Sauce-infused, incredibly satisfying big bone to gnaw on.

The moment these braised pork ribs are placed on the table, the aroma is absolutely divine, far surpassing those restaurants that claim to have "secret family recipes"! The bones are stewed until tender and flavorful, the meat practically falling off the bone. Each bite is a delightful experience, the savory sauce layering and unfolding in your mouth, leaving even the bits of flavor lingering between the bones. The glossy reddish-brown sauce is incredibly tempting, each piece coated in a rich, flavorful broth. One bite, and the aroma of meat mingles with the fragrance of spices—pure bliss! Eating a piece like this outside would easily break the bank, leaving you no room to indulge. But making it at home, for the same price, you can buy several pounds of bones, stew a full pot, and enjoy it to your heart's content. You can even use the leftover broth to stew noodles and cabbage—the value is unbeatable. This down-to-earth delicacy is universally praised; you'll crave it after just one bite, making even the restaurant's "secret recipes" pale in comparison!

Ingredients

2500g large bones (I highly recommend using pork neck bones, followed by spare bones. Neither type of bone is dry or greasy.)
6 slices of ginger (Blanch 3 slices of meat, boil 3 slices of bone.)
2 tablespoons cooking wine
1 cardamom pod (Remove seeds, otherwise it will taste bitter.)
1-2 star anise
5g Angelica dahurica (The Soul of Stewed Meat)
5 grams of cinnamon
2 bay leaves
5 grams of Sichuan peppercorn shells (enhance aroma)
about 10 red pepper shells (Use when blanching; knotted scallions can be used as a substitute.)
100g soybean paste
20g soy sauce
10g dark soy sauce
10g rock sugar
20g seafood sauce

Steps

Bone pretreatment: First, chop the bones into large pieces and soak them in clean water for at least 2 hours, changing the water several times to remove the blood and any unpleasant smell. I recommend using pork neck bones or pork rib bones (I used spare ribs). The meat from these two parts is not dry or greasy, and it's absolutely delicious to gnaw on.
Blanching to remove fishy smell: Put the pot in cold water, add cooking wine, Sichuan peppercorns (you can replace them with scallions if you don't like Sichuan peppercorns), and ginger. Bring to a boil over high heat and then boil for 5 minutes. Take it out and rinse it with hot water to remove the scum. Set aside.
Spice preparation: Slice the cardamom (remember to remove the seeds, otherwise it will be bitter), bay leaves, cinnamon, star anise, Sichuan peppercorn shells, angelica root, and ginger into slices, and cut the scallions into sections and wash them clean.
Sauce preparation: Mix 100g soybean paste, 20g light soy sauce, 10g dark soy sauce, and 20g seafood sauce to make a sauce paste. This is what gives our sauce its savory flavor.
Stir-fry bones: Pour oil into a pot, add the drained bones, stir-fry over high heat for a while to bring out the aroma of the meat.
Caramelizing sugar: Then push the bones to one side, add white rock sugar and caramelize it until it turns amber. Don't burn it. Then stir-fry it together with the bones.
Stir-fry the spices: Add the prepared peppercorn shells, seeded cardamom, star anise, bay leaves, angelica root, ginger, and scallions, and stir-fry until fragrant.
Sauce Stir-fry: Next, pour in the sauce mixture and continue stir-frying until each bone is evenly coated with the sauce. It looks incredibly tempting.
Stewing and reducing the sauce: Pour in boiling water, just enough to cover the bones. If using a regular pot, cook for 90-100 minutes; if using a pressure cooker, pressure cook for 10 minutes first, then release the pressure and pressure cook for another 10 minutes (don't overcook, otherwise the meat will fall off the bone and won't be satisfying to eat). After the pressure is released naturally, turn up the heat to reduce the sauce for 5-10 minutes.
Sprinkle with chopped green onions: This rich and flavorful braised pork ribs dish is now ready! Dig in and you'll definitely want another pot after you've finished sucking on the bones!
Don't waste the broth from braised pork bones! A simple stew of glass noodles and cabbage will smell so good the neighbors will come knocking! After removing the bones, don't throw away the rich, flavorful broth! Add soaked glass noodles and chopped cabbage to the pot, bring to a boil over high heat, then reduce to a simmer and cook for about 10 minutes. This allows the glass noodles to absorb the savory sauce and the cabbage to become soft and flavorful. This simple stew is delicious, filling, and easy to make. Don't let this delicious broth go to waste!
Although there's already a recipe for braised pork ribs on the platform, I hesitated about sharing another one. But every recipe has its own unique flavor formula, like this one in my family, which is frequently requested as a late-night snack. I'm writing it down this time not only so I can quickly recreate it when I want to eat it in the future, but also so I can share this delicious, savory, and bone-smooth dish with more food lovers—good flavors deserve to be known by more people, and are also worth savoring anytime.