The sweetness of rock sugar, the tang of preserved plums, and the aroma of Shaoxing wine make this dish utterly irresistible.
Plum-braised spare ribs have a sweet and sour flavor profile that might seem similar to sweet and sour ribs, but the acidity from preserved plums is distinctly different from vinegar, which sets these two dishes apart. The natural tangy aroma of preserved plums combines with the rice fragrance of Shaoxing wine and the fresh citrus notes of dried tangerine peel, creating a uniquely irresistible flavor that defines plum-braised spare ribs.
Ingredients
Main Ingredients
500 g (about 1 lb) pork spare ribs
When selecting pork ribs, choose ones with pinkish color and no breastbone, as these will have more tender meat.
Additional Ingredients
70 g (about 2.5 oz) preserved sour plums
Seasonings
50 g (about 1/4 cup) rock sugar
80 g (about 1/3 cup) yellow rice wine
green onion and ginger, each to taste
3 star anise
6 g dried tangerine peel
2 g salt
Instructions
Instructions
Preparation
① Rinse the pork ribs, soak briefly to remove blood, then drain and chop into 5 cm (about 2-inch) pieces (Image 2). Soak the preserved plums and dried tangerine peel in Shaoxing wine (Image 3). Cut scallions into sections and slice the ginger (Image 4).
*Cut the ribs into small pieces so the flavor can penetrate more easily.
*Soak the preserved plums and dried tangerine peel in Shaoxing wine to fully release their flavors. Note that it's best to use preserved plums with a white powdery coating on the surface.
Pre-cook the ribs by blanching them in boiling water for 2-3 minutes, then drain and set aside.
Step 2: Heat a wok to medium heat (about 50% of maximum), without adding oil, place the ribs in the wok and dry-fry over high heat (Image 5). After 5-6 minutes, when the ribs are about 80-90% cooked, remove them from the wok and set aside (Image 6).
*Stir-frying the ribs over high heat helps better preserve their natural flavor; if you find this too troublesome, you can also blanch them in water instead.
Stir-fry the spare ribs until lightly browned.
Stir-fry rock sugar in a clean wok until it turns a deep purple-red, then add the spare ribs and toss to coat evenly (Image 7). Immediately turn the heat to high, pour in the preserved plums, dried tangerine peel, and Shaoxing wine, and stir-fry until everything is well combined (Image 8).
*This dish does not use soy sauce, so the caramel color should be cooked a bit darker, but be careful not to burn it.
Braised pork ribs with preserved plum.
④ Add the scallions, ginger, and star anise to the pot (Image 9), then pour in hot water and salt. Bring to a boil over high heat, then reduce to low heat (Image 10), cover, and braise for 1.5 hours.
*When you bring it to a boil with hot water, there will still be some foam, but it won't affect the dish.
⑤ When the ribs are tender and falling off the bone, increase the heat to high and reduce the sauce until thickened (Image 11).
*Finally, the sauce must be reduced until only a small amount remains. Be careful not to reduce it completely, as cooking the liquid away entirely can cause the meat to become tough.