Red Braised Pork Ribs with Carrots is a traditional home cooking in China. It features juicy, flavorful meat off the bone pork ribs with soft, and deliciously glazed carrots. Perfect to pair with a freshly steamed rice for a satisfying rice bowl dinner.
Ingredients required for making Chinese Style Red Braised Pork Ribs
The bright shining red color comes from Chinese ancient ingredient red yeast rice. For flavoring the meat, I use star anise, bay leaves, clove powder, freshly ground coriander seeds powder, and sweet fermented bean paste.
Red Yeast Rice Fun Facts
Red Yeast Rice are white rice fermented in a certain way that turns the rice into red color. An ancient all-natural food color popular in China, especially in the Yangtze River Delta area. People use it often to braise meat and poultry for the bright beautiful red color.
I use a spice grinder to turn red yeast rice into powder for easier home cooking.
They are my go-to all-natural red food color for cooking meat and poultry where we desire a shining red color. For instance, Red Braised Pork Belly, Red Braised Lion’s Head, one-pot Pork with Potato & Carrots dish, Lu Rou Sauce and Lu Rou Fan, Braised Duck, Braised Beef Shank, just to name a few.
Red Yeast Rice is also widely known as its superb health benefits. People believe they may help improve circulation, reduce cholesterol level and posses powerful anti-inflammatory substances. What a plus!
How to make Red Braised Pork Ribs perfectly at home?
Tip No.1 is to sear or pan fry the ribs first
Turn the heat to medium-high and heat the wok for 1 minute. Add a bit of cooking oil, such as canola oil using a homemade oil sprayer, minced ginger, chopped green onion along with ribs. Use a slotted turner to flip and turn the ribs and pan fry for 5 minutes. Pour in the pan frying sauce (naturally aged soy sauce, Shaoxing wine and Zhenjiang vinegar) 2 minutes into the process.
Tip No.2 is to red braise pork ribs at medium-high heat with lid covered for 10 minutes
After searing the pork ribs for 5 minutes at medium-high heat, and turn the heat to medium. Pour braising sauce into the wok in a circular motion, including star anise, bay leaves, clove powder, coriander seeds powder, sweet bean paste, light soy sauce and water, and cook for 10 minutes.
Tip No.3 is to braise at medium heat with lid covered for another 10 minutes
Following braising the pork ribs for 10 minutes at medium-high heat, fold the ribs into the surrounding braising juice using a slotted turner. Turn the heat to medium, add the carrot chunks, and cover the lid and braise for another 10 minutes.
Last but not least is to stir fry for 5 minutes to caramelize ribs and carrots
By the end of the 20 minutes braising, the liquid is almost disappearing in the wok. Remove the lid, fold and mix the ribs and carrots with the remaining juice using a flexible turner. This helps caramelize the pork ribs and carrots.