Soy and Ginger Braised Ribs or "12345"

From Fusion Meals

Pork ribs - prepping stage

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Ribs with dry ingredients in pan

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Ribs with ingredients and braising liquid in pan

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Cooked ribs - ready to serve

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Side of stir-fried Chinese cabbage and carrots

Background:

This dish is inspired by a recipe that my mom got many years ago from a friend at church.  It's based on a simple concept of proportional ingredients or "12345".

The proportions are as follows:

• 1 part sugar
  
• 2 parts vinegar
• 3 parts rice wine
• 4 parts soy sauce
• 5 parts water

However, I've slightly modified this recipe to include other spices and ingredients to put a different twist on its flavor profile.  On a personal note, this is probably one of my favorite pork dishes when executed correctly.

Prep:

• 2-3 lbs of pork ribs (approximately 1/2 rack)
• 1 TB brown sugar
• 1 TS salt
• 3-4 TB soy sauce
• 2-3 TB rice wine (may substitute with dry white wine)
• 1 TB vinegar (Chinese "black" vinegar preferred)
• 2-3 pods of dried chili
• 1-2 pods of star anise
• 2-3 large slices of ginger
• 1/2 cup water or enough so that ribs are just covered in liquid

Cooking:

• Prep ribs by cutting into serving size segments
• Season ribs with salt
• Heat pan with cooking oil (I use canola) to high but not smoking
• Sear ribs on each side until browned (I cheat sometimes by just searing the "meatier" side)
• Add dry ingredients
• Add liquid condiments
• Add water until ribs are just covered (~ 1/2 cup)
• Bring to a boil
• Once boiling, bring to simmer and cover pan
• Cook for ~ 40 min or until liquid is nearly evaporated (At this point, you'll notice that the remaining liquid has turned into a glaze.  You have to keep a close eye on the cooking process to prevent the ribs from burning as the sugar in the braising liquid will burn rather quickly.  The goal in this step is to reduce the remaining liquid to a delicious glaze that will coat the ribs and give it a nice sheen.)
• Remove from pan and serve