dried pork ribs

Dry-Pot Ribs: A Culinary Guide

Dry-pot ribs, a beloved Sichuan-inspired dish, offer a spicy, aromatic, and tender experience. Here’s a concise guide to mastering it.

Ingredients: 500g pork ribs (cut into pieces), 2 tbsp dried chili peppers, 1 tbsp Sichuan peppercorns, 3 garlic cloves, 1 ginger slice, 2 tbsp doubanjiang (broad bean paste), 1 tbsp soy sauce, 1 tbsp cooking wine, 1 tsp sugar, and vegetables like potatoes or bell peppers.

Steps:

1. Marinate the ribs: Rinse ribs, pat dry, and marinate with soy sauce, cooking wine, and sugar for 20 minutes.

2. St-fry: Heat oil in a wok, stir-fry dried chilies and Sichuan peppercorns until fragrant. Add garlic, ginger, and doubanjiang, stir-fry until oil turns red.

3. Cook ribs: Add marinated ribs, stir-fry until browned. Pour in 100ml water, cover, and simmer for 30 minutes until tender.

4. Add vegetables: Toss in potatoes or bell peppers, cook for 10 more minutes. Adjust seasoning with salt if needed.

5. Serve: Transfer to a preheated clay pot, garnish with cilantro, and serve hot.

Tips: For extra flavor, use charcoal-fired wok. Control spice levels by reducing dried chilies. Enjoy this fiery, umami-rich dish with rice!