Braised Szechuan-Style Pork Spare Ribs


  • 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
  • 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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