Chili-Ginger Braised Ribs
The best part about these ribs (besides the taste)? No grilling skills necessary. These ribs are packed with flavor and fall right off the bone. They will be your new go-to recipe year-round. Perfect for impressing friends and family and make great leftovers. See how to make these Chili-Ginger Braised Ribs below:
Ingredients:
2 racks pork spareribs, membranes removed
3 Tbsp. canola oil, divided
6 green onions, sliced, white and green parts separated
4 garlic cloves, crushed
2 red bell peppers, sliced
2 green bell peppers, sliced
¼ cup apricot jam
¼ cup rice vinegar ¼ cup less-sodium soy sauce
3 Tbsp. oyster sauce
2 Tbsp. ground ginger
2 Tbsp. crushed red chili pepper
½ cup low-sodium chicken stock
Directions:
1. Preheat oven to broil on high. Line a sheet pan with foil and coat with cooking spray.
2. Rinse pork under cold water and pat dry with paper towels. Separate into individual ribs, then rub all over with 2 tablespoons oil. Season with salt and black pepper, if desired. Arrange in a single layer on prepared sheet pan.
3. Broil ribs until lightly browned, rotating pan and turning ribs over halfway through, 7 minutes. Remove from oven and set aside.
4. Preheat oven to 325 degrees. In an ovenproof pot, heat remaining oil on a stovetop over medium-low. Add white parts of green onion; cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic and bell peppers; cook until fragrant, about 1 minute.
5. Reduce heat to low. Stir in remaining ingredients and bring to a simmer. Add broiled ribs and gently stir to coat. Remove from heat and cover with heavy-duty foil; bake 30 minutes.
6. Remove pot from oven. Using tongs, shift submerged ribs to top and gently push top ribs to bottom. Replace foil and return to oven. Continue baking until pork is fork-tender but not falling off the bones, 30–40 minutes. Transfer ribs and bell peppers to a bowl and tent with foil.
7. Return pot to stovetop and simmer over medium heat, skimming off fat as needed, until liquid is thickened, about 10 minutes. Remove from heat and return ribs to pot; gently toss to coat. Serve immediately topped with green parts of green onion and bell peppers.
Note: Pork ribs are safe to eat at an internal temperature of 145 degrees F with a 3-minute rest, but we recommend cooking until 180 degrees F for the best eating experience.
See additional times and serving sizes here: https://pork.org/chili-ginger-braised...
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