Chinese Pork Ribs with Korean Rice Cakes and Golden Sauce

Ingredients

• 3 sticks Pork ribs (Choose ribs with meat on both sides of the bone; use pieces that are not too chunky for shorter cooking time.)
• 1 pack Korean rice cakes, small (Use approximately 200 g per pack; insert into the ribs where the bones have been removed.)
• 1 pack Korean rice cakes, medium (Optional or additional rice cakes; the creator says to add bigger rice cakes if desired. Estimated at approximately 200 g per pack.)
• 4 Garlic cloves (Keep whole; fry and reserve for later.)
• Rock sugar (A few pieces; estimated at 15 g. Melt in the garlic-frying oil until browned.)
• 2 thin slices Fresh ginger (Use in the initial rib-cooking liquid.)
• Chinese yellow wine (A drizzle; estimated at 15 ml.)
• Neutral frying oil (For deep-frying the whole garlic and melting the rock sugar; amount depends on pan size. Estimated absorption is 15 g.)
• 1 tbsp Soy sauce (For the golden sauce.)
• 2 tbsp Worcestershire sauce (For the golden sauce.)
• 1 tbsp Ketchup (For the golden sauce.)
• 1 tsp Sugar (For the golden sauce.)
• 2 tsp Chinese five-spice powder (For the golden sauce.)
• 1 bowl Water (For the golden sauce; estimated as approximately 240 ml.)
• 1 bowl Ice water (For chilling the cooked ribs; not intended to remain in the finished dish.)

Steps

1. 1

   Prepare the golden sauce by combining the soy sauce, Worcestershire sauce, ketchup, sugar, five-spice powder, and water in a bowl. Stir until the sugar and spices are evenly distributed, then set aside.

2. 2

   Place the pork ribs, ginger slices, and a drizzle of Chinese yellow wine in a pan. Add enough water to cover or mostly cover the ribs, bring the liquid to a boil, then cook for 25 minutes until the meat is tender enough to begin separating from the bones.

3. 3

   While the ribs cook, prepare a bowl of ice water. When the 25 minutes are finished, transfer the ribs to the ice water immediately and soak for at least 3 minutes. This chilling step helps the membrane shrink away from the meat.

4. 4

   Remove the ribs from the ice water. Push the bone toward one side of each rib; where the membrane has loosened successfully, the bone should begin to pull away from the meat. If a rib remains firmly attached, leave it intact rather than forcing it.

5. 5

   For ribs from which the bone has loosened, insert a small Korean rice cake into the opening left by the bone. Keep ribs that still contain their bones; they will be cooked in the sauce as well.

6. 6

   Heat neutral oil in a deep skillet or wok over medium heat. Add the whole garlic cloves and fry until lightly golden and fragrant. Remove the garlic and reserve it, leaving the flavored oil in the pan.

7. 7

   Add the rock sugar to the same hot oil. Stir carefully until it melts and turns golden brown; watch it closely because caramelized sugar can burn quickly.

8. 8

   Add the prepared ribs, rice-cake-filled ribs, remaining small rice cakes, medium rice cakes if using, and fried garlic to the browned sugar. Toss or stir quickly so the sugar coats the ingredients before it darkens or burns.

9. 9

   Pour the prepared golden sauce into the pan and stir to coat everything evenly. Bring the sauce to a simmer, then cover the pan with a lid and cook for 10 minutes.

10. 10

    Remove the lid and continue cooking until the sauce reduces and thickens slightly, coating the ribs and rice cakes in a glossy layer. Serve hot, taking care with any remaining bones.

Notes

The source describes the rice cakes as Korean but the dish as a Chinese-style preparation. Rice-cake pack sizes are not specified, so quantities and nutrition are estimated. Use caution when caramelizing sugar and deep-frying garlic; it can splatter. The medium rice cakes are presented as optional in the spoken transcript.

Nutrition per serving

• main
• Chinese-inspired
• East Asian
• sweet-savory
• pork
• rice cakes
• stovetop
• family dinner