Delicious and easy! Recommended stewed spare rib recipes and how to ar

Spare ribs are a typical example of bone-in meat, but many people may not know what part of the meat they are actually made from.

The "rib" in spare ribs refers to the rib bone. In other words, spare ribs are a set of ribs and the meat around them, and are often eaten with beef, pork, chicken, and even lamb.
Braised spare ribs can create a luxurious atmosphere when served at the dinner table, but many people think that it is difficult to prepare. However, if you follow a few tips, it is easy to make!

This time, we will introduce the key points to making stewed spare ribs, as well as an easy and delicious basic recipe and how to make variations on it.

Four tips for preparing delicious stewed spare ribs

If you're thinking, "When I think of stewing spare ribs, I can just simmer them in water and canned tomatoes..." then be careful! If you do that, the flavor and moisture of the spare ribs will dissolve into the broth, and the meat will become dry and mushy. First, we'll introduce the key points for preparing spare ribs and four tips for making them tender.

1. Cut the tendons

Spare ribs have tendons here and there that can get caught in your teeth when you eat them and cause the meat to shrink when you cook them. Before cooking the spare ribs, prepare them by stab-cutting the milky white membrane that connects the bones of the spare ribs and between the fat and lean meat in dozens of places with a knife to cut the tendons.

2. Seasoning

The larger the block of meat, the less flavor it will absorb if you just simmer it. Spare ribs are also relatively thick, so you should season them before cooking. Cutting the tendons will allow the flavor to penetrate more easily.

3. Bake the surface and then simmer

Just like when making curry or stew, first cook the surface of the meat until it is golden brown, then simmer. Searing the surface of the meat prevents the flavor from dissolving into the broth. Searing also brings out the aroma, adding depth to the dish, and keeps the dish from drying out even when simmered, resulting in a simmered dish that is full of flavor.

When grilling spare ribs, wipe off the fat that comes out with kitchen paper before stewing. Removing excess fat makes for a lighter, healthier stew.

4. Cook patiently and slowly

Do you know how to simmer meat to make it tender? It's by simmering it slowly over low heat. When meat is simmered over low heat for a long time, the fibers break down and the meat becomes tender. If you simmer it for about 1 to 2 hours, the meat will have a texture that falls apart in your mouth the moment you eat it.

Additionally, using a pressure cooker can tenderize meat in a short amount of time. This is because the pressure and heat forcefully break down the meat fibers in the pot. Using a pressure cooker is a good option when you're short on time, but heating under pressure can destroy cells that don't need to be broken, which can cause too much of the meat's flavor to dissolve into the broth. If you want to enjoy the delicious flavor of your meat, we recommend simmering it over low heat rather than using a pressure cooker!

First, learn the basics! Easy spare rib stew recipe

Let's actually make braised spare ribs by following the four points above! Here's a basic recipe for braised spare ribs that will result in tender ribs.

Spareribs braised in red wine (serves 3-4)

<Materials>: 400g spare ribs (7-8 pieces)
2 medium onions
7 tablespoons ketchup
1/2 teaspoon salt
A little black pepper
1 tablespoon olive oil
*Red wine 400cc
*Water 200cc
*2 bay leaves

<How to make>: 1. Cut the tendons and season the spare ribs. Place them on a cutting board and poke them several dozen times with a fork, then sprinkle with salt and black pepper and let them sit for about 30 minutes.; 2. Cut the onion in half lengthwise, place the cut side on a cutting board and slice it into 5mm thin slices along the grain.; 3. Add olive oil to a pot and heat over medium heat. Brown the surface of the spare ribs and wipe off the fat with paper towels.; 4. Add the onions to "3" and fry until they turn transparent, then add the ingredients marked "※" and bring to a boil over high heat.; 5. When scum appears, remove it with a ladle, reduce heat to low to medium, cover and simmer for 30 minutes to 1 hour.; 6. Insert your chopsticks into the spare ribs and once you can easily insert the chopsticks, add the ketchup and simmer for another 30 minutes. Serve with mashed potatoes or other side dishes.

This simple recipe for braised spare ribs can be easily adapted with seasonings!

If you follow the basics carefully, you can make a soft and delicious dish. In addition to the recipe above, you can enjoy a variety of stews by changing the seasoning ingredients. Here we will introduce three ways to vary the dish, so please try them out!

Spareribs simmered in marmalade (serves 3-4)

<Materials>: 400g spare ribs (7-8 pieces)
1 garlic clove
1/2 teaspoon salt
1 tablespoon olive oil
*130g marmalade
*Water 100cc
*50cc soy sauce
*Sake 50cc

<How to make>: 1. Cut the tendons and season the spare ribs. Place them on a cutting board, poke them in several places with a fork, sprinkle with salt and let them sit for about 30 minutes.; 2. Add olive oil to a pot, heat over medium heat, and brown the surface of the spare ribs until golden brown, then wipe off the fat with paper towels.; 3. Add the garlic and fry lightly, then add all the ingredients marked with "※" to the pot.; 4. Simmer over high heat, and when scum appears, remove it with a ladle. Reduce heat to low to medium, cover, and simmer for 30 minutes to 1 hour.; 5. Insert chopsticks into the spare ribs and when you can easily insert them, they are done.

Chinese-style stewed spare ribs

Replace the ingredients marked with "※" in the "Marmalade Stew" with 200cc of water, 1 teaspoon of Chinese granulated seasoning, 2 tablespoons of Shaoxing wine or cooking sake, 2 tablespoons of sugar, and 2 tablespoons of soy sauce, and add 1 grated piece of ginger along with the garlic.
Finally, thicken the sauce with water-dissolved potato starch (2 teaspoons of potato starch), and when serving it on a plate, it will look even better if you serve it with boiled bok choy and boiled eggs.

Spare rib pot-au-feu

Substitute 800cc of water, 2 cubes of consommé, and 1/2 teaspoon of salt for the ingredients marked with "※" in the "Marmalade Stew" recipe, and simmer your favorite vegetables cut into large pieces without adding garlic. Once reduced, add water to adjust the flavor. Garnish with parsley or basil to taste for a fragrant finish.

Simmered slowly for tender spare ribs!

Braised spare ribs may seem like a difficult dish to make, but I hope you've seen that it's not that hard as long as you give them enough time to simmer.

Braised spare ribs are a great dish to add color to your table for celebrations or special occasions. Why not keep some in your freezer and try making them at your leisure when you have time?

Products used in this recipe

Pork Back Ribs (Baby Back Ribs)
Lamb spare ribs from New Zealand
Meat Guy Original BBQ Sauce [Hot]
Pork shoulder loin (pork collar) block
Pork shank with skin