Fall-Off-the-Bone Spicy Sichuan Pork Ribs 四川香辣红烧排骨 Chinese Braised Meat Lamb Beef Chicken Recipe

Hi and welcome to Spice and Pants. I'm Roland. Today we're making an absolute classic with a kick. Spicy Chinese braised pork ribs or 香辣红烧排骨. We are slow braising these ribs until they are melt in your mouth tender and coated in a rich glossy sauce. You can serve this over a warm bowl of rice or use it as a flavorful base for a cozy hot pot session. It is pure comfort food. So let's start cooking. Hi friends, before we start cooking, just a quick live update. You probably know my wife Jamie as the person who's always behind the camera. Well, she recently started a new career. It's something she's been working very hard on and we are both really excited about it. So I'll let Jamie tell you herself. Hi everyone, I'm now a property advisor in Singapore and it feels good to finally say that. Don't worry though, we'll still be sharing recipes with you every week on this channel. But if you, your family and friends are thinking about buying, selling, renting or investing property in Singapore, I hope you think of me. Whether is it residential, commercial or industrial property, I would love the opportunity to work with you. Just send me a WhatsApp message for a chat and I've also included my LinkedIn profile in the description box below if you'd like to know a bit more about my background. Thank you for always supporting us, it really means a lot to us. All right, enough talking, let's start cooking. Now we are going to pan fry and brown our ribs first. Heat up your wok, make sure it's hot enough. Add in some oil. I'm using medium heat, you can do the same. Swirl the oil around a little bit just to coat my wok. I have with me over here six pieces of ribs, beautiful, like this. Approximately 630 grams. Put them in. Try to pat them dry a little bit so they don't splash that much. We're just going to brown both sides. Browning the ribs will add flavour to this dish and it will also lock its juices in so that later it will be succulent, tender and really delicious. About two minutes has gone by, let's have a look. Fry a little bit brownish like this, this is what we want. Now we just turn it to the other side. I did not marinate the ribs, I just washed them, soaked them in water for about 20-30 minutes and then just pat them dry. Look at how pretty this is. Same thing, we'll fry this side for another two minutes. Another about two minutes has gone by, let's have a look. A little bit brownish like this, this will be good. Now we'll just push our ribs to the side, still using medium heat. We'll add in 20 grams of ginger, sliced thinly like this. This is young ginger. Eight pieces of dried chilli which I have rehydrated. I've also taken out the seeds so you can do the same. Add them all in. Three pieces of the stem of the spring onions, put them in. One whole bulb of garlic, just take off the skin, add them in also. We'll just fry them a while until you can really smell the beautiful fragrance from all these spices or these ingredients. Almost immediately I can smell the beautiful fragrance from the garlic, the ginger. Now we'll add in our sauces. One big tablespoon of Sichuan Doubanjiang or spicy broad bean paste, one tablespoon of oyster sauce, one tablespoon of hoisin sauce. Now we'll mix everything up together. First we'll fry the sauce up first, then we mix everything together. Now if you like your dish a little bit more spicier, you can add in bird's eye chilli, or if you want it less spicy you can reduce the dried chilli also. Just fry for a while, make sure that the ribs are coated well with this sauce. Next we'll add in one small piece of cinnamon bark, about half the size of my finger, two pieces of bay leaves, one star anise, and two pieces of cloves. Not too much, just two pieces will be good enough. Then we add in one tablespoon of light soy sauce, as well as one tablespoon of dark soy sauce for the colour. Same thing, mix them all around. Then we spread them out like this, and we add in hot water. Just add water until it covers the ribs. Add in also a few dashes of white pepper, mix them up a little bit. Just cook until the liquid boils. When it comes to a boil like this, we'll cover this up, turn the heat down to low, and we'll simmer this for at least 45 minutes. If you like it to be more tender, simmer it for an hour. I'll catch you back in a while. I've been simmering the ribs for an hour, let's have a look. Wow, smells really really good. Now if you want you can remove the bay leaves, the dried chilli, the ginger, whatever if you want to. If not you can leave it in. I'm just removing what I can see over here, the bay leaves as well as the cinnamon bark. Now we'll turn the heat to medium high, cook down the sauce a little bit. Maybe this will take around 10-15 minutes. I'll see you back in a while. I've been cooking down the sauce for about 8-10 minutes. Now add in some cornstarch solution just to thicken up the sauce. Just add in bit by bit, thicken it up to the consistency that you want. Once you've thickened it up to the consistency that you like, we'll add in our spring onions. Add in the rest of your spring onions, the green part. Turn off the heat, give it a light stir, and now it's time for lunch. Beautiful, this gravy with rice. This will be fantastic. And now the dish is done, let's have a taste. Smells really really good. Let's try the rice with sauce first. Very nice. I'll try the ribs now. Savory, a little bit of spiciness, really really really good. It's so tender that it's off the bone, I hardly need to actually bite on it. So this is really really a keeper recipe. So ladies and gentlemen, I hope you like our video. Do click like on our video and do subscribe to our channel. Thank you for watching and now it's your turn to cook. See you, bye-bye.