Recently I have been more enthusiastic about pork ribs than before.
Asian grocery stores in Houston area are very customer-friendly. They sell pre-cut pork ribs in the shape of long thin strips so that you don’t have to go through all the trouble to cut them yourself. They also help to custom cut the meat of your choice. Such a life saver! O(∩_∩)O~
I always bring back a few rib strips from my trip to Asian grocery stores. What I am cooking today is short pork ribs braised in soy sauce. Yum!
2 strips of pork ribs (baby back /spare ribs cut into long thick strips. Two weigh about 1lb. )
1 small piece of ginger root, sliced
1/4 low sodium soy sauce
1 teaspoon dark soy sauce
1 tablespoon crushed rock sugar
1 to 2 tablespoons rice cooking wine
2 to 3 star anises
3 to 4 cloves
2 bay leaves
salt to taste
star anises are really amazingly beautiful.
With a sharp kitchen knife, cut the ribs into one by one inch pieces. Soak in cold water for 4 to 5 hours. Change the water a few times in between.
Heat a cast iron wok over medium heat. Add ribs, with the fatty side down. Flip over when they are golden brown.
Add crushed rock sugar. Sauté the sugar with ribs together. The sugar will melt quickly and coat the ribs with amber color syrup.
Rock sugar is an essential ingredient in Asian cooking. It is always available in Asian grocery store. When unavailable, it can be substituted with regular cane sugar.
Add boiling water, soy sauce, dark soy sauce, rice cooking wine, sliced ginger root, star anises, cloves and bay leaves.
Cook over high heat until the broth boils. Cover with lid and reduce the heat to simmer for about 40 minutes.
Turn the heat back to high. Add salt to taste.
As the broth evaporates, the ribs are getting more and more beautifully golden brown.
Remove from the heat when there is no extra liquid in the wok.
Serve hot immediately.
The ribs have been simmered and braised for almost an hour. So they are tender and juicy; sweet and savory all at the same time. It is full of comfort food flavors.