Shanghai Red Braised Spare Ribs

Step 1

Pat the spare ribs dry with paper towels, rubbing gently across the meat and bones to remove any surface moisture so they brown well.

Step 2

Cut the spare rib rack between each bone to separate them into individual ribs, using a sharp knife and cutting straight down through the bone.

Step 3

Heat 2 tablespoons of neutral oil in a large pot over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.

Step 4

Add the ribs in a single layer to the hot oil and leave them undisturbed for 3 minutes until the bottom side turns dark golden brown.

Step 5

Turn the ribs over and cook the other side undisturbed for another 3 minutes until dark golden brown, then remove them to a clean plate.

Step 6

Pour the 1.5 cups water into the same pot and use a wooden spoon to scrape the stuck-on brown bits from the bottom, breaking them apart as you scrape.

Step 7

Add the 0.5 cup soy sauce, 3 tablespoons rock sugar, 3 star anise pods, and ginger slices to the pot and stir until the sugar dissolves, about 30 seconds.

Step 8

Return all the browned ribs to the pot, nestling them into the liquid so they are mostly submerged, then cover with a lid.

Step 9

Reduce the heat to medium-low and simmer covered for 25 minutes until the ribs are very tender when pierced with a fork and the liquid has reduced by half.

Step 10

Remove the lid, increase the heat to medium-high, and cook uncovered for 5 minutes, stirring gently once every minute, until the liquid becomes syrupy and coats the ribs.

Step 11

Taste the braising liquid and adjust with a pinch of salt if needed, then transfer the ribs to a serving bowl and pour the glossy sauce over them.