Braised Szechuan-Style Pork Spare Ribs

By: TXA TXA CLUB

Braised Szechuan-Style Pork Spare Ribs
cuisine icon Cuisine
Asian, Chinese
cuisine icon Difficulty
Easy
cuisine icon Cooking Technique
Blender, Instant Precision Dutch Oven
cuisine icon Notes
["Include any allergens in recipe:","Dairy, Gluten, Soy, Egg, Peanut, Tree nut, Eggs, Fish/shellfish "]
cuisine icon Keywords
4-6 servings, asian, blender, brown sugar, chinese, coriander, crushed toasted peanuts, dairy, easy, fish sauce, fresh mint leaves, garlic, gluten, h2o, hoisin, honey, instant precision dutch oven, minced ginger, mirin, oyster, pork spare ribs, precision dutch oven, rice wine vin, soy, spice, szechuan chili flake, white peppercorn

serving icon Servings
4-6 Servings
Ingredients
  • 2 lbs pork spare ribs
  • ½ cup h2o
  • ½ cup soy
  • ¼ cup mirin
  • ¼ cup rice wine vin
  • 3 tbsp honey
  • 2 tbsp hoisin
  • 2 tbsp (30g) brown sugar
  • 1 tbsp oyster
  • 1 tbsp fish sauce
  • 15 g minced ginger
  • 15 g garlic
  • 3 g coriander
  • 3 g white peppercorn
  • 3 g spice
  • 1 tsp (6g) Szechuan chili flake
  • ¼ cup fresh mint leaves
  • ¼ cup crushed toasted peanuts
Instructions
  • Cut rib slabs between bones into individual ribs. Season with salt and pepper and place in cooking pot.
  • Combine all ingredients for braising liquid in a large bowl and whisk until evenly incorporated.
  • Pour braising liquid over ribs. Select Braise and set timer for 3 Hours (03:00). Press Start.
  • After 3 Hours, remove ribs and place on a sheet tray lined with parchment paper or a silicon silpat. Transfer braising liquid to a blender and blend until smooth; this will be the glaze and dipping sauce.
  • (Optional) Pre-heat broiler to 500.  
  • (Optional) With a basting brush, brush ribs with glaze and broil until crispy, about 8 Minutes. 
  • For serving, arrange ribs on a plate and top with torn fresh mint (or scallions, or both!) and crushed peanuts. Serve with a small ramekin of dipping sauce.
  • Include standard nutritionals (per serving)
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