Herbal Braised Spare Ribs
Winter wellness in a bowl! Over ten Chinese herbs slow-simmered into a rich, aromatic broth, with ribs so tender they fall off the bone. One bowl warms you from head to toe.
Prep Time
30 min
Cook Time
120 min
Difficulty
Hard
Servings
4 servings
Ingredients (10 items)
- Pork spare ribs800 g
- Angelica root (Dang Gui)2 slices
- Astragalus root (Huang Qi)15 g
- Goji berries10 g
- Red dates8 pcs
- Sichuan lovage (Chuan Xiong)5 g
- Rice cooking wine (Michiu)200 ml
- Water1500 ml
- Salt1 tsp
- Ginger slices5 slices
Instructions
- 1
Blanch spare ribs in cold water to remove blood. Rinse and drain.
- 2
Quickly rinse the Chinese herbs (angelica, astragalus, lovage, red dates).
Add goji berries last — overcooking makes them sour.
- 3
In a large pot, combine ribs, ginger, herbs, water, and rice wine.
- 4
Bring to a boil and skim off foam. Reduce to low heat, cover, and simmer for 90 minutes.
Keep it at a gentle simmer for a clear broth.
Low Heat - 5
Add goji berries and salt. Simmer for another 10 minutes.
Low Heat - 6
The meat should fall off the bone at a touch. Serve piping hot.
Try dipping the ribs in a little rice wine with ginger threads.
Voice Guide
Step 1 / 6
Nutrition Facts (per serving)
Estimated from ingredient database. Actual values may vary.
Food Safety Reminder
Please check ingredient freshness before cooking. Ensure food is heated to a core temperature of 70°C or above. Use separate cutting boards and knives for raw and cooked foods to avoid cross-contamination. If you have food allergies, please verify all ingredient labels carefully.
FAQ
Can I prepare this dish in advance?▾
Most Taiwanese home dishes can be prepped ahead. Wash and chop ingredients in advance, and pre-mix sauces. Cooking day will be much faster.
Where can I buy the ingredients?▾
Most ingredients are available at Asian supermarkets, H Mart, 99 Ranch, or online. For specialty items, check your local Chinatown or order from retailers like Weee!
Can I make a vegetarian version?▾
Yes! Replace meat with tofu skin, dried shiitake mushrooms, or king oyster mushrooms. Substitute oyster sauce with vegetarian mushroom sauce for great results.
Related Recipes
Tomato Stir-Fry with Eggs
The most classic Taiwanese home-cooked dish — sweet and tangy tomatoes paired with silky scrambled eggs. Simple yet unforgettable.
Three Cup Chicken
A Taiwanese classic — equal parts sesame oil, soy sauce, and rice wine, braised with fragrant Thai basil. Aromatic and irresistible.
Mapo Tofu
A Sichuan classic beloved in Taiwan — silky tofu in a spicy, numbing red oil sauce with minced pork. The ultimate rice killer.