Chinese
Hong Shao Pai Gu (Red-Braised Pork Ribs)
Ingredients
The quantities follow this count.
How to cook it
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Cut the ribs into individual pieces and blanch in boiling water 2 minutes to remove scum, then drain and rinse.
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Heat the oil in a pot over medium heat, add the sugar and cook, stirring, until it melts and turns a deep amber caramel.
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Add the ribs and toss quickly to coat in the caramel.
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Add the ginger, garlic, star anise, cinnamon and both soy sauces, then pour in the water and bring to a boil.
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Cover and simmer 40 minutes, until the ribs are tender and the sauce has reduced to a thick glaze.
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Uncover for the last 5 minutes to thicken further, then scatter with scallions and serve.
Watch how to cook Hong Shao Pai Gu (Red-Braised Pork Ribs)
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Serve it with
A Chinese dinner is a plate rather than a single dish. These are the courses that normally sit beside Hong Shao Pai Gu (Red-Braised Pork Ribs), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something to sip
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Hong Shao Pai Gu (Red-Braised Pork Ribs) carries gluten and soy. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Bai Zhou (Plain Rice Congee) |
| Shellfish | No | |
| Eggs | No | |
| Soy | Yes | Bai Zhou (Plain Rice Congee) |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 630 kcal
- Protein
- 39 g
- Carbs
- 9 g
- Fat
- 49 g
- Fiber
- 0 g
- Sugar
- 9 g
- Sodium
- 900 mg
- Saturated fat
- 16 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Hong Shao Pai Gu (Red-Braised Pork Ribs) takes about 60 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.