Red Braised Lamb Ribs
Tender lamb ribs slowly braised in a rich, savory-sweet sauce with aromatic spices. The meat becomes melt-in-your-mouth tender while carrots soak up all the delicious flavors.
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This classic Chinese braised dish transforms simple lamb ribs into something extraordinary. The slow cooking process breaks down the connective tissue, resulting in incredibly tender meat that falls right off the bone. The carrots add a subtle sweetness that balances the savory sauce perfectly.
Ingredients
Lamb ribs
800g, cut into 4-5cm pieces
Carrots
2 medium, cut into thick rounds
Ginger
4 slices
Green onions
3 stalks, halved
Rock sugar
30g
Broad bean paste (doubanjiang)
1.5 tablespoons
Fermented bean paste (douchi)
1 tablespoon
Chinese cooking wine
3 tablespoons
Star anise
2 pieces
Cinnamon stick
1 small piece
Cloves
2-3
Vegetable oil
2 tablespoons
Salt
to taste
Boiling water
enough to cover ribs
Instructions
1
Prepare the ingredients
Cut lamb ribs into manageable pieces about 4-5 cm long. Peel and cut carrots into thick rounds. Slice ginger and halve the green onions. Have all spices measured and ready nearby.
2
Brown the lamb
Heat oil in a large wok over medium-high heat. Add ginger and lamb ribs, stir-frying continuously until the meat releases its moisture and the oil turns clear, about 5-7 minutes. The lamb edges should start turning golden. Add cooking wine and stir for another minute.
3
Build the sauce base
Add the broad bean paste and fermented bean paste to the wok. Stir constantly until the oil turns a deep red color and the raw paste smell cooks off, about 2 minutes. The aroma should be fragrant, not pungent.
4
Braise the meat
Pour in enough boiling water to just cover the lamb ribs. Add star anise, cinnamon, and cloves. Transfer everything to a heavy-bottomed pot if needed. Bring to a vigorous boil, then reduce to a gentle simmer.
5
Add aromatics and carrots
Add the green onions and rock sugar. Cover and let simmer for about 1 hour, stirring occasionally. When the liquid has reduced by about half, add the carrot pieces. Continue cooking for another 20-30 minutes until carrots are tender and sauce has thickened.
6
Finish and serve
Taste and adjust salt as needed. The sauce should be thick enough to coat a spoon. Remove whole spices if desired. Serve hot over steamed rice, garnished with fresh green onions.
