{"id":297,"date":"2025-04-14T04:39:31","date_gmt":"2025-04-14T08:39:31","guid":{"rendered":"https:\/\/foodcookie.top\/?p=297"},"modified":"2025-11-12T09:02:35","modified_gmt":"2025-11-12T09:02:35","slug":"slow-cooked-comfort-tender-pork-ribs-braised-with-fragrant-green-beans","status":"publish","type":"post","link":"https:\/\/recipework.com\/?p=297","title":{"rendered":"Slow-Cooked Comfort: Tender Pork Ribs Braised with Fragrant Green Beans"},"content":{"rendered":"\n\n
\n\t

Braised Pork Ribs with Green Beans<\/h2>\n\t\t

\n\t\tIndulge in the ultimate comfort food with this hearty Braised Pork Ribs with Green Beans. Juicy pork ribs are slow-cooked until fall-off-the-bone tender, paired with crisp-tender green beans that soak up the rich, savory broth. A blend of aromatic spices, soy sauce, and a touch of sugar creates a deeply flavorful sauce that ties everything together. Perfect for family dinners or cozy gatherings, this dish offers a warm, satisfying meal that celebrates simplicity and rich, homestyle flavors.\t<\/p>\n\t

\n\t\t
  • Large Dutch oven or heavy-bottomed pot<\/li>
  • Cutting board<\/li>
  • Sharp knife<\/li>
  • Slotted spoon<\/li>
  • Skimmer (for skimming foam)<\/li>
  • Skimmer (for skimming foam)<\/li><\/ul>\t<\/div>\n\t
    \n\t\t
    • For the Ribs<\/li>
    • 1.2 kg pork ribs (cut into 3-4cm pieces)<\/li>
    • 2 tbsp vegetable oil<\/li>
    • 4 garlic cloves (smashed)<\/li>
    • 1- inch piece ginger (sliced)<\/li>
    • 2 dried chilies (optional, for mild heat)<\/li>
    • 1 star anise<\/li>
    • 1 cinnamon stick<\/li>
    • 500 ml chicken broth (or water)<\/li>
    • 1\/4 cup soy sauce<\/li>
    • 2 tbsp Shaoxing wine (or dry sherry)<\/li>
    • 1 tbsp sugar<\/li>
    • 1 tsp salt (adjust to taste)<\/li>
    • 1 tsp ground white pepper<\/li>
    • For the Green Beans<\/li>
    • 400 g green beans (trimmed and cut into 5cm lengths)<\/li>
    • 1 tbsp sesame oil (for finishing)<\/li>
    • Chopped green onions (for garnish)<\/li><\/ul>\t<\/div>\n\t
      \n\t\t
      1. Prep the Ribs: Bring a large pot of water to boil. Add the pork ribs and blanch for 3-4 minutes to remove impurities. Skim off the foam, then drain the ribs and rinse under warm water. Pat dry with paper towels.<\/li>
      2. Brown the Ribs: Heat vegetable oil in a Dutch oven over medium-high heat. Add the ribs and cook until browned on all sides, about 5-6 minutes. Remove the ribs and set aside.<\/li>
      3. Saut\u00e9 Aromatics: In the same pot, reduce heat to medium. Add garlic, ginger, dried chilies, star anise, and cinnamon stick. Saut\u00e9 for 1-2 minutes until fragrant. Return the ribs to the pot and stir to coat with the aromatic mixture.<\/li>
      4. Braise the Ribs: Pour in soy sauce, Shaoxing wine, sugar, salt, and white pepper. Stir well to combine. Add chicken broth (or water) until the ribs are mostly submerged. Bring to a boil, then cover the pot and reduce heat to low. Simmer for 1.5-2 hours, stirring occasionally, until the ribs are tender and the meat starts to pull away from the bone.<\/li>
      5. Add Green Beans: Add the green beans to the pot, pushing them into the broth. Cover and continue cooking for 15-20 minutes until the beans are tender but still vibrant green. Uncover, increase heat to medium-high, and simmer for 5-8 minutes to reduce the sauce to a slightly thickened consistency.<\/li>
      6. Finish and Serve: Drizzle with sesame oil and garnish with chopped green onions. Serve hot with steamed rice or noodles to soak up the delicious broth.<\/li><\/ol>\t<\/div>\n\t
        \n\t\t

        Meat Tenderness Tip: For extra tender ribs, use a pressure cooker to reduce braising time to 45-60 minutes.
        \nVegetable Substitutions: Swap green beans with yardlong beans or wax beans for variety. You can also add potatoes or carrots during the last 30 minutes of braising for a more filling dish.
        \nGluten-Free Option: Use tamari instead of soy sauce and ensure Shaoxing wine is gluten-free if needed.
        \nStorage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently to maintain tenderness.<\/p>\n\t<\/div>\n\t

        \n\t\t
        Main Course<\/div>
        Chinese<\/div>
        Sweet and Sour Pork<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":926,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"class_list":["post-297","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chinesefood"],"_links":{"self":[{"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts\/297","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=297"}],"version-history":[{"count":1,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts\/297\/revisions"}],"predecessor-version":[{"id":994,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts\/297\/revisions\/994"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/media\/926"}],"wp:attachment":[{"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}