Classic Braised Pork Ribs (Gao Sheng Pai Gu) 高昇排骨
This classic braised pork rib dish features a traditional 1-2-3-4-5 sauce ratio that creates a perfectly balanced sweet, tangy, and sticky glaze. The rising numbers symbolise step-by-step success and prosperity, making it especially meaningful for Lunar New Year celebrations. It’s rich in flavour, beautifully glossy, and surprisingly easy to make at home.
Ingredients
- 700-800 g pork ribs
- 5 cloves garlic, smashed
- A small handful of sliced ginger
- Vegetable oil for cooking
- Sesame seeds or spring onion for garnish
FOR THE SAUCE *Ratio 1:2:3:4:5 - You can adjust the sugar and vinegar proportions to make the dish sweeter or more sour, according to your preference.
- 2 tbsp cooking wine
- 4 tbsp sugar
- 6 tbsp black vinegar or balsamic vinegar
- 8 tbsp soy sauce
- 10 tbsp water
Instructions
- Prepare and Sear the Ribs : Pat the pork ribs dry with paper towels. Heat a small amount of oil in a pan over medium heat. Add the ribs in a single layer and sear until lightly browned on all sides for flavour, but not fully cooked. Avoid moving them too much to allow proper browning. Remove the ribs and set aside.
- Sauté Aromatics : Using the same pan, sauté the garlic and ginger over medium-low heat until fragrant.
- Simmer : Return the ribs to the pan. Pour in the prepared sauce and bring to a boil over high heat. Once boiling, reduce to low heat, cover with a lid, and simmer for 30 minutes. Check occasionally to ensure the sauce does not reduce too much; add a little water if necessary.
- Reduce the Sauce : Remove the lid and increase the heat to high. Cook until the sauce thickens (about 10-15 minutes) and evenly coats the ribs, stirring occasionally to prevent burning.
- Garnish and Serve: Garnish with toasted sesame seeds or chopped spring onions before serving.
Video
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