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Chinese Red Braised Ribs {Hong Shao Pai Gu} Recipe

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4.2 from 1 review

This Chinese Red Braised Ribs recipe, also known as Hong Shao Pai Gu, brings tender, flavorful ribs with a rich caramelized soy glaze. Using an instant pot cuts down cooking time while preserving the delicious deep taste of traditional red braised ribs. Enhanced with aromatic ginger, Chinese five spice, and optionally potatoes, this dish offers a perfect balance of savory and sweet in every bite.

  • Total Time: 55 minutes
  • Yield: 4-5 servings

Ingredients

Ribs and Marinade

  • 3 lb ribs, cut in half across the bones
  • 1/4 cup water
  • 1/4 onion, roughly chopped (optional)
  • 2 inch ginger, roughly chopped
  • 1 tbsp Chinese five spice
  • 1 tsp salt, or to taste
  • 1 tbsp Liao Jiu (Chinese cooking rice wine), optional
  • 2-3 tbsp coconut aminos or soy sauce

Red Braising

  • 1/4 cup cane sugar (regular or rock sugar)
  • 1/4 cup oil
  • 2-3 tbsp low sodium soy sauce
  • Salt, to taste
  • 2 cloves garlic, minced
  • 1 tbsp Lao Chou (dark soy sauce), optional
  • 2 medium potatoes, cubed (optional)

Instructions

  1. Prepare and Marinate Ribs: Cut the ribs in half across the bones so they are shorter, or ask the butcher for this. Place ribs in the instant pot and season with salt, Chinese five spice, rice wine (optional), and coconut aminos or soy sauce. Add roughly chopped onion and ginger. For best flavor, allow ribs to marinate at least 30 minutes.
  2. Pressure Cook Ribs: Add 1/4 cup of water to the instant pot. Seal the lid and cook on high pressure for 12-15 minutes. After cooking, carefully release pressure, remove ribs and let them cool. Reserve the broth left in the instant pot for braising.
  3. Caramelize Sugar: Heat oil in a wok or large pan until shimmering. Add cane sugar and stir constantly over medium-high heat for 4-5 minutes until the sugar turns amber in color but does not burn.
  4. Coat Ribs with Caramel: Add the cooled ribs into the caramelized sugar and oil mixture. Stir well to evenly coat the ribs with the caramel. Let the ribs sear for about 1 minute on each side until a crispy glazed crust forms.
  5. Add Aromatics and Potatoes: Stir in minced garlic and let it cook for 2-3 minutes until fragrant. Add cubed potatoes if using and stir to combine.
  6. Red Braise the Ribs: Pour in 1.5 cups of the reserved broth, add coconut aminos or soy sauce, dark soy sauce (optional), rice wine (optional), and salt to taste. Stir well, cover the pot, and simmer on medium-low heat for 25-30 minutes until the sauce thickens to a shiny, syrupy glaze and the potatoes are tender.
  7. Serve: Once the sauce is reduced and glossy, remove from heat and serve the tender, flavorful red braised ribs hot with steamed rice or your preferred sides.

Notes

  • Cutting the ribs shorter helps for quicker cooking and better flavor absorption.
  • Using an instant pot greatly shortens the overall cook time compared to traditional stovetop simmering.
  • Rock sugar provides a more authentic sweetness but regular cane sugar works well too.
  • Potatoes are optional but add a comforting texture and soak up the rich flavor.
  • Adjust salt and soy sauce to taste based on your preference for saltiness.
  • For a gluten-free option, use coconut aminos instead of soy sauce.
  • The caramelization step is key to achieve the signature flavor and color of Hong Shao ribs.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Chinese

Find it online: https://dishiary.com/chinese-red-braised-ribs-hong-shao-pai-gu-recipe/