How to Make Delicious Red Braised Lamb Ribs at Home?

Q: Can I use a different type of meat instead of lamb ribs?
A: Yes, you can substitute with beef or pork ribs, but the cooking time may vary.

Q: What if I don’t have an electric rice cooker?
A: You can use a regular pot on the stove, but keep an eye on the water level and adjust the cooking time accordingly.

Q: Is it necessary to blanch the lamb ribs first?
A: Yes, blanching helps to remove the gamey taste and impurities from the lamb ribs, resulting in a cleaner flavor.

Q: Can I adjust the spiciness of the dish?
A: Absolutely! Feel free to increase or decrease the amount of dry chili to suit your taste.

Q: How do I know when the lamb ribs are cooked perfectly?
A: The lamb ribs are done when they are tender and easily come off the bone.

Red Braised Lamb Ribs


  • Lamb Ribs: 500g
  • Ginger Slices: as needed
  • Bay Leaves: 5g
  • Angelica Slices: 3
  • Dry Chili: 1
  • Rock Sugar: to taste
  • Soy Sauce: 3 tablespoons
  • Shaoxing Wine: 1 tablespoon
  • Cooking Oil: a small amount
  1. Wash the lamb ribs clean.
  2. Add ginger slices to remove the gamey taste and blanch the ribs until cooked.
  3. Wash the blanched lamb ribs again.
  4. Add the ribs back to the pot, and stir-fry with Shaoxing wine, rock sugar, and soy sauce for coloring.
  5. Add water, bay leaves, angelica, and dry chili to enhance flavor.
  6. Transfer to an electric rice cooker and stew for 45 minutes using the braising/stewing function.
  7. Once done, your delicious Red Braised Lamb Ribs are ready to serve!
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  • High in Protein
  • Contains essential vitamins and minerals from lamb
  • Spices like ginger and angelica offer digestive and immune-boosting benefits
  • Moderate in calories, depending on the amount of oil and sugar used