When I visited China last year, one of the highlights was a cooking class in Beijing. Our instructor, Chunyi Zhou was a ball of energy and she somehow got us to create six delicious dishes in just a few hours. I definitely recommend signing up for a course at Hutong Cuisine if you are planning a trip to China. She provided us with the recipes and I’ve been trying them out for months making a few edits here and there along the way. Today is one of the simplest we made in class – Canton style braised ribs. Your secret weapons for this dish are a Le Creuset pot and time. Mmmmm check out those ribs on that plate below – delicious!
Gather up your ingredients and let’s get this party started.
Half rack of pork ribs – I used St. Louis style (see note on butcher prep)
1 T Ginger
1 T Canola Oil
1 1/2 C Water
2 T Dark Soy Sauce
1/4 C Light Soy Sauce
1/4 C Sugar
2 T Vodka
- Ask the butcher to prep the ribs for you by cutting them into three vertical strips. It’s way easier than trying to do it yourself at home.
- Don’t forget to use your Lee Kum Kee soy sauce. I’m a soy sauce snob after this class and the Kikkomon’s just won’t cut it!
- Chunyi’s recipe calls for Chinese white wine which is more than 30% alcohol by volume. She said that vodka was a good substitute if we couldn’t find Chinese white wine. I think I will continue to play around with this to see if bourbon or another spirit will work better.
Chop your ribs into bite size portions by slicing between the bones on each of the three vertical strips.
Slice your ginger into coin shapes. It’s OK that the ginger is large, this is going to cooking on the stove top long enough to soften the tough ginger.
Add the canola oil to your pan and sauté the ginger on medium high heat for a few minutes until it becomes fragrant.
Add the rib pieces and begin to brown. You’re not looking to get a sear on all sides of this meat, just get the party started a bit before you add the sauce ingredients.
Add the water, soy sauces, sugar and vodka to the ribs and ginger.
Turn the burner down to low, cover the pot, leaving just a bit of room for steam to escape and walk away to let the magic happen.
In about an hour and a half the sauce will have reduced down and the rib meat will be falling off the bone. Serve & enjoy!
This recipe does double well, but you will need to cut back a bit on the water or your ribs will be cooking forever!