Braised Pork Spare Ribs

    Braised Pork Spare Ribs


    25 people made this

    About this recipe: A Singporean way of braising pork ribs. The ribs are marinated in soy sauce, peppercorns, garlic and orange juice before being pan-seared, then braised until perfectly tender. Serve with freshly cooked rice.

    Serves: 4 

    • 2 tablespoons light soy sauce
    • 4 tablespoons dark soy sauce
    • 1 tablespoon crushed black peppercorns
    • 6 cloves garlic, peeled and crushed
    • 285ml orange juice, divided
    • 675g pork spare ribs
    • 250ml orange juice
    • 250ml water
    • 5 sticks cinnamon
    • 7 star anise
    • caster sugar to taste
    • groundnut oil for frying
    • 3 hard-boiled eggs, peeled (optional)

    Prep:30min  ›  Cook:1hr50min  ›  Extra time:30min marinating  ›  Ready in:2hr50min 

    1. In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic and 2 tablespoons orange juice. Place spare ribs in the marinade. Cover and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.)
    2. Transfer marinade to a large stock pot and set ribs aside. To the stock pot add remaining orange juice, water, cinnamon sticks, star anise and sugar. Bring to the boil.
    3. Meanwhile, heat oil in a large frying pan over high heat. Carefully place ribs in oil and fry for 2 minutes per side or until edges are sealed. Transfer to the stock pot and boil, uncovered, for 15 minutes. Cover and simmer for 1 hour, adding hard boiled eggs at this point, if using.

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