Home-styleMedium 60 min serves 4

Red-Braised Pork Ribs | Chinese Hong Shao Pai Gu

Name: Red-Braised Pork Ribs | Chinese Hong Shao Pai Gu
Total time: 60 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: pork ribs; rock sugar; light soy sauce; dark soy sauce; shaoxing wine; fresh ginger; scallions

红烧排骨 · hóng shāo pái gǔ

家庭快手版 · Home version: Classic braised ribs with tender meat off the bone.

Hong shao pai gu is one of the most beloved dishes in Chinese homes. The ribs become fall-off-the-bone tender with a rich, savory-sweet glaze.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →Comfort Food

Ingredients

pork ribs排骨🛒 local500 g
rock sugar冰糖🛒 local30 g
light soy sauce生抽🏮 asian20 ml
dark soy sauce老抽🏮 asian10 ml
shaoxing wine料酒🏮 asian20 ml
fresh ginger生姜🛒 local3 slices
scallions大葱🛒 local2 stalks

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Cut ribs into 5-cm pieces. Blanch 5 minutes. Drain and rinse.
排骨焯水
🔍 Look for 5 minutes
Visual: 水面浮沫；肉变白。Scum rises to surface; meat turns pale.
You know it's right when: Water cloudy; impurities float.
2Heat oil, add rock sugar, melt to amber. Add ribs, toss to coat.
炒糖色
🔍 Look for Medium heat 2 minutes
Visual: 排骨裹上琥珀色。Ribs coated in amber glaze.
You know it's right when: Caramel aroma; sugar bubbles amber.
3Add soy sauces, wine, ginger, scallion. Add hot water to cover. Bring to boil.
下调料
🔍 Look for
Visual: 酱汁变深；香气上升。Sauce darkens; aroma rises.
You know it's right when: Savory, caramel scent fills kitchen.
4Reduce heat, cover and braise 40 minutes.
小火焖煮
🔍 Look for Low heat 40 minutes
Visual: 排骨软，酱汁浓。Ribs tender, sauce reduced.
You know it's right when: Fork slides into meat easily.
5Increase heat to reduce sauce to glaze. Remove scallion pieces. Serve.
收汁出锅
🔍 Look for
Visual: 酱汁光亮包裹排骨。Sauce glossy, coats ribs.
You know it's right when: Sauce thickens; coats spoon.

Tips

· Blanch ribs well to remove blood and impurities.
· Rock sugar gives better gloss than white sugar.
· Remove scallion pieces before serving for presentation.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine