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.
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.
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.
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.
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.
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.
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.
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.
A comforting homestyle Chinese dish where tender pork ribs are slow-braised with potatoes and hard-boiled eggs in a rich soy-based sauce. The ribs become fall-off-the-bone tender while absorbing the sweet and savory flavors of the braising liquid.
