Chinese Pork Rib Stew with Carrots and Onions

Name: Chinese Pork Rib Stew with Carrots and Onions
Prep time: 15 min
Cook time: 110 min
Total time: 125 min
Ingredients: 900 grams pork spare ribs (900克排骨); 2 medium carrots, cut into large chunks (2根中等大小胡萝卜，切块); 2 large yellow onions, cut into large chunks (2个大洋葱，切块); 2 cm ginger, about 10 grams (2厘米姜，约10克); 8 cloves garlic (8瓣蒜头); 1 star anise, rinsed (1颗八角，洗净); 2 tablespoons cooking oil (2汤匙食用油); 2 tablespoons light soy sauce (2汤匙生抽); 1-2 teaspoons dark soy sauce (1-2茶匙老抽); 2 tablespoons Shaoxing wine (2汤匙绍兴酒); 700 ml water, enough to cover the ribs (700毫升水，盖过排骨即可); 1 teaspoon salt (1茶匙盐); 2 teaspoons cornstarch (2茶匙玉米淀粉); Coriander, for garnish (香菜，装饰用)

Jump to Recipe Jump to Video Print Recipe

This Chinese pork rib stew is savoury and slightly sweet, with pork ribs that turn soft enough to fall off the bone. It’s a simple dish I make often on busy days, with a short list of ingredients and very little seasoning. The sweetness comes from the onions and carrots, and I used spare ribs because they have more connective tissue and fat, so they turn soft and tender after the long simmer.

Watch How to Make Chinese Pork Rib Stew

Equipment

A medium pot with a lid. I use a stainless steel pot, and it needs to be big enough for the ribs to sit under the water while they simmer.

Ingredients for Chinese Pork Rib Stew

Serves 4

900 grams pork spare ribs (900克排骨)
2 medium carrots, cut into large chunks (2根中等大小胡萝卜，切块)
2 large yellow onions, cut into large chunks (2个大洋葱，切块)
2 cm ginger, about 10 grams (2厘米姜，约10克)
8 cloves garlic (8瓣蒜头)
1 star anise, rinsed (1颗八角，洗净)
2 tablespoons cooking oil (2汤匙食用油)
2 tablespoons light soy sauce (2汤匙生抽) (buy from Shopee, Lazada and Amazon)
1-2 teaspoons dark soy sauce (1-2茶匙老抽) (buy from Shopee, Lazada and Amazon)
2 tablespoons Shaoxing wine (2汤匙绍兴酒)
700 ml water, enough to cover the ribs (700毫升水，盖过排骨即可)

Pork Ribs Marinade (排骨腌料)

1 teaspoon salt (1茶匙盐)
2 teaspoons cornstarch (2茶匙玉米淀粉)

Garnish (装饰)

Coriander, for garnish (香菜，装饰用)

Close-up of tender pork ribs, carrots and onions in a dark soy sauce stew

How to Make Chinese Pork Rib Stew

Step 1 — Rinse the Pork Ribs

Rinse the pork ribs under running water and keep rinsing until the water runs clear. This removes the blood and some of the bone bits.

Step 2 — Marinate the Pork Ribs

Marinate the pork ribs with the salt and cornstarch, and mix until well combined. Set aside for 15 minutes.

Tip: The cornstarch keeps the surface of the meat tender.

Step 3 — Prep the Other Ingredients

While the ribs marinate, remove the head of the carrots and cut them into large chunks. Cut the onions in half, then into large chunks. Lightly bruise the ginger to release the aroma. Smack the garlic with the flat of a knife and remove the skin.

Step 4 — Toast the Garlic

Heat up the pot, then add the garlic. You don’t need any oil yet. Toast the garlic until it’s fragrant and light golden brown, then add the oil and sauté on medium heat until fragrant.

Toasting garlic cloves in a dry stainless steel pot for Chinese pork rib stew

Step 5 — Add the Vegetables, Ribs and Soy Sauce

Add the star anise, onions and carrots, and toss a few times. Add the pork ribs, then the light soy sauce and dark soy sauce. Toss on medium-high heat until everything is mixed evenly and the ribs are coated in the sauce.

Step 6 — Simmer

Pour in the water, just enough to cover the ribs. Add the Shaoxing wine and ginger, and bring to a boil. Cover and simmer on low heat for 1.5 hours, or until the ribs turn soft and tender.

Step 7 — Thicken the Sauce

Open the lid and let it cook uncovered on low heat for another 15 minutes or so to thicken the sauce. If you want it thicker, stir in a little cornstarch mixed with water. Garnish with coriander and serve warm.

Chinese pork rib stew with the meat falling off the bone

Tips for the Best Chinese Pork Rib Stew

Use spare ribs. They have more connective tissue and fat than leaner cuts, so they turn soft and tender after the long simmer.
Rinse until the water runs clear. It removes the blood and bone bits, so the sauce stays clean.
Toast the garlic without oil first. Let it turn light golden brown in the dry pot before the oil goes in. It gives the stew a really nice aroma.
Only just cover the ribs with water. Too much water and the sauce ends up thin and bland.
Finish with the lid off. The last 15 minutes uncovered thickens the sauce. Add a little cornstarch mixed with water if you want it thicker still.

What to Serve with Chinese Pork Rib Stew

Serve it with steamed rice to soak up the sauce, and add a simple vegetable dish on the side. Cabbage and Egg Stir-Fry or French Beans with Egg Stir Fry both go well with it. If you’d like another pork stew, try my Pork Stew Recipe.

Frequently Asked Questions

What cut of pork ribs is best for stew?

Spare ribs. They have more connective tissue and fat, so they turn soft and tender after a long simmer.

How long do pork ribs take to become tender?

About 1.5 hours, covered, on low heat. They’re ready when the meat comes away from the bone easily.

How do I thicken the sauce?

Cook it uncovered for the last 15 minutes or so. If you want it thicker, stir in a little cornstarch mixed with water.

Can I add potatoes to this pork rib stew?

Yes. Cut them into large chunks and add them with the carrots. They’ll soften a lot over the long simmer and help thicken the sauce.

How do I store leftovers?

Keep them in an airtight container in the fridge for up to 3 days. Reheat until hot all the way through.

Tried this recipe? Leave a comment below and let me know how it turned out! Don’t forget to tag @ruyiasianrecipes if you share it on social media.

You Might Also Like:

Chinese Pork Rib Stew with Carrots and Onions

Prep Time15

Cook Time1 50

Marinating Time15

Total Time2 5

Servings: 4 servings