glazed gingery ribs

star anise, ginger, scallions, chile flakes

I have no idea where this recipe came from. I think it was a library book, maybe something general like “Asian Cooking” by somebody-or-other. I don’t think the original recipe called for star anise or chile pepper – I think J thought that up himself. But, you know, we just have no record of it. The recipe is written in our little home recipe binder and has been there for years, and every time we make it we’re impressed anew with how easy and delicious it is.

It’s a great dish to make for company because it’s so hands-off: you combine the ingredients with water and let it simmer, then boil off the liquid. Stir occasionally and cook some rice and veg to go with it. That’s it! The only downside is being able to start it early enough, since it takes a long time to boil down – not really a weeknight meal unless someone in your house gets off work well before 5.

cutting pork ribs

Glazed Gingery Ribs

  • 2 lbs pork ribs (baby back or boneless country style – we like it with bones in)
  • 6 Tbsp dark soy sauce
  • 6 Tbsp sugar
  • 2 inches of fresh ginger, cut in half and lightly crushed
  • 3 scallions
  • 3 Tbsp sherry
  • 1 Tbsp chile flakes
  • 2 star anise

Cut apart ribs and put in a large dutch oven. Add all the other ingredients plus 4 cups of water. Bring to a boil, then cover and turn heat to medium-low. Simmer 45 minutes, turning meat occasionally.

ribs braising

Take the lid off, remove the ginger and scallions from the pot, turn the heat to high and boil 40 minutes or until the liquid has boiled down to a thick, syrupy glaze (it may take quite a bit longer, depending on the size of your pot).

ribs, rice and spinach

The flavor of the ribs is really intense – sweet, spicy and rich – so I like to serve them with plain white rice and a very simple vegetable like wilted spinach or stir fried bok choi or cabbage. Put out lots of paper napkins and maybe finger bowls. Excellent with beer or a fruity red wine.


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