Q: Can I use pork ribs instead of beef ribs for this recipe?
A: Yes, you can substitute pork ribs, but cooking times may vary as pork ribs are generally more tender than beef ribs.
Q: Is it necessary to blanch the ribs first?
A: Blanching the ribs in step 1 helps remove impurities and results in a cleaner taste and appearance of the sauce.
Q: What is the purpose of adding sugar in step 3?
A: A small amount of sugar balances the savory flavors and enhances the overall taste of the dish.
Braised Beef Ribs: A Hearty Home-Style Recipe
Notes
Ingredients:
- Beef Ribs - 2 pounds
- Ginger - 3 slices
- Green Onion - 10 grams
- Star Anise - 2 pieces
- Cinnamon Stick - 1 small piece
- Sichuan Peppercorns - a handful
- Cooking Wine - 3 tablespoons
- Light Soy Sauce, Dark Soy Sauce - to taste
- Chicken Bouillon Powder (e.g., Totole) - to taste
- Chinese Five-Spice Powder - to taste
- Blanch the beef ribs in cold water, adding green onions, ginger, and cooking wine.
- Sauté ginger, green onions, and garlic until fragrant.
- Add the ribs, frying until golden brown, then add light soy sauce, dark soy sauce, cooking wine, oyster sauce, and a bit of sugar.
- Add bay leaves, Sichuan peppercorns, cinnamon stick, and five-spice powder.
- Boil on high heat until the sauce thickens, then it's ready to serve.
- Garnish with sesame seeds.
- Calories: Varies based on serving size
- Protein: High
- Carbohydrates: Low
- Fats: Moderate to High (depending on the cut of beef ribs)
