Tender, fall-off-the-bone baby back ribs are the star of this comforting and flavorful dish. Braised to perfection in a rich, savory sauce, these ribs are incredibly juicy and packed with depth of flavor. The tangy crunch of homemade pickled cabbage provides a delightful counterpoint to the richness of the ribs, creating a truly balanced and satisfying meal. This recipe is surprisingly easy to execute, even for beginner cooks, resulting in a restaurant-quality meal you can enjoy at home.
The combination of sweet, savory, and tangy elements makes this Braised Baby Ribs with Pickled Cabbage a winner for family dinners, potlucks, or any occasion where you want to impress. Forget takeout – this recipe delivers big on flavor and convenience. To learn how to create this delicious masterpiece, let's dive into the step-by-step instructions below.
Tools Needed
- Pot
- Knife
- Cutting board
Ingredients
- Baby ribs: 400g
- Pickled cabbage: 800g
- Shallots: 3
- Garlic: 3 cloves
- Chili peppers: 4
- Green onions: 30g
- Seasoning powder: 1 teaspoon
- MSG: 1/2 teaspoon
- Sugar: 1/2 teaspoon + 1 tablespoon + 1/2 tablespoon
- Fish sauce: 1 teaspoon + 1 tablespoon
- Ground pepper: a little
- Caramel water: 1 tablespoon
- Cooking oil
- Water: 400ml
- Chili sauce: 1 tablespoon
- Salt: 1/3 tablespoon
Step-by-Step Instructions
Step 1. Prepare Ingredients and Marinate Ribs
- Cut baby ribs into bite-sized pieces, wash, and drain.
- Wash pickled cabbage thoroughly 3-4 times, squeezing out excess water each time.
- Mince shallots, garlic, and chili peppers. Chop green onions into 3cm pieces.
- Blanch the ribs in boiling water to remove odor.
- Marinate ribs with seasoning powder, MSG, sugar, fish sauce, pepper, and caramel water for 20 minutes.
Step 2. Sauté and Braise the Ribs
- Heat cooking oil in a pot, sauté minced garlic and shallots until fragrant.
- Add marinated ribs and stir-fry until firm and fragrant.
- Add 400ml of water, stir well, and add pickled cabbage.
- Braise until the cabbage is tender and the sauce has thickened.
Step 3. Season and Finish
- Add sugar, salt, chili sauce, and more caramel water for color and flavor. Adjust seasoning to taste.
- Add chili peppers and braise for another 10 minutes.
- Garnish with green onions.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- If using large pickled cabbage, cut into smaller pieces.
- Adjust the amount of sugar and fish sauce according to the sourness of the cabbage.
Nutrition
- N/A
FAQs
1. Can I use other cuts of ribs?
While baby back ribs are ideal for their tenderness, you can use St. Louis-style ribs. Just increase the braising time slightly until they are fork-tender.
2. How far in advance can I make the pickled cabbage?
The pickled cabbage is best made a day or two ahead to allow the flavors to meld. It will keep in the refrigerator for up to a week.
This Braised Baby Ribs with Pickled Cabbage recipe is a guaranteed crowd-pleaser, offering a delicious balance of flavors and textures in every bite. The ease of preparation belies the impressive results, making it perfect for busy weeknights or special occasions. Enjoy the tender ribs and vibrant cabbage – your family will thank you!