Easy Chinese Braised Spareribs with Prunes 酸梅排骨
Fall-off-the-bone. Sticky. Sweet. Savoury. Cooked in 30 minutes; it tastes like it took all day! There's something nostalgic and deeply satisfying about these Chinese Braised Spareribs with Prunes 酸梅排骨. Rich, tender, and full of umami, they transport you straight to a Cantonese grandmother's kitchen—even if you didn't grow up with one. Our modern home-cook-friendly recipe doesn't skimp on the depth of flavour.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 Lbs Spareribs, 1.5 inches cuts
- 8-10 California Prunes
- 50g Rock Sugar or Brown Sugar
- 1/4 C Shaoxing Wine
- 1/4 C Dark Soy Sauce
- 1/4 C Chinese Black Vinegar (Chinkiang Vinegar)
- 1/4 C Chicken Stock
- 2 Bay Leaves
- 2 Star Anise
- 2 Whole Cloves
- 1 Small piece of Cinnamon
- 1/4 C Fine Chopped Green Onions or Fresh Cilantro (for garnish)
- 3-4 Green Onions (white part)
- 2 Inch Fresh Ginger, sliced
- Drizzle of Vegetable Oil
Instructions
- 1
Bring a large pot of water to a boil. Add pork spareribs and blanch for 2–3 minutes to remove impurities. Drain and rinse parboiled ribs under cold water. This step ensures a cleaner, clearer braise.
- 2
Wash and pat dry wet aromatics, such as green scallions and fresh cilantro.
- 3
Trim the ends of the green scallions.
- 4
Divide white from green part.
- 5
Finely chop green onions for garnish. Set aside.
- 6
Cut the white part about 2 inches, resver for sauteing.
- 7
Slice fresh ginger and set aside.
- 8
Set Instant Pot to Sauté mode.
- 9
Add vegetable oil. Once oil is hot, fragrant green onions (white parts) and ginger slices. Simmer for 2-3 minutes.
- 10
Add parboiled spareribs.
- 11
Add in California Prunes, rock sugar, chicken stock and seasoning ingredients and spices. Mix well.
- 12
Close lid, set to meat mode and pressure cook for 12 minutes.
- 13
When it finishes cooking, release the pressure valve.
- 14
Turn the Instant Pot to Saute mode and allow the braising liquid to reduce to the desired consistency. Think sweet and sticky!
- 15
Spoon to a serving plate.
- 16
Garnish with finely chopped green onions or cilantro.