Braised Lamb Ribs in Brown Sauce
红焖羊排 · pan chinese cuisine
This is a well-rated home-style dish suited to colder seasons. Carrots add extra fragrance; added with the braise they turn very soft, but for firmer carrots, add them during the final reduction instead. The author usually pressure-cooks the ribs for about 15 minutes, adjusting to your own cooker; alternatively simmer on the stovetop for about 1 hour.
Ben OkaforCollege senior with a tiny dorm kitchen and big ambitions. Ramen, jollof rice experiments, and everything with too much garlic. Learning as I go, mostly burning toast.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
lamb ribs and lamb spine bones羊排羊羯子
as needed
carrot胡萝卜
1.0 whole
to taste
1.0 whole
1.0 piece
1.0 piece
Dried chiles干辣椒
3.0 whole
Scallion, ginger, and garlic葱、姜、蒜
as needed
0.6 oz
1.2 oz
0.74 oz
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Sugar caramelizing (chao tang se) ↗
Melt sugar into amber caramel to color and flavor braises.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
Rinse the lamb ribs, place them in a pot with cold water, and blanch with scallion sections, ginger slices, and cooking wine. While waiting, cut the carrot into large chunks.
✅ Done when: The pot has come to a boil and the ribs have released foam and scum on the surface.
Once the water boils, remove the lamb ribs and rinse off the foam. Pour a small amount of oil into a pot, add the white sugar, and begin caramelizing the sugar.
✅ Done when: The ribs are rinsed clean and the sugar is starting to melt in the hot oil.
Stir-fry until the sugar has fully melted and darkened in color, then add the lamb ribs and stir-fry to coat.
✅ Done when: The sugar is completely dissolved and amber-dark, with the ribs evenly coated.
During the stir-frying, add the dried chilies, scallion, ginger, and garlic, bay leaf, star anise, and cassia cinnamon, then add the carrot chunks and continue stir-frying.
✅ Done when: The aromatics and spices are fragrant and the carrot chunks are evenly mixed in.
Add the dark soy sauce, light soy sauce, and oyster sauce, stir-fry to combine, then add water to cover the lamb ribs. Once the water boils, transfer everything to a pressure cooker, set the time, and cook under pressure. The author usually sets about 15 minutes; adjust the time to your own pressure cooker.
✅ Done when: The pressure cooker has finished its cycle and the ribs are tender.
If you prefer not to use a pressure cooker, simmer directly in the pot instead, about 1 hour.
✅ Done when: After about an hour of simmering, the lamb ribs are tender.
Once the ribs are done under pressure, transfer everything back to a wok and reduce the sauce over high heat. Adjust the seasoning to your own taste.
✅ Done when: The sauce has thickened and coats the ribs.
- 8
Step 8
Plate and serve.
✅ Done when: The ribs are arranged on a serving plate.