Delicious Pork Ribs: Tender, Fragrant, and Irresistible!

There are many different dishes that you can make from pork ribs. Your meal will become much more enticing with these delicious rib creations.


Pork Spare Ribs with Quail Eggs


– Pork spare ribs: 500g

– Scallions: 10g

– Garlic: 2 cloves

– Star anise: 1 piece

– Cooking wine: 1 tablespoon

– Oyster sauce: 1 tablespoon

– Quail eggs: 20 eggs

– Ginger: 5 slices

– Cinnamon: 1 piece

– Bay leaves: 2 leaves

– Soy sauce: 1 tablespoon

– Salt, cooking oil as needed.


– Rinse scallions, slice ginger, and mince garlic.

– Bring a pot of water to boil, add the chopped spare ribs, 3 slices of ginger, cooking wine, and boil for about 3 minutes, then remove and drain.

– Heat a suitable amount of cooking oil in a pan, add brown sugar and stir until it turns into dark brown color, then add the spare ribs and stir-fry until the sugar evenly coats the ribs. Add scallions, ginger, garlic, star anise, cinnamon, and bay leaves and stir-fry until fragrant. Then add soy sauce and oyster sauce, stir until the ribs turn into a beautiful dark red color.

– Add enough water to cover the ribs, bring to a boil, then reduce heat and simmer for about 40 minutes.

– Meanwhile, boil the quail eggs and peel the shells.

– When the ribs are tender, add the quail eggs and continue to simmer for another 10 minutes. Season with salt to taste, stir well, cook for a bit more and then turn off the heat.

Pork Spare Ribs with Quail Eggs are fragrant, flavorful, with the aroma of cinnamon, and the eggs are deliciously tender.

Pork Ribs with Tamarind Sauce


– Young pork ribs: 500g

– Tamarind paste: 5ml

– Dried shallots, dried garlic: 1 each

– Cherry tomatoes: 2 fruits

– Seasonings: sugar, pepper, soup powder, turmeric powder


– Rinse the ribs and marinate with seasonings, pepper for about 15 minutes to let the ribs absorb.

– Dice the dried shallots and dried garlic, then sauté them with fragrant cooking oil.

– Remove the onion and garlic, strain the fried oil. Then use this oil to fry the ribs. The ribs should be fried golden on both sides, then remove and set aside to drain the fat. This way, the ribs will have the aroma of fried onion and garlic without being burnt or bitter.

– Use another pan, add 1 tablespoon of cooking oil, then add cherry tomatoes and simmer until soft.

– Add tamarind paste, season with some more seasonings, sugar to taste, then continue to add the ribs and simmer until the sauce thickens.

Ribs and Corn Soup


– Young pork ribs: 300g

– Corn: 1 large ear

– Ginger: 2 stalks

– Seasonings, scallions


– Chop the ribs into small pieces, rinse clean, blanch in boiling water for about 3 minutes, then pour out and rinse again until thoroughly clean and drain.

– Heat a pan, add cooking oil, fry the ribs quickly.

– Next, pour 3 small bowls of cold water into a pot, turn on high heat.

– Place the ribs into the pot, bring to a boil.

– Skim off the foam, add the chopped corn, bruised ginger, simmer for about 2 hours. Then season to taste, turn off the heat, scoop into a bowl, sprinkle scallions on top, and serve as a hot soup with rice.

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