Braised Five-Spice Ribs

How to Make Braised Five-Spice Ribs

1. 1

   Step 1: Prep the ribs

   Trim any excess fat and separate the rack into 2–3 rib sections for even cooking. Pat the pieces dry with paper towel to help them brown more efficiently and set aside while you assemble the aromatics.

   For this step

   • 2 1/2 lbPork spare ribs, cut into 2–3 rib sections
   
2. 2

   Step 2: Brown ribs and toast aromatics

   Heat the vegetable oil in a heavy, wide pot or Dutch oven over medium-high heat until shimmering. Sear the ribs in batches until well browned on all sides, 3–4 minutes per side, then add the garlic, minced ginger and five-spice powder and cook, stirring, for 30–45 seconds until fragrant to bloom the spices.

   For this step

   • 1 tbspVegetable oil
   • 4 clovesGarlic, smashed and roughly chopped
   • 1 tbspFresh ginger, minced
   • 2 tspChinese five-spice powder
   
3. 3

   Step 3: Deglaze and braise

   Pour in the soy sauce, Shaoxing wine, brown sugar and chicken broth, scraping up browned bits from the bottom of the pot. Return all ribs to the pot (submerged as much as possible), bring to a gentle simmer, reduce heat to low, cover and simmer gently for 60–75 minutes, or until the meat is tender and nearly falling off the bone.

   For this step

   • 1/3 cupLow-sodium soy sauce
   • 1/4 cupShaoxing wine (or dry sherry)
   • 2 tbspPacked brown sugar
   • 1 cupChicken broth (or water)
   
4. 4

   Step 4: Reduce the sauce to a glaze

   Uncover and increase heat to medium-high, simmering the braising liquid until it reduces and thickens to a glossy sauce, about 8–12 minutes; turn the ribs occasionally to coat. Taste and adjust seasoning with a splash more soy or a pinch more sugar if needed.
   
5. 5

   Step 5: Serve warm

   Transfer ribs to a warm platter and spoon the sticky glaze over them. Serve with steamed rice or simple greens to catch the sauce and enjoy while hot.
   

1. Trim any excess fat and separate the rack into 2–3 rib sections for even cooking. Pat the pieces dry with paper towel to help them brown more efficiently and set aside while you assemble the aromatics.
2. Heat the vegetable oil in a heavy, wide pot or Dutch oven over medium-high heat until shimmering. Sear the ribs in batches until well browned on all sides, 3–4 minutes per side, then add the garlic, minced ginger and five-spice powder and cook, stirring, for 30–45 seconds until fragrant to bloom the spices.
3. Pour in the soy sauce, Shaoxing wine, brown sugar and chicken broth, scraping up browned bits from the bottom of the pot. Return all ribs to the pot (submerged as much as possible), bring to a gentle simmer, reduce heat to low, cover and simmer gently for 60–75 minutes, or until the meat is tender and nearly falling off the bone.
4. Uncover and increase heat to medium-high, simmering the braising liquid until it reduces and thickens to a glossy sauce, about 8–12 minutes; turn the ribs occasionally to coat. Taste and adjust seasoning with a splash more soy or a pinch more sugar if needed.
5. Transfer ribs to a warm platter and spoon the sticky glaze over them. Serve with steamed rice or simple greens to catch the sauce and enjoy while hot.