4-Ingredient Braised Ribs
This dish is literally how I got through uni. I lived off this braising recipe, and used it on almost all proteins. Pork ribs, beef short ribs, chicken thighs, chicken wings – they’ve all been through this method of cooking in my kitchen.
And the reason I love it is simple – it’s foolproof, takes minimum time and effort, and only requires staple ingredients, soy sauce, sugar, and garlic.
Yes, literally that’s all you need.
Here in this recipe, I’m using ribs as the fourth ingredient. But if you’re looking to make this vegetarian friendly, firm tofu would be great as well.
There’s also no need to marinate before cooking as all the braising process does all the work in the saucepan. Once the water evaporates and the liquid reduces, what’s left is a lovely flavourful thick sauce with braised ribs that’s ready for serving with some steamed rice.
4-Ingredient Chinese pork ribs
- 750g pork ribs doesn’t matter if you have more or less
- 4 tbsps light soy sauce sub with tamari to make this #glutenfree!
- 1 tbsp granulated sugar
- A few cloves of garlic
- 500ml water
- Optional: chopped chillis and spring onions
- Wash and chop the ribs into desired sizes.
- Heat up a pot with oil and add the ribs to brown on the outside.
- Once browned, add in the garlic, soy sauce and sugar. Mix thoroughly.
- Add in the water and turn the heat to low. Simmer for at least 30mins, until water has reduced. Stir every now and then to ensure everything is evenly submerged as it cooks.
- When the liquid has reduced, switch off the heat and season to taste.
- Serve with a garnish of chopped chillis and spring onions.