Easy Chinese Soy Sauce Braised Pork Ribs – Vicky Pham

what will you need

For this Soy Sauce Braised Pork Ribs recipe, you will need the following ingredients:

pork ribs — Asian grocery stores have pork spare ribs that come in strips instead of large slices. Separate the rib strand by cutting between the bones to create short rib pieces.

Mild soy sauce — This is just regular soy sauce. It is used as the base of the braising liquid to impart a salty umami flavor. I use Lee Kum Kee Light Soy Sauce.

Dark soy sauce — This type of soy sauce is primarily used to add a deep caramel color to pork ribs and many other Chinese brown dishes. It has a slightly thicker consistency and is less salty than light soy sauce. I use Lee Kum Kee Dark Soy Sauce.

Sugar — Sugar is used to balance the salty taste of the soy sauce and add a touch of sweetness. I use regular granulated white sugar. You can also use golden brown or dark brown sugar, which is a great substitute if you don’t have dark soy sauce. The dark color of the sugar helps fill in the missing color of the dark soy sauce.

Shaoxing wine — Sometimes spelled as shaohsing, this is an essential ingredient in achieving the distinctive flavor known in Chinese cuisine. It is often sold with a large red label. If you don’t have Shaoxing wine, you can substitute dry sherry or just leave it out.

rice vinegar — The acidity of the rice vinegar helps tenderize the meat and cut through the fatty ribs, resulting in a more balanced flavor. An inexpensive and delicious brand that I always have on hand is Marukan Rice Vinegar.

garlic and ginger — For the classic Asian aroma.

Water — The braising liquid requires a splash of water to ensure the ribs are fully cooked.

spring onions (optional for garnish) — Thinly sliced ​​to add freshness and a touch of color to the finished dish.

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