Ginger Braised Country-Style Ribs

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20 minutes

80 minutes


    • 2 lb
      1 kg
      Canadian Pork Rib Country Style
    • 1/3 cup
      75 mL
      soy sauce, divided
    • 1/3 cup
      75 mL
      minced fresh ginger, divided
    • 1 Tbsp
      15 mL
      minced garlic
    • 2 tsp
      10 mL
      dark sesame oil, divided
    • 1 Tbsp
      15 mL
      canola oil
    • 1 cup
      250 mL
      chicken broth
    • 1/4 cup
      50 mL
      medium-dry sherry
    • 1 Tbsp
      15 mL
      brown sugar
    • 1 Tbsp
      15 mL
      corn starch


For marinade, combine 2 Tbsp/25 mL soy sauce, 2 Tbsp/25 mL ginger, garlic and 1 tsp/5 mL sesame oil. Rub marinade into pork and place in a shallow container or in a sealable plastic bag. Cover container or seal bag. Marinate, refrigerated, for 4 hours to overnight. Heat oil in a large casserole or saucepan just large enough to fit pork. Over medium-high heat, sauté remaining ginger for a few seconds, then add remaining soy sauce and sesame oil, broth, sherry, and sugar. Bring to a boil, reduce to a simmer, and add pork. Cover loosely. Simmer pork for about 1 hour or until internal temperature reaches 160ºF (70ºC) on meat thermometer, turning once. Remove pork and keep warm. Skim any fat from surface; simmer for another minute. Thicken lightly by whisking in cornstarch combined with 1 Tbsp/15 mL cold water. Pour sauce over sliced ribs.

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