Soy Sauce Pork Ribs (aka 12345 Ribs)

Soy Sauce Pork Ribs pic1

Who would not want to eat a big plate of sticky, tender, flavorful Asian pork ribs. But getting the sauce caramelized to just the right thickness and the perfect balance of sweet, salty and sour can be tricky sometimes.

Couple years ago my Chinese friend gave me the idea of cooking ribs in soy sauce. She said in Hong Kong they call it 12345 Ribs because it is so easy to make. And she is right,
it is a simple recipe. I made this dish four, five times already. I have tried adding more stuff and used different types of meat. At the end we decided to stick with the original and keep it as authentic Chinese as possible. I adjusted the recipe slightly to make my taste buds a little happier. Lynard does not like bones so we use boneless country pork ribs instead. But I like baby back pork ribs. It was good.

Soy Sauce Pork Ribs (aka 12345 Ribs)

Cut the ribs into manageable, large pieces, lightly season with black pepper and a little
bit of garlic salt if you want. Don’t use salt, no need. Heat a large skillet on medium high heat, add 1 1/2 tablespoons canola oil. Wait until hot, add ribs and sear both sides until light brown. (Use a larger pan, don’t crowd the ribs.)

Soy Sauce Pork Ribs pic2

Stir the soy sauce mixture, add to the ribs, cook about 10 minutes to cook off the alcohol and vinegar. Cover, cook on medium low heat until tender and sauce thickens, about 45 minutes. Make sure to check and turn the ribs every 5 to 10 minutes. Remove the cover after 30 minutes, continue to cook. Turn off the heat when sauce reduced to about 1/2 cup. Put the ribs on a plate. Save the pan sauce for dipping; skim off the grease on top.

Soy Sauce Pork Ribs pic3

Transfer the ribs onto a cutting board. Cool for 5 minutes; slice into small pieces. Serve it with steamed rice and green vegetables for a truly authentic Chinese meal.

Print recipe:

Soy Sauce Pork Ribs (aka 12345 Ribs)

  • Servings: 3 - 4 | Recipe by Leslie at Soups Ahoy
  • Print

Soy Sauce Pork Ribs pic4 print

Ingredients and Instructions

Sauce:
1 tablespoon sherry cooking wine, 2 tablespoons red wine vinegar
3 tablespoons regular sugar (or 1/4 cup brown sugar, lightly packed)
4 tablespoons soy sauce (3 Tbsp regular, 1 Tbsp dark), 1/2 cup water

Mix the above ingredients in a bowl, set aside. (If you like dark soy sauce, use half regular and half dark.)

3 pounds pork shoulder boneless country ribs (or baby back pork ribs). Cut the ribs into manageable, large pieces, lightly season with black pepper and a little bit of garlic salt if you want. Don’t use salt, no need. Heat a large skillet on medium high heat, add 1 1/2 tablespoons canola oil. Wait until hot, add ribs and sear both sides until light brown. (Use a larger pan, don’t crowd the ribs.)

Stir the soy sauce mixture, add to the ribs, cook about 10 minutes to cook off the alcohol and vinegar. Cover, cook on medium low heat until tender and sauce thickens, about 45 minutes. Make sure to check and turn the ribs every 5 to 10 minutes. Remove the cover after 30 minutes, continue to cook. Turn off the heat when sauce reduced to about 1/2 cup. Put the ribs on a plate. Save the pan sauce for dipping; skim off the grease on top.

Transfer the ribs onto a cutting board. Cool for 5 minutes; slice into small pieces. Serve it with steamed rice and green vegetables for a truly authentic Chinese meal.


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https://soupsahoy.wordpress.com/2015/05/01/soy-sauce-pork-ribs-aka-12345-ribs/

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