Chinese Braised Pork Spareribs with Potatoes
Submitted by ninafs2
Chinese-style pork spareribs braised with potatoes, onions, sherry, oyster sauce, and soy. A one-skillet weeknight dinner where ribs turn tender and potatoes soak up all that savory-sweet glaze.
YIELD
2 servingsPREP
10 minCOOK
40 minREADY
1 hrsThis is home-style Chinese cooking at its best: a one-pan braise where pork spareribs, cubed potatoes, and onions all simmer together in a savory-sweet sauce of oyster sauce, soy, and a splash of sherry. The potatoes do double duty. They round out the meal and soak up all that rib-flavored braising liquid, turning into something almost gravy-coated.
Browning the ribs first is what builds the deep flavor base. Don’t skip it and don’t rush it. Those caramelized edges carry through the entire braise.
Oyster sauce is the hidden weapon. It adds body, umami depth, and subtle sweetness that no single seasoning could replicate. Bottled oyster sauce from an Asian grocery gives a better result than supermarket brands.
A 20 to 30 minute simmer is enough to turn the ribs tender and cook the potatoes through. Longer low-and-slow braising (up to an hour) gives deeper flavor and fall-off-the-bone meat.
Kitchen Tips
- Cut spareribs into individual 1 to 2 inch pieces before cooking for faster, more even braising.
- Use waxy potatoes (Yukon Gold or red) that hold their shape. Russets turn to mush in a long simmer.
- Skim fat from the surface before serving. Pork ribs release a lot, and skimming concentrates the sauce flavor.
- Serve over steamed jasmine rice to catch all the sauce.
Variations
- Add a star anise, cinnamon stick, or piece of orange peel to the braise for Chinese red-cooked style.
- Swap sherry for shaoxing rice wine for a more authentic Chinese flavor.
- Add sliced fresh ginger and whole garlic cloves at the browning stage for more aromatic depth.
Ingredients
Directions
- Prep the ingredients first. Portion ribs into individual pieces instead of a slab to allow the flavor to penetrate from all sides. Peel the potatoes and cut into uniform chunks so they cook evenly. Thinly slice the onion.
- Heat the oil in a large skillet or wok over medium-high heat. Add the pork spareribs in a single layer (brown in batches if your pan is small to avoid steaming). Lightly brown on all sides, about 4–6 minutes total. This step builds rich flavor.
- Add the sliced onion and Shaoxing wine. Cook, stirring often, for 5–8 minutes until the onion softens and becomes translucent.
- Stir in the oyster (or hoisin) sauce, soy sauce, and sugar. Mix well until the ribs are evenly coated. Reduce heat to low (gentle simmer). Cover tightly and simmer 20–30 minutes, stirring once or twice. If the sauce thickens too much, reduces quickly, or starts to stick/scorch (this depends on your lid fit and exact heat), add 1–2 tablespoons of water and stir.
- Add the potato chunks and gently stir to coat. Cover again and simmer another 15–25 minutes, until the potatoes are fork-tender and the pork is cooked through and tender. Total simmering time is usually 40–55 minutes depending on rib thickness and potato size.
- Optional finish: Uncover for the last 3–5 minutes to let the sauce reduce into a nice glossy glaze, stirring occasionally. Taste and adjust with a tiny pinch more sugar or dash of soy if desired for balance. Remove from heat and rest 2–3 minutes. Serve hot with steamed rice and a simple green vegetable.
Optional Variations
- More aromatic (highly recommended upgrade): Add 2–3 smashed garlic cloves and a few thin slices of fresh ginger, a star anise, and/or cinnamon sitck when you add the onion in step 3. This is common in traditional Chinese braises and adds wonderful depth without changing the spirit of the recipe.
- Spicy kick: Toss in 1–2 dried red chilies or ½–1 tsp chili garlic sauce with the sauces in step 4.
- Extra vegetables: Add carrot chunks or daikon radish along with the potatoes.
- Pressure cooker / Instant Pot (faster tender ribs): Brown as directed using Sauté mode. Add sauces + about ⅓ cup water, place potatoes on top. Seal and cook on High Pressure 15–20 minutes with 10-minute natural release. Thicken sauce on Sauté if desired.
- Slow cooker: After browning and coating with sauce, transfer to a slow cooker with ¼–⅓ cup water. Cook on Low 6–8 hours or High 3–4 hours. Potatoes can go in at the start (they’ll be very soft) or added halfway. Sweeter “red-braised” style: Increase sugar to 1–2 tsp and add 1 tsp dark soy sauce for deeper color and caramel notes (closer to classic hong shao spareribs).
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