Savory, sweet, and braised to perfection, this healthier version of Chinese Braised Short Ribs (the Chinese food classic) will knock your socks off.

On that note, happy Chinese New Year! To celebrate this new year of the Dragon, I encourage you to embrace your innovative, brave, passionate, and self-assured side. Venture out from your default sodium laden Chinese food takeout and try something new and healthy. The flavorful and fulfilling homemade versions may amaze you.

I put a healthy spin on my mother’s famed Chinese braised short ribs and came up with the following recipe. Tasting just like the original, these ribs are finger licking good and are sure to become a family favorite.

The ribs take about 2 hours to cook, so get started early. It involves a simple dry-rub and then basting with the sauce. Serve alongside some Asian coleslaw (will post later this week) and be sure to grab a few napkins.

Enjoy!

 a white platter of Chinese short braised ribs topped with cilantro and sesame seeds

overhead view of rack of ribs on a sheet pan

seasoned rack of Chinese short ribs

overhead view of ingredients for Chinese braised short ribs glaze

a hand squeezing an orange into a pot on the stove

a hand brushing glaze onto a rack of Chinese braised short ribs

a rack of Chinese braised short ribs on tin foil

 a white platter of Chinese short braised ribs

 a white platter of Chinese short braised ribs topped with cilantro and sesame seeds

Chinese Braised Short Ribs

5 from 1 vote
By Cassy
Prep: 10 minutes
Cook: 2 hours 4 minutes
Total: 2 hours 14 minutes
Servings: 4 servings
I put a healthy spin on my mother’s famed Chinese braised short ribs and came up with the following recipe. Tasting just like the original, these ribs are finger licking good and are sure to become a family favorite.

Ingredients  

  • 1 rack pork ribs
  • 1/4 cup chopped cilantro
  • 1/4 cup fresh green onions
  • 1 tablespoon white sesame seeds

rub:

  • 3 tablespoons Chinese 5 spice Or you can make your own by blending together equal amounts of cloves, star anise, cinnamon, fennel seeds and white pepper.
  • 2 teaspoons sea salt
  • 2 teaspoons cracked black pepper

sauce:

  • 3/4 cup coconut aminos
  • 1/2 cup white rice vinegar
  • 2 tablespoons honey
  • 1 large orange juiced
  • 1/4 cup ketchup
  • 1 tablespoon almond butter
  • 1 tablespoon sesame oil
  • 4 cloves of garlic smashed
  • 1 ” cube of fresh ginger smashed
  • 1 Serrano pepper – cut in half and deseeded optional

Instructions 

  • Preheat oven to 300 degrees.
  • Line a large baking sheet with aluminum foil.
  • Pat the rack of ribs dry and sprinkle each side with the salt and pepper.
  • Cover the rack in the Chinese 5 spice powder until it is completely coated.
  • Place the ribs in the oven for 90 minutes.
  • After the ribs have been in the oven for about an hour, start on the sauce.
  • Combine all the sauce ingredients into a sauce pan together and simmer on low. Keep stirring to help the almond butter break up and the other ingredients melt together. Note: the garlic, ginger, and pepper are simply in the sauce to release flavor.
  • After the 90 minutes are up, paint the ribs with a generous coating of the sauce.
  • Place back in the oven (still at 300 degrees) for another 30 minutes.
  • At the end of this 30 minutes, take the ribs out and apply another generous coating of the sauce.
  • Set the oven to “broil.”
  • Once the oven is ready, place the ribs in for only 4 minutes. This will help the sauce form the famous candy-like coating on the ribs.
  • At the end of the 4 minutes, take the ribs out of the oven and cut each rib apart with a large knife.
  • Pull the garlic pieces, ginger, and Serrano pepper out of the sauce.
  • Pour the remaining sauce over the cut ribs.
  • Sprinkle with the cilantro, green onions, and sesame seeds.
  • Serve!

Nutrition

Calories: 837kcal | Carbohydrates: 32g | Protein: 38g | Fat: 61g | Saturated Fat: 18g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 2505mg | Potassium: 821mg | Fiber: 3g | Sugar: 15g | Vitamin A: 303IU | Vitamin C: 22mg | Calcium: 135mg | Iron: 5mg

Additional Info

Course: Dinner
Cuisine: Chinese
Servings: 4 servings
Calories: 837
Keyword: braised short ribs, chinese short ribs

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About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.


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4 Comments

  1. Beautiful pictures! I’m a vegetarian, so unfortunately I won’t get to indulge in this recipe but, either way, thanks for sharing! Again, gorgeous pictures. I like the one of all the ingredients in one place. Great post!