Mom's Best Braised Pork Ribs

Ingredients

• 1 slab (1.8 kg / 4 lbs) pork ribs , halved crosswise and cut into one-bone sections 
• 2 " (5 cm) ginger , sliced
• 20 g (1 oz) onion , halved lengthwise
• 1 whole nutmeg (or 1 teaspoon nutmeg powder)
• 2 star anise pods
• 5 cloves
• 1/4 cup Shaoxing wine (or dry sherry)
• 3 tablespoons light soy sauce (or soy sauce)
• 1 tablespoon dark soy sauce (or soy sauce)
• 2 tablespoons granulated sugar
• 2 teaspoons salt
• 2 pieces red fermented bean curd (Optional)
• 2 tablespoons cornstarch

Vegetables (Optional)

• 2 red potatoes , chopped (or waxy potatoes)
• 3 carrots , chopped
• 1/2 lb (230 g) green beans

Instructions

• Add pork ribs to a large pot and add cold water to cover. Bring to a boil over medium high heat, then turn to medium heat. Boil for 5 minutes while skimming the foam off the top with a spoon.

• Add the ginger, green onion, nutmeg, star anise, cloves, and cooking wine. Turn to low heat. Cover and simmer for 40 minutes. Stir occasionally.

• Add light soy sauce, dark soy sauce, sugar, and salt. Add the red fermented bean curd into a small bowl and add a few spoonfuls of hot broth from the pot. Smash with the back of a spoon until the bean curd dissolves. Pour back into the pot. Simmer uncovered for another 40 to 50 minutes, until pork turns tender but is not quite falling of the bone.

• (Optional) Add the vegetables. Continue simmering for 15 minutes, until the vegetables turn tender.

• Add cornstarch and 1/3 cup water into a small bowl. Whisk well until the cornstarch dissolves completely. Slowly add half of the slurry into the pot. Stir to mix well. Add more slurry and stir if you want to thicken the sauce more. Note, you might not need to add all the cornstarch slurry. (*Footnote 2)

• Serve pork ribs with steamed white rice or noodles. Enjoy!

• Store the pork ribs in an airtight container in the fridge for up to 1 week, or in the freezer for up to 1 month.

媽媽味紅燒排骨

配料

1塊（1.8公斤/ 4磅）的豬肋骨，橫切成兩半，切成一個骨頭的部分
2英寸（5厘米）生薑，切成薄片
洋蔥20克（1盎司），長度減半
1整個肉荳蔻（或1茶匙肉荳蔻粉）
2個八角豆莢
5瓣
1/4杯紹興酒（或乾雪利酒）
3湯匙淡醬油（或醬油）
1湯匙黑醬油（或醬油）
2湯匙砂糖
2茶匙鹽
2片紅色發酵豆腐（可選）
2湯匙玉米澱粉
蔬菜（可選）

2個切碎的紅土豆（或糯土豆）
3根切碎的胡蘿蔔
1/2磅（230克）青豆
使用說明

將排骨加入大鍋中，加冷水蓋住。用中火煮沸，然後轉中火。煮沸5分鐘，同時用勺子從頂部撇去泡沫。

加入生薑，蔥，肉荳蔻，八角茴香，丁香和料酒。轉低火。蓋上鍋並小火煮40分鐘。偶爾攪拌。

加入淡醬油，深色醬油，糖和鹽。將紅色的豆腐乳放入一個小碗中，然後從鍋中加入幾勺熱湯。用湯匙的背麵粉碎，直到豆腐溶解。倒回鍋中。再慢燉40至50分鐘，直到豬肉變軟，但骨頭還沒有完全掉下。

（可選）添加蔬菜。繼續煮15分鐘，直到蔬菜變軟。

將玉米澱粉和1/3杯水加到一個小碗中。充分攪拌直至玉米澱粉完全溶解。慢慢將一半的泥漿加入鍋中。攪拌均勻。如果您想使醬更多地增稠，請添加更多的漿料並攪拌。注意，您可能不需要添加所有玉米澱粉漿料。 （*腳註2）

將排骨和蒸的白米飯或麵條一起食用。請享用！

將排骨放在密閉容器中，在冰箱中存放1週，或在冰箱中存放1個月。