Chinese Braised Spare Ribs Recipe -
Chinese Braised Spare Ribs Recipe

Chinese Braised Spare Ribs

Recipe by  

"For people who don't want tons of sugar in their rubs, it's a nice change to provide lighter ribs. When I don't have spare ribs, I have pork chops."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    1 hr 15 mins

    1 hr 20 mins


  1. Bring a large pot of water to a boil, then add the spareribs, and cook uncovered for 3 to 5 minutes. Drain in a colander and set aside.
  2. Heat the vegetable oil in a skillet over high heat. Stir in the ginger, green onions, and cinnamon; cook and stir until fragrant. Stir in the spareribs and cook for 3 to 5 minutes. Pour in the water, soy sauce, sugar, and rice wine. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and cover. Simmer until the spareribs are tender, about 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Oct 07, 2009

sooooo delicous

Most Helpful Critical Review
Feb 22, 2011

I followed this recipe exactly and it was very easy to make and required very little preparation. I was a little nervous when I first started cooking it because it seemed like there was a lot of cinnamon, but it was okay after it simmered for an hour. Also, this recipe isn't very salty, so you might want to add more soy sauce or salt to it so it isn't so bland. This recipe is a good starting point, but it seems to be lacking a lot of spices and flavor.


15 Ratings

Apr 13, 2010

This was great - so tender and a good, simple flavor. I used boneless pork spareribs - they were super fatty so I took off as much fat as I could and boiling them initially as suggested was also very helpful. I followed the instructions except didn't add any salt or pepper. I let the pork boil for about 2 hours but when I tried it after 1 hour, I could tell it was already very tender.

Jun 23, 2010

Not bad. Could have used a little more taste though.

Nov 02, 2010

These were very tender but there wasn't a lot of flavor. Apart from doubling up on the seasonings, I don't know how to improve this. Marinate the ribs in something? I won't be making these again. Thanks anyway.

Oct 05, 2010

I tried this last night for dinner and used 500 g back ribs and 250 g pork chops that I sliced into inch-wide strips, to make 8 servings. I didn't have any rice wine in the kitchen, so I substituted it with sesame oil. My family loved it! My brother is picky but he said it was really good. Didn't expect the meat to be so flavorful because I didn't have an hour to simmer it, but it came out great. Will definitely make again.

Mar 30, 2013

very tasty, and the cinnamon is a nice touch. i cut down the water a LOT based on the reviews and this probably helped with the flavour. i quadrupled the recipe for 4 lbs of ribs but still used on 2 cups of water. simmered covered x 1 hr in a dutch oven and then reduced for another half and hour uncovered. to cut down on the fat, i scoop out the ribs and drain the oil from the sauce before serving.

Nov 30, 2010

I have to admit I did use country style ribs instead of the spareribs so my recipe could have changed because of that. The ribs were dry in spite of being in all that water. There were suttle flavors so the kids liked the meat. Next time I may try the fattier spareribs and see if that makes a difference.


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  • Calories
  • 244 kcal
  • 12%
  • Carbohydrates
  • 3.5 g
  • 1%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 18.5 g
  • 28%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 15.2 g
  • 30%
  • Sodium
  • 536 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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