If you're looking for a great recipe for short ribs, this is it! Chinese-style braised short ribs that are sticky, sweet and tangy. I was inspired by Marion Gasby's recipe and I thought of making my own version. I wanted to make the ingredients easy and simple for my viewers to find in the supermarket. Not many of my followers from the Philippines have access to some of the ingredients that's why I created my own. It came out great and I would say that this recipe is a keeper! A dish I will make again and again!
I've researched about parboiling, and I've read different views about it. So, what is it? Parboiling means partial boiling or partially cooking a certain meat or potatoes, etc. With short ribs, I believe parboiling is a necessary step especially with this recipe. The benefits? It gets rid of some of the impurities from the pork, renders down some fats, tenderizes the meat by softening the connective tissues. The latter makes the meat falls off the ribs easily. Yes, it will remove some protein from the meat but if you don't parboil, the meat will stay on the ribs and you won't be able to enjoy this dish.
So, this recipe is actually super easy to make! After parboiling the meat, just melt the brown sugar in oil and stir-fry the parboiled meat until fully coated with sugar. Then, add the chopped garlic and the thin strips of ginger and cook for about one minute. Next is add the soy sauce, vinegar and water. Simmer for a few minutes then add the star anise and green onions (pale part, end white part). Continue simmering until the oil separate in the bottom of the pan. Then just serve with hot steamed rice if you like and garnish with green onions and toasted sesame seeds. And voila! The smell is so goooood!
I highly suggest that you try it. You will never regret it! If you try this recipe or if you have comments about it, feel free to use our comment box below this page. Enjoy!
BRAISED SPARERIBS RECIPE
Hi! Janette here. Welcome to my blog PinoyCookingRecipes where you can find true and kitchen tested recipes. To read more about me, click here.
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