This fall-off-the-bone Chinese red braised ribs dish is one I make whenever I want something rich, cozy, and deeply satisfying. I slowly simmer the ribs in a glossy sweet-and-savory sauce made with soy sauces, honey, garlic, green onion, and Sichuan peppercorns until the meat is incredibly tender. The long, gentle braise gives me restaurant-level flavor using just one pot and no oven.
Why You’ll Love This Recipe
I love this recipe because it delivers bold flavor with very little effort. The ribs become unbelievably tender, and the sauce reduces into something deeply savory with just the right touch of sweetness. I also enjoy how approachable this dish is since it doesn’t require special equipment, grilling, or baking. It feels like comforting home-style cooking that always turns out impressive.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 lb ribs, sliced into individual pieces
3 tablespoons soy sauce
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
3 tablespoons honey
8 whole garlic cloves
2 to 3 stalks green onion, cut into large sections
1 teaspoon Sichuan peppercorns
2 to 2½ cups water, enough to mostly cover the ribs
Directions
I begin by placing the sliced ribs into a pot of cold water. I bring it to a boil over medium-high heat and let it cook for about 3 to 5 minutes until impurities rise to the surface. I drain everything and rinse the ribs thoroughly under cold water.
Next, I transfer the cleaned ribs into a fresh pot. I add the soy sauce, dark soy sauce, oyster sauce, and honey, followed by the whole garlic cloves, green onion pieces, and Sichuan peppercorns. I pour in enough water to mostly cover the ribs and bring everything to a gentle simmer over medium heat.
Once simmering, I reduce the heat to medium-low, cover the pot, and let it cook for about 1 hour. I stir once or twice during cooking to prevent sticking. When the ribs are tender, I plate them and spoon the rich braising sauce over the top before serving.
Servings And Timing
This recipe makes approximately 4 servings. I usually spend about 10 minutes on prep and blanching, followed by 1 hour of braising time. From start to finish, the dish takes around 1 hour and 10 minutes.
Variations
When I want to change the flavor slightly, I sometimes add a splash of cooking wine to deepen the sauce. For extra richness, I occasionally finish the dish with a small drizzle of sesame oil. If I prefer a darker, slightly sweeter glaze, I add a bit more honey near the end and let the sauce reduce uncovered.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I gently warm the ribs on the stovetop over low heat with a small splash of water to loosen the sauce and keep the meat tender.
FAQs
Can I skip blanching the ribs?
I don’t recommend skipping this step because blanching removes impurities and results in a cleaner-tasting final dish.
Can I make this ahead of time?
Yes, I often make it a day in advance. The flavors deepen overnight and taste even better the next day.
How do I thicken the sauce if it’s too thin?
If needed, I simmer the sauce uncovered for a few extra minutes or stir in a small cornstarch slurry at the end.
Is this dish spicy?
It’s not spicy, but the Sichuan peppercorns add a subtle numbing warmth. I adjust the amount depending on my preference.
Can I cook this in a slow cooker?
Yes, after blanching, I transfer everything to a slow cooker and cook on high for 3 to 4 hours or on low for 6 to 7 hours.
Conclusion
This Chinese red braised ribs recipe is one of my favorite comfort dishes because it’s simple, flavorful, and incredibly satisfying. I love how tender the ribs become and how the sauce coats every bite with rich, savory goodness. It’s a dependable recipe I always enjoy making and sharing.
Tender Chinese red braised ribs simmered in a rich, sweet-and-savory soy-based sauce with garlic, green onion, and Sichuan peppercorns. A deeply flavorful one-pot comfort dish.
Total Time:1 hour 10 minutes
Yield:4 servings
Ingredients
2 lb ribs, sliced into individual pieces
3 tablespoons soy sauce
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
3 tablespoons honey
8 whole garlic cloves
2 to 3 stalks green onion, cut into large sections
1 teaspoon Sichuan peppercorns
2 to 2½ cups water, enough to mostly cover the ribs
Instructions
Place sliced ribs into a pot of cold water. Bring to a boil over medium-high heat and cook for 3–5 minutes to release impurities.
Drain and rinse ribs thoroughly under cold water.
Transfer ribs to a clean pot. Add soy sauce, dark soy sauce, oyster sauce, honey, garlic, green onions, and Sichuan peppercorns.
Pour in enough water to mostly cover the ribs. Bring to a gentle simmer over medium heat.
Reduce heat to medium-low, cover, and braise for about 1 hour, stirring occasionally.
Once ribs are tender, serve with spoonfuls of the reduced sauce over top.
Notes
Add a splash of Chinese cooking wine for deeper flavor.
Drizzle sesame oil before serving for richness.
For a thicker glaze, let sauce reduce uncovered near the end or add a cornstarch slurry.
Best enjoyed with steamed rice or stir-fried greens.
Refrigerate leftovers up to 3 days and reheat gently on stovetop.
