Chinese Red Braised Ribs {Hong Shao Pai Gu}
This Chinese red braised ribs recipe uses an instant pot to cut the cooking time but maintains amazing flavors and tenderness of the ribs.
Servings: 4 -5
Calories: 439kcal
Ingredients
- 3 lb ribs Cut in half across the bones
- 1/4 cup water
- 1/4 onion roughly chopped (optional)
- 2 inch ginger roughly chopped
- 1 tbsp Chinese five spices
- 1 tsp salt or to taste
- 1 tbsp Liao Jiu Chinese cooking rice wine (optional)
- 2-3 tbsp coconut aminos or soy sauce
Red Braising
- 1/4 cup cane sugar regular or rock sugar
- 1/4 cup oil
- 2-3 tbsp soy sauce low sodium
- Salt to taste
- 2 cloves garlic minced
- 1 tbsp Lao Chou dark soy sauce (optional)
- 2 medium potatoes cubed (optional)
Instructions
Marinate and Cook the Ribs
- Get the ribs cut in half from the middle (so the bones are half of the normal length, this can typically be requested at meat counter in grocery stores)
- Place the ribs in an instant pot. Season with salt, chinese five spice, Shaoxing Wine (optional) and coconut aminos. Add chopped onion, ginger.
- For best result let it marinate for at least half an hour. Then add 1/4 cup of water in it.
- Seal and cook on high pressure for 12-15 minutes.*
- Remove the ribs from the pot and let it cool. Set the broth left in the instant pot aside for later.
Caramelizing the Sugar
- Heat the oil in a wok (a large pan or pot works too) until shimmering and then add the sugar.
- Cook the sugar over medium to high heat, continue to stir to create caramelization for 4- 5 min or until the color is amber. Make sure to stir constantly to prevent burning.
- Once the color has turned amber- add in the ribs immediately.
Red Braising the Ribs
- Cut the semi-cooled ribs into individual pieces.
- Add ribs in to the caralized sugar and oil and stir for a couple minutes to get the carmalized sugar evenly coated around the meat.
- Once meat has been coated well in the caramelized sugar, allow the meat to sear on both sides for about 1 minute, to get a crispy glaze.
- Add minced garlic (if using any). Stir and let it release the aroma for another 2-3 minutes.
- Add the cubed potatoes and stir well.
- Add 1.5 cups of broth which was set aside, coconut aminos, Lao Chou (dark soy sauce), Liao Jiu (rice wine), and salt to taste to the pot.
- Close the lid and cook for 25 - 30 minutes or until the sauce has been reduced to a thick, shiny, syrupy liquid.
- Enjoy!
Notes
* If you choose to use regular soy sauce, you can add less salt to taste.
Nutrition
Serving: 1g | Calories: 439kcal | Carbohydrates: 16g | Protein: 30g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 937mg | Fiber: 1g | Sugar: 4g