Braised Pork Ribs in Soy Caramel

Name: Braised Pork Ribs in Soy Caramel
Total time: 1 h
Ingredients: 1.5 lbs (about 700g), cut into 2-inch pieces Pork ribs, bone-in; 2 tablespoons Vegetable oil; 4 tablespoons Granulated sugar; 3 tablespoons Light soy sauce; 1 tablespoon Dark soy sauce; 2 tablespoons Shaoxing wine; 2 pieces Star anise; 1 small piece Cinnamon stick; 3 slices Ginger; 2 stalks, white part only Green onion; 1.5 cups (350ml) Water

Tender pork ribs slowly braised in a rich, glossy sauce made by caramelizing sugar until deep amber, then simmered with aromatic spices. The result is melt-in-your-mouth meat with a beautiful reddish-brown color and sweet-savory depth.

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This classic red-braising technique creates that signature glossy coating on the ribs. The key is patience—let the sugar develop color slowly without burning, then build the sauce layer by layer.

Ingredients

Pork ribs, bone-in 1.5 lbs (about 700g), cut into 2-inch pieces

Vegetable oil 2 tablespoons

Granulated sugar 4 tablespoons

Light soy sauce 3 tablespoons

Dark soy sauce 1 tablespoon

Shaoxing wine 2 tablespoons

Star anise 2 pieces

Cinnamon stick 1 small piece

Ginger 3 slices

Green onion 2 stalks, white part only

Water 1.5 cups (350ml)

Instructions

Prepare the ribs

Cut the ribs into roughly 2-inch sections. Bring a pot of water to boil, add the ribs, and blanch for 3-4 minutes until they turn grey and foam rises to the surface. Drain and rinse under warm water to remove impurities. Pat dry with paper towels.

Caramelize the sugar

Heat oil in a wide pot or Dutch oven over medium-low heat. Add the sugar and stir continuously with a wooden spoon. Cook for 5-7 minutes until the sugar melts, turns amber, then deep mahogany brown. Watch carefully—once it smokes, it will taste bitter.

Sear the ribs

Quickly add the blanched ribs to the caramelized sugar. Stir vigorously for 2-3 minutes until every piece is coated with the dark syrup and develops a slight sear on the edges. The sugar will harden temporarily—this is normal.

Build the braising liquid

Add soy sauces, Shaoxing wine, star anise, cinnamon, ginger, and green onions. Pour in the water and bring to a gentle boil. The liquid should just cover the ribs; add more if needed.

Braise low and slow

Reduce heat to low, cover the pot, and simmer for 40-50 minutes. Stir occasionally to ensure even cooking. The ribs are done when the sauce thickens to a glossy coating and the meat pulls easily from the bone.

Finish and serve

Remove the pot lid and continue cooking for another 5 minutes if you want a thicker sauce. Discard the whole spices. Serve the ribs hot, spooning extra sauce over the top. Garnish with chopped green onions if desired.