Cola and Dried Plum Pork Ribs
可乐话梅排骨 · pan chinese cuisine
A home-style Chinese braise where cola supplies sweetness and caramel color while sour dried plums balance it with fruity tang.
Kwame BoatengGhanaian-American guy learning to recreate my mom's groundnut soup and jollof without calling her every time. Currently obsessed with getting smoky flavor on a stovetop.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
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.
as needed
Cola可乐
as needed
preserved plum (salted dried plum)话梅
as needed
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.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
Prep the ingredients. Scrub the ribs with starch and rinse several times, then blanch them and rinse clean; set aside. Soak the dried plums in hot water for a while, and do not discard the soaking water.
✅ Done when: The ribs are rinsed, blanched, and free of surface impurities, and the plums have softened in hot water.
Heat oil in a wok over low heat, add rock sugar, and stir-fry slowly until it bubbles. Add the ribs and toss to coat with color, then add ginger, garlic, and the whole spices and stir-fry. Add 2 tablespoons of light soy sauce and 1 tablespoon of oyster sauce and toss a few times. Pour in the plums together with their soaking water, add 200 ml of cola, then add enough water to just cover the ribs. Simmer over low heat for 40 minutes. Note: do not add too much cola or the dish will be too sweet; choose tangier plums if possible.
✅ Done when: The ribs are evenly caramel-colored and the liquid has simmered gently for 40 minutes.
Season with a little salt, then reduce the sauce over high heat until it thickens and coats the ribs. Taste before serving: if too sweet, add a splash of vinegar; if too sour, add a bit of sugar. Plate and serve.
✅ Done when: The sauce has reduced to a glossy glaze that clings to the ribs.