Pork ribs are a delicious and nutritious dish that never gets old. They are a great source of protein, vitamins, and minerals. Their versatility in cooking means you can create a variety of mouth-watering dishes, such as salted ribs, five-spice grilled ribs, pineapple braised ribs, and sweet and sour stir-fried ribs. If you’re looking for something new to try, why not give this simple corn-braised rib recipe a go?
1. Ingredients for Corn-Braised Ribs
– Ribs: 350 grams
– Sweet corn: 1 ear
– Shiitake mushrooms: 6 pieces
– Carrot: 1 medium-sized
– Ginger: 2 small pieces
– Garlic: 5 cloves
– Cinnamon: 1 small piece
– Rock sugar: 6 cubes
– Star anise: 2 pieces
– Beer: 1 can
– Seasonings: 4 tablespoons soy sauce, 2 tablespoons cooking wine, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 2 tablespoons honey, 1 tablespoon tomato paste

Pork ribs are not just delicious but also versatile.
2. How to Make Corn-Braised Ribs
Step 1: Prepare the Ingredients
– Soak the ribs in water to remove any excess blood and to get rid of the distinctive smell. Then, drain the water.
– Peel and finely chop the garlic.
– Peel and finely chop or julienne the ginger.
– Peel and cut the carrot into small pieces.
– Soak the shiitake mushrooms in warm water until they soften, then rinse them.
– Shuck the corn and cut it into small pieces.
Step 2: Marinate the Ribs
– In a clean bowl, combine the ribs with the ginger and garlic.
– Add 2 tablespoons of soy sauce, 1 tablespoon of tomato paste, 2 tablespoons of cooking wine, 1 tablespoon of oyster sauce, 2 tablespoons of honey, and 1/2 tablespoon of ground pepper.
– Mix well with a spoon or chopsticks, then cover the bowl with plastic wrap and refrigerate for about 30 minutes to let the flavors infuse the meat.

Marinate the ribs and refrigerate for 30 minutes.
Step 3: Braise the Ribs with Corn
– Heat some oil in a pot over medium heat. Once hot, add the marinated ribs and fry until golden brown. Remove the ribs from the pot and set aside.
– In the same pot, sauté the chopped garlic until fragrant. Then, add the ribs back into the pot.
– Toss in the rock sugar, cinnamon, star anise, and soy sauce. Mix well.
– Add the shiitake mushrooms, carrots, and corn. Give it a good stir.
– Pour in the beer and bring it to a boil over high heat. Then, reduce the heat to low, cover the pot, and simmer until the ribs are tender.
– If there’s too much liquid in the pot, turn up the heat to reduce the sauce.
The final dish will be a visually appealing mix of colors: the orange from the carrots, the dark brown of the shiitake mushrooms, the yellow of the corn, and the reddish-brown of the ribs. The ribs will be tender, juicy, and full of flavor.

Corn-braised ribs go perfectly with hot rice.
3. Notes
– When buying ribs, opt for ones with smaller and flatter bones as they tend to have more meat.
– This corn-braised rib dish is best enjoyed with hot steamed rice.
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