Chili-Ginger Braised Ribs
Ingredients
13 ingredients | 105 minutes | 6 servings
- 2 racks pork spareribs, membranes removed
- 3 Tbsp. canola oil, divided
- 6 green onions, sliced, white and green parts separated
- 4 garlic cloves, crushed
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- ¼ cup apricot jam
- ¼ cup rice vinegar
- ¼ cup less-sodium soy sauce
- 3 Tbsp. oyster sauce
- 2 Tbsp. ground ginger
- 2 Tbsp. crushed red chili pepper
- ½ cup low-sodium chicken stock
Directions
- Preheat oven to broil on high. Line a sheet pan with foil and coat with cooking spray.
- Rinse pork under cold water and pat dry with paper towels. Separate into individual ribs, then rub all over with 2 tablespoons oil. Season with salt and black pepper, if desired. Arrange in a single layer on prepared sheet pan.
- Broil ribs until lightly browned, rotating pan and turning ribs over halfway through, 7 minutes. Remove from oven and set aside.
- Preheat oven to 325 degrees. In an ovenproof pot, heat remaining oil on a stovetop over medium-low. Add white parts of green onion; cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic and bell peppers; cook until fragrant, about 1 minute.
- Reduce heat to low. Stir in remaining ingredients and bring to a simmer. Add broiled ribs and gently stir to coat. Remove from heat and cover with heavy-duty foil; bake 30 minutes.
- Remove pot from oven. Using tongs, shift submerged ribs to top and gently push top ribs to bottom. Replace foil and return to oven. Continue baking until pork is fork-tender but not falling off the bones, 30–40 minutes. Transfer ribs and bell peppers to a bowl and tent with foil.
- Return pot to stovetop and simmer over medium heat, skimming off fat as needed, until liquid is thickened, about 10 minutes. Remove from heat and return ribs to pot; gently toss to coat. Serve immediately topped with green parts of green onion and bell peppers.