Tomato Braised Spare Ribs
A sweet, sour, and savory braised pork spare ribs recipe. Perfect for white rice.
Ingredients
- 2.5 lbs pork spare ribs cut into 2 inch pieces
- 1 gallon water
- 2 tsp salt
- 2 tbsp neutral oil
- 6 cloves garlic minced
- 1 inch piece ginger sliced
- 1/4 cup xiaoxing wine
- 1 tbsp sugar
- 1/4 cup dark soy sauce
- 1/4 cup low sodium soy sauce
- 2 tbsp oyster sauce
- 1 1/2 cups water
- 1 tbsp tomato paste
- 2 tbsp ketchup
- 5 tomatoes cut into wedges
Instructions
- Soak pork spare ribs in water for at least an hour to drain out blood and impurities from the meat. Then remove spare ribs from the water, pat dry, then season pork spareribs with salt.
- Then heat a large skillet on high heat. Put in 1 tbsp oil. When oil is shimmery and hot, add in spare ribs in batches to brown. Do not overcrowd pan because that will prevent browning. Allow all sides to brown (3 minutes each side), then remove from the pan. Repeat until all the spare ribs are browned. Then remove from the pan.
- Put in another 1 tbsp oil in the pan and saute ginger and garlic until aromatic, about 3 minutes. Do not let the garlic burn. Then add in pork spare ribs and xiaoxing wine to deglaze the pan.
- Then add in sugar, dark soy sauce, low sodium soy sauce, oyster sauce, and water. Mix well with the pork spare ribs. Place a lid on top of the skillet and simmer the pork spare ribs for 40-45 minutes, or until the meat is softened.
- Then add in tomato paste, tomato ketchup, and tomato wedges. Add 1/4 cup of water and place the lid back on the skillet and turn heat to high. When the sauce is boiling again, turn heat to medium and simmer with lid on for another 7-10 minutes until tomatoes are softened. Take off lid and simmer another 5 minutes to thicken the sauce.
- Taste for seasoning and add salt, sugar, or water to taste. Serve with hot steamed white rice.