Braised Szechuan-Style Pork Spare Ribs
These sweet and spicy Szechuan-style ribs are sticky and tender and pull right off the bone.
Servings Prep Time
4-6Servings 10Minutes
Cook Time
3 Hours20 Minutes
Servings Prep Time
4-6Servings 10Minutes
Cook Time
3 Hours20 Minutes
  • 2lbs pork spare ribs
Braising Liquid:
  • ½cup h2o
  • ½cup soy
  • ¼cup mirin
  • ¼cup rice wine vin
  • 3tbsp honey
  • 2tbsp hoisin
  • 2tbsp (30g) brown sugar
  • 1tbsp oyster
  • 1tbsp fish sauce
  • 15g minced ginger
  • 15g garlic
  • 3g coriander
  • 3g white peppercorn
  • 3g spice
  • 1tsp (6g) Szechuan chili flake
For Garnish:
  • ¼cup fresh mint leaves
  • ¼cup crushed toasted peanuts
  1. Cut rib slabs between bones into individual ribs. Season with salt and pepper and place in cooking pot.
  2. Combine all ingredients for braising liquid in a large bowl and whisk until evenly incorporated.
  3. Pour braising liquid over ribs. Select Braise and set timer for 3 Hours (03:00). Press Start.
  4. 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.
  5. (Optional) Pre-heat broiler to 500.  
  6. (Optional) With a basting brush, brush ribs with glaze and broil until crispy, about 8 Minutes. 
  7. 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.
  8. Include standard nutritionals (per serving)
Recipe Notes

Include any allergens in recipe:

Dairy, Gluten, Soy, Egg, Peanut, Tree nut, Eggs, Fish/shellfish