Chinese Pork Ribs with Korean Rice Cakes and Golden Sauce

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.

   Start 25-minute timer
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.

   Start 25-minute timer
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.

   Start 10-minute timer
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.