Braised Pork Ribs with Dried Plums

Name: Braised Pork Ribs with Dried Plums
Total time: 1 h
Ingredients: 1 kg, cut into pieces pork ribs; 8-10 pieces dried plums (ham me); 80 grams rock sugar; 4 slices ginger; 2 stalks, halved green onions; 2 pieces star anise; 1 small piece cinnamon stick; 2 leaves bay leaves; 3 tablespoons cooking wine; 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 3 tablespoons vegetable oil; to taste salt

Tender pork ribs slowly braised in a rich, tangy sauce made with sweet dried plums and caramelized rock sugar. The result is a beautifully glazed dish with a perfect balance of sweetness and umami—comfort food at its finest.

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This classic dish from Zhejiang province transforms simple pork ribs into something extraordinary. The dried plums break down during cooking, creating a subtle tang that cuts through the richness of the pork.

Ingredients

pork ribs 1 kg, cut into pieces

dried plums (ham me) 8-10 pieces

rock sugar 80 grams

ginger 4 slices

green onions 2 stalks, halved

star anise 2 pieces

cinnamon stick 1 small piece

bay leaves 2 leaves

cooking wine 3 tablespoons

light soy sauce 2 tablespoons

dark soy sauce 1 tablespoon

vegetable oil 3 tablespoons

salt to taste

Instructions

Blanch the ribs

Place pork ribs in a large pot with cold water. Add a few ginger slices and green onions. Bring to a boil over high heat, then let it bubble for 3 minutes. Remove ribs, rinse briefly, and pat completely dry. This removes impurities and ensures a clean final dish.

Caramelize the sugar

Heat oil in a wide, heavy-bottomed pot over medium-low heat. Add the rock sugar and stir continuously until it melts and turns a deep amber color—this takes about 5 minutes. Watch carefully to prevent burning.

Brown the ribs

Carefully add the dried ribs to the caramelized sugar. Toss to coat each piece evenly. Cook for 2-3 minutes until the ribs develop a slight golden crust.

Add aromatics and seasonings

Pour in the cooking wine and stir to deglaze. Add light soy sauce, dark soy sauce, star anise, cinnamon, bay leaves, and remaining ginger. Toss everything together.

Braise until tender

Add enough hot water to barely cover the ribs—about 1.5 cups. Add the dried plums. Bring to a gentle simmer, then cover and cook on low heat for 35-40 minutes, stirring occasionally. The sauce should thicken into a glossy glaze.

Finish and serve

Once the sauce has reduced and coats the ribs beautifully, taste and adjust salt. The plums should have softened and disintegrated into the sauce. Serve hot, spooning extra sauce over the ribs. Garnish with chopped green onions if desired.