Asian Braised Pork Ribs
Serves 2 to 4
  • 500 grams pork ribs (about 4 medium pork ribs, about 3 to 4-inch long)
  • 2 sticks cinnamon
  • 1 star anise
  • 1 thumb ginger, peeled and sliced thickly
  • 2 cloves garlic, crushed and left unpeeled
  • ¼ cup brown sugar
  • ⅓ cup oyster sauce
  • ½ cup Chinese black vinegar
  • ¾ cup to 1 cup water
  1. Fill a large pot - big enough to fit the pork ribs side by side - half full with water. Bring the water to a rolling boil. Rinse the pork ribs, trim off excess fats and add them into the pot of boiling water. Keep the water on a boil and boil the ribs for 5 minutes. Drain the pork ribs and wash off any dirt and/or blood. Set aside.
  2. Wash the pot clean and add in the rest of the ingredients. Add in the pork ribs. Cover and bring the sauce to a boil. Turn the heat down to low and simmer for 1 to 2 hours, depending on how huge is your pork rib and how tender you want it to be. Turn the pork ribs occasionally.
  3. Remove the pork ribs with a slotted spoon. Skim the layer of fat off the surface of the sauce and if the sauce is not thick enough, boil and reduce the sauce until thick and syrupy. Drizzle the sauce sparingly over the ribs (as the sauce is pretty salty). Best served with rice.
adapted from Zoe (Bake for Happy Kids) - Sticky Asian Pork Ribs
Recipe by Foodie Baker at