Braised Pork Ribs with Green Beans
Indulge in the ultimate comfort food with this hearty Braised Pork Ribs with Green Beans. Juicy pork ribs are slow-cooked until fall-off-the-bone tender, paired with crisp-tender green beans that soak up the rich, savory broth. A blend of aromatic spices, soy sauce, and a touch of sugar creates a deeply flavorful sauce that ties everything together. Perfect for family dinners or cozy gatherings, this dish offers a warm, satisfying meal that celebrates simplicity and rich, homestyle flavors.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Sharp knife
- Slotted spoon
- Skimmer (for skimming foam)
- Wooden spoon
Ingredients
- For the Ribs
- 1.2 kg pork ribs cut into 3-4cm pieces
- 2 tbsp vegetable oil
- 4 garlic cloves smashed
- 1- inch piece ginger sliced
- 2 dried chilies optional, for mild heat
- 1 star anise
- 1 cinnamon stick
- 500 ml chicken broth or water
- 1/4 cup soy sauce
- 2 tbsp Shaoxing wine or dry sherry
- 1 tbsp sugar
- 1 tsp salt adjust to taste
- 1 tsp ground white pepper
- For the Green Beans
- 400 g green beans trimmed and cut into 5cm lengths
- 1 tbsp sesame oil for finishing
- Chopped green onions for garnish
Instructions
- Prep the Ribs: Bring a large pot of water to boil. Add the pork ribs and blanch for 3-4 minutes to remove impurities. Skim off the foam, then drain the ribs and rinse under warm water. Pat dry with paper towels.
- Brown the Ribs: Heat vegetable oil in a Dutch oven over medium-high heat. Add the ribs and cook until browned on all sides, about 5-6 minutes. Remove the ribs and set aside.
- Sauté Aromatics: In the same pot, reduce heat to medium. Add garlic, ginger, dried chilies, star anise, and cinnamon stick. Sauté for 1-2 minutes until fragrant. Return the ribs to the pot and stir to coat with the aromatic mixture.
- Braise the Ribs: Pour in soy sauce, Shaoxing wine, sugar, salt, and white pepper. Stir well to combine. Add chicken broth (or water) until the ribs are mostly submerged. Bring to a boil, then cover the pot and reduce heat to low. Simmer for 1.5-2 hours, stirring occasionally, until the ribs are tender and the meat starts to pull away from the bone.
- Add Green Beans: Add the green beans to the pot, pushing them into the broth. Cover and continue cooking for 15-20 minutes until the beans are tender but still vibrant green. Uncover, increase heat to medium-high, and simmer for 5-8 minutes to reduce the sauce to a slightly thickened consistency.
- Finish and Serve: Drizzle with sesame oil and garnish with chopped green onions. Serve hot with steamed rice or noodles to soak up the delicious broth.
Notes
Meat Tenderness Tip: For extra tender ribs, use a pressure cooker to reduce braising time to 45-60 minutes.
Vegetable Substitutions: Swap green beans with yardlong beans or wax beans for variety. You can also add potatoes or carrots during the last 30 minutes of braising for a more filling dish.
Gluten-Free Option: Use tamari instead of soy sauce and ensure Shaoxing wine is gluten-free if needed.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently to maintain tenderness.
Vegetable Substitutions: Swap green beans with yardlong beans or wax beans for variety. You can also add potatoes or carrots during the last 30 minutes of braising for a more filling dish.
Gluten-Free Option: Use tamari instead of soy sauce and ensure Shaoxing wine is gluten-free if needed.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently to maintain tenderness.
