zhì zhū pái gǔ (Zhi Zhu Ribs)
Begin by rinsing the pork ribs under cold water and cutting them into individual pieces. This will ensure that they cook evenly and absorb the flavors.
In a large pot, combine water, soy sauce, sugar, and rice wine. Mix well until the sugar is dissolved.
Add the rinsed pork ribs into the pot, and then add the ginger slices, smashed garlic, and star anise for an aromatic flavor.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 90 minutes to 2 hours, stirring occasionally to prevent sticking.
After the ribs are tender, uncover the pot and increase the heat to medium-high. Let the sauce reduce for about 10 to 15 minutes, or until it reaches your desired thickness.
As the sauce thickens, slice the green onions diagonally. Once the sauce is ready, sprinkle the green onions over the ribs for a fresh garnish.
Serve the Zhi Zhu Ribs hot over a bed of steamed rice or enjoy them on their own. Don’t forget to drizzle the sauce over the top for an extra burst of flavor.
4 servings
- Try adding a tablespoon of hoisin sauce during the cooking process for a unique twist.
- Incorporate diced bell peppers or carrots in the last 30 minutes of cooking for added color and nutrition.
- Serve the ribs with pickled vegetables on the side to enhance the flavors and add a crunchy texture.
- For added depth of flavor, marinate the pork ribs in soy sauce, rice wine, and sugar for 30 minutes before cooking.
- Be careful not to overcook the ribs while simmering; they should be tender but not falling apart until the final reduction.
- Adjust the sweetness of the dish by varying the amount of sugar based on your preference.
- fat: 20g
- protein: 25g
- calories: 350
- carbohydrates: 20g
The dish provides a hearty source of protein from the pork, contributing to muscle repair and energy, while the ginger and garlic add antioxidants that may support immune function.
