Chinese Braised Ribs by Lillychilioil

Ingredients

• 1 kg (2.2 lbs) pork ribs, cut into pieces
• 3 stalks green onion, cut into large segments
• 50g (2 oz) ginger, sliced
• 2 tbsp shaoxing cooking wine
• 3 tbsp rock sugar
• 2 tbsp vegetable oil
• 1/2 cup soy sauce
• 3 cup water (or enough to cover)

Instructions

1. Place pork ribs in a pot of cold water with scallions, ginger, and cooking wine; bring to a boil, then drain and pat the meat completely dry.
2. Heat 1 tbsp oil in a heavy-bottomed pot or Dutch oven over low heat; add rock sugar and stir constantly for 3-5 minutes until it melts into a rich, deep amber caramel.
3. Add the dried ribs to the caramel, tossing quickly to coat each piece evenly.
4. Add aromatics, soy sauce, and enough water to cover the meat; bring to a gentle boil.
5. Cover with a tight-fitting lid and simmer on low heat for 2 to 3 hours until the meat is tender.
6. Remove the lid, skim off excess oil from the surface, and increase heat to medium-high for 5-10 minutes to reduce the sauce until it turns a deep, glossy red.