Hong Shao Pai Gu (Red Braised Pork Ribs)
Fall apart pork ribs braised in master stock and reduced to a dark, sticky glaze with a little caramelised sugar.
Made with Chinese master stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 45
- LevelMedium
- Costabout £5.70 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Prepare your ready made Chinese master stock (see the base recipe). Put the ribs in a large pan, cover with cold water, boil for 5 minutes, then drain and rinse.
5 min - 2
Heat the oil and sugar in a wide, heavy pan over a medium heat until the sugar melts and turns amber, about 2 minutes. Add the ribs and turn to coat.
2 min - 3
Pour in the master stock and 200 ml water. Bring to a simmer, cover with the lid slightly ajar and cook gently for 1 hour, turning the ribs now and then.
60 min - 4
Uncover, turn up the heat and boil for 10 to 12 minutes, stirring often, until the sauce reduces to a thick, sticky glaze that coats the ribs.
11 min - 5
Cook the rice following the packet and steam the pak choi for 3 minutes.
- 6
Serve the ribs with their glaze, scattered with spring onion, alongside rice and pak choi.
Tips
- Do not let the sugar go dark brown or it will taste bitter. Take it off the heat the moment it is amber.
- Ask the butcher to cut the ribs across the bones into short pieces so they fit the pan and cook evenly.
- Turn the ribs often during the final reduction so the glaze does not catch and burn.
Storing and freezing
Keep in the fridge for up to 3 days or freeze for up to 2 months. Reheat until steaming hot all the way through with a splash of water.
Questions
Can I cook the ribs in the oven?
Yes. Braise them covered at 160C for 1 hour 30 minutes, then reduce the sauce on the hob. They will be just as tender.
Can I use beef short ribs?
Yes. Short ribs need about 2 hours of gentle braising. Skim off any extra fat before reducing the sauce.
Is this gluten free?
Yes, using gluten free master stock and plain caster sugar, and it is also dairy free, egg free and nut free.
More made with chinese master stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.