How do you store a Chinese stew of ribs?

Let the ribs cool to room temperature after cooking. Do this within two hours of preparation to prevent bacterial growth. Place the cooled ribs in an airtight container. Pour some of the sauce over to keep the ribs moist. This helps prevent drying out during reheating. Store the container in the refrigerator if you plan to consume them within 3 days. For longer storage, you can freeze the ribs. They will stay good in the freezer for up to 3 months. Make sure to wrap them well to prevent freezer burn, preferably in vacuum bags or airtight containers. Sesame Rice: Once cooled, place the rice in airtight containers and store in the refrigerator. The rice will stay good in the refrigerator for up to 1 day. Cucumber Salad: The cucumber salad is best consumed fresh. If you must store it, place the salad in an airtight container. Store the salad for up to 1 day in the refrigerator. The dressing can cause the cucumber to become watery and lose its crunch.

How do I ensure that the pork ribs turn out tender?

The secret lies in patience. First, sear the ribs all around until nicely golden brown in the ghee for that extra flavor, and then let them simmer on a very low heat for at least 45 minutes in the broth. This gives the spices time to penetrate the meat and makes the texture wonderfully tender.

What is Chinese 5-spice and can I substitute it?

Chinese 5-spice (five-spice powder) is a warm, aromatic spice blend that includes star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds. It gives this stew its characteristic Eastern flavor. Don't have it on hand? You can possibly combine a pinch of star anise and cinnamon, but the real five-spice powder gives by far the best result!

Chinese Stew of Ribs with Garlic

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Craving a fantastic flavor bomb that will make your whole kitchen smell wonderful? Then you absolutely have to try this Chinese stew of ribs with garlic! We elevate classic pork ribs to a next level by letting them simmer in a rich sauce of ginger, garlic, soy sauce, and the characteristic Chinese 5-spice powder. The result? Tender meat that almost falls off the bone, full of character. To perfectly balance the rich, spicy flavors, we serve it with a delicious, fluffy sesame rice and a wonderfully fresh, quick cucumber salad. A truly top-notch comfort food dishthat is guaranteed to score at the table!

Ingredients

What do you need?

Quantity: 4P

For the stew
2500g pork ribs
1 tbsp ghee
1 tbsp Santa Maria Five Spice Chinese Style
6 cloves garlic, finely chopped
5 cm ginger, finely chopped
2 shallots, finely chopped
0.5 chili pepper, finely chopped
3 tbsp brown sugar
3 tbsp soy sauce
1 tbsp apple cider vinegar
500 ml brown stock or chicken broth
1 tbsp cornstarch, dissolved in a little water

For the sesame rice
200g Basmati rice
Toasted sesame seeds
Sushi vinegar
4 spring onions, finely chopped

For the cucumber salad
1 cucumber, sliced thin
2 tbsp vinegar
1 tbsp sesame oil
A pinch of salt

2500g pork ribs
1 tbsp ghee
1 tbsp Santa Maria Five Spice Chinese Style
6 cloves garlic, finely chopped
5 cm ginger, finely chopped
2 shallots, finely chopped
0.5 chili pepper, finely chopped
3 tbsp brown sugar
3 tbsp soy sauce
1 tbsp apple cider vinegar
500 ml brown stock or chicken broth
1 tbsp cornstarch, dissolved in a little water

200g Basmati rice
Toasted sesame seeds
Sushi vinegar
4 spring onions, finely chopped

1 cucumber, sliced thin
2 tbsp vinegar
1 tbsp sesame oil
A pinch of salt

Preparation method

How do you make this?

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Cut the pork ribs apart and season them with pepper, salt, and 5-spice powder.

Heat the ghee in a wide stew pot and brown the ribs nicely on all sides. Do this in batches to get a good color. Then remove them from the pan.

In the same pan, add the minced garlic, ginger, shallots, and chili pepper. Sauté briefly.

Add the brown sugar and let it caramelize. Then deglaze with the apple cider vinegar and soy sauce, then add the broth and stir well.

Add the ribs back to the pot and let simmer gently for about 45 minutes until the ribs are tender.

Remove the ribs from the sauce. Add the dissolved cornstarch to the sauce to thicken it. Add the ribs back to the thick sauce. This step can be skipped if you prefer the sauce not to be thickened.

Prepare the cucumber salad by mixing the cucumber slices with vinegar, sesame oil, and a pinch of salt.

Cook the rice according to the package instructions and stir in the minced spring onion, a little sushi vinegar, and the toasted sesame seeds.

Serve the ribs with the sesame rice and cucumber salad.