Pork ribs have always been a popular dish in food cultures around the world. Whether it is sweet and sour pork ribs and braised pork ribs in the East, or grilled pork ribs and smoked pork ribs in the West, this ingredient has won the love of food lovers around the world with its unique taste and rich nutritional value. Pork ribs are not only delicious, but also rich in protein and a variety of trace elements, which is an indispensable delicacy on the table of many families.

However, there are some common misconceptions in the process of stewing ribs. The two most prevalent methods are blanching and stewing. Blanching, in which the ribs are first boiled in boiling water to remove blood and impurities, is believed to make the soup clearer. However, this process can cause the ribs to lose some of their nutrients and flavor. On the other hand, although direct stewing can better retain the original flavor of the pork ribs, it may not effectively remove the impurities on the surface of the pork ribs, resulting in a cloudy soup. Both methods have their pros and cons, but neither of them fully realizes the culinary potential of the ribs.

In the quest for the perfect taste of stewed pork ribs, many cooking enthusiasts may fall into some common pitfalls. Understanding these myths is essential to master the proper cooking method for ribs.

The problem of blanching

Blanching is a common step in many home cooking, especially when stewing ribs. This process involves boiling the ribs in boiling water for a short period of time, with the goal of removing blood and impurities and making the soup appear clearer. However, this process also has its drawbacks. First, rapid boiling at high temperatures may cause some of the water-soluble nutrients in the ribs, such as B vitamins and minerals, to be lost to the water, reducing the nutritional value of the ribs. Secondly, this treatment may cause the ribs to lose some of their natural flavor, affecting the final taste.

The drawbacks of direct burning

Another common practice is to simmer the ribs directly in the pot. The advantage of this method is that it can better retain the original flavor and nutrition of the ribs. However, direct stewing also has its problems. First of all, if the ribs are not cleaned thoroughly, then impurities and blood on the surface will be mixed into the soup during the simmering process, causing the soup to become cloudy, affecting the appearance and taste. Secondly, direct simmering tends to take longer to ensure that the ribs are fully cooked, which can lead to overcooked ribs and lose their tender texture.

After understanding these common pitfalls about stewed pork ribs, we can better grasp the skills of stewed pork ribs and avoid these problems. Next, I'll introduce a method of stewing pork ribs that combines traditional wisdom and modern cooking techniques to overcome these common problems and allow you to stew ribs that are both nutritious and delicious.

The correct steps to stew pork ribs

Main ingredients: fresh pork ribs, ginger, garlic, spices (e.g. star anise, cinnamon)

Specific practices:

Prepare the ribs: Pick a fresh portion of the ribs, place them on a cutting board, and cut them into appropriately sized pieces along the bones. Place the chopped ribs on a plate and set aside.

Cut the ingredients: Prepare some garlic and crush it; Take a small piece of ginger and cut it into slices. Prepare an appropriate amount of spices such as star anise and cinnamon. Once all the ingredients are cut, set aside.

Preliminary treatment of pork ribs: Soak the cut ribs in clean water for about 30 minutes to remove excess blood. Then rinse with cold water and set aside.

Stewed pork ribs: Heat the oil, add ginger slices and minced garlic when the oil is hot, and stir-fry quickly to bring out the fragrance. Add the ribs and stir-fry until the surface changes color. Then add spices such as star anise and cinnamon and continue to stir-fry a few times.

Seasoning and simmering: Pour in an appropriate amount of water, the amount of water should be enough to cover the ribs. Add an appropriate amount of light soy sauce, dark soy sauce and salt to taste. Cover the pot and simmer over medium-low heat until the pork ribs are tender and the soup is rich, about 5 to 0.0 hours.

Remove the juice and remove from the pot: When the ribs are simmered until they are nearly cooked, open the lid and turn up the heat to make the soup slightly tighter and make the ribs more flavorful. Finally, sprinkle with chopped green onions or coriander to add flavor, and the stewed ribs are ready to serve.

This is how a delicious stewed pork rib is complete, with tender meat and rich soup. This cooking method preserves the nutrients of the ribs while enhancing their flavor. If you like it, you may want to try this method and remember to share your cooking tips!

Through the above cooking steps, we explored a better way to stew pork ribs, which not only avoids the drawbacks of traditional blanching and direct stewing, but also fully exploits the delicious potential of pork ribs. The biggest advantage of this method of stewing pork ribs is that it better retains the nutrients of the ribs, while ensuring that the meat is tender and the soup is rich for a richer taste experience.

Whether it's a family dinner or a daily cook, this delicious rib dish will add a highlight to your table. In addition, you can make appropriate adjustments according to your personal taste, such as changing the type of spices or adjusting the simmering time, to make the dish more in line with your and your family's preferences.

Proofread by Zhuang Wu