Chinese-Style Slow-Cooked Ribs
This is a really easy dish that takes some time. But once you get it started (which will take just five minutes or so), you can all but ignore it during the cooking, just checking every now and then to turn the ribs and make sure the liquid doesn’t dry out. To make this into a whole-meal stew, use two cups of water and add some peeled and chunked carrots or turnips, whole pearl onions or shallots, or all of these. Some shredded cabbage added during the last half hour or so of cooking is also good.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Combine the meat, 1/4 cup soy sauce, the anise, chile, ginger, garlic, and sugar with 1/2 cup of water in a skillet just broad enough to hold the meat.
Step 2
Bring to a boil, then turn the heat to low, cover, and simmer for 2 hours or so, turning the meat occasionally and adding water 1/2 cup at a time if and when the pan dries out. The meat is done when it is tender and nearly falling from the bone.
