Description
These oven-braised pork ribs are packed full of flavor with hints of garlic, ginger, hoisin, and soy sauce taking the lead. You don’t need a grill to make great ribs. In fact, you can use your oven as we have for this recipe, or throw them into the slow cooker and walk away. Pan-searing the ribs just before braising adds even more delicious flavor, but if you’re short on time you can skip this step. Just be sure to place them under the broiler at the end to get those grill-like crispy edges everyone loves.
Ingredients
Scale
- 3 to 3 1/2 lbs bone-in pork ribs (1.5kg)
- 3/4 cup homemade chicken stock (or unsalted store-bought) (150g)
- 3 ounces of juice and flesh from one clementine or mandarin orange (85g)
- 3 medium garlic cloves, peeled (15g)
- 2 to 3-inch piece of ginger, sliced (30g)
- 5 tablespoons low-sodium soy sauce (85g)
- 2 heaping tablespoons oyster sauce (50g)
- 2 heaping tablespoons hoisin sauce (50g)
- 1 tablespoon honey (20g)
- 1 teaspoon rice wine or plain white vinegar (7g)
- 1/4 teaspoon fish sauce (2g)
Instructions
- Preheat the oven. Turn the oven on to 300°F/150°C while you prep the pork.
- Make the braising liquid. Add all the ingredients (except the pork ribs) to the bowl of a food processor, blender, or mixing bowl and process (or whisk) until combined. Adjust flavor and seasoning as desired.
- Sear the ribs. Pat the meat dry on all sides using a clean kitchen towel, or paper towel. Heat a cast-iron skillet to medium-high heat. Once the skillet is almost beginning to smoke, add a small amount of neutral cooking oil and place the ribs into the pan in one single layer with plenty of room between them. Sear the ribs until nicely browned on all sides. Remove seared ribs to a plate and repeat until all have been seared.
- Prep the braising pan. If you don’t have a dutch oven, layer a 9×13 inch baking dish with 2-3 layers of aluminum foil making sure you have enough overhang on all sides to be able to close the ribs up with a tight seal. Add the seared ribs (meat side down with bone sides facing up towards you), and pour the braising liquid over the top being sure to cover them all. Tightly seal the aluminum foil on all sides. Once all the edges are sealed, add one more layer of aluminum foil over the top of the baking dish. *If using a dutch oven, simply add the ribs and braising liquid to the pot, add the lid, and braise.
- Braise the ribs. Place the ribs into the oven and cook for 2 1/2 to 3 hours until fork-tender. Remove them from the oven and carefully peel back the aluminum foil. Turn the broiler function to high and place the ribs back into the oven uncovered for 10-15 minutes (about 5 inches from the broiler). Baste the ribs 2 to 3 times while under the broiler. This will allow the sauce on the ribs to caramelize and crisp up. Enjoy!
Notes
- Do not overcrowd the hot skillet when searing the ribs. If you add too many ribs all at once and don’t leave adequate room in between the meat, the pork will steam and turn grey instead of creating nicely browned (properly seared) rib. Proper searing adds depth of flavor and more texture to the final dish.
- If you don’t have time to pan-sear the ribs don’t worry. because the ribs will still be fork-tender and taste great. Don’t let this step keep you from making the ribs, just skip it.
- Don’t like your ribs literally falling off the bone? If you prefer a little more “bite” or chew to your ribs then cut the cooking time down to around 1 1/2 to 2 hours.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Meat + Chicken
- Method: Braised
- Cuisine: American
Nutrition
- Serving Size: 4 Ribs
