Chinese Ribs and Noodles (One Pot Dinner)

By Souped Up Recipes · 90 min

Ingredients

Instructions

1. Peel the silver skin off the back of the ribs with a paper towel and tear it away.
2. Cut the rack between the bones into individual ribs.
3. Heat a heavy pot, such as a clay pot or Dutch oven, until hot. Add oil and brown the ribs on both sides over high heat, a few minutes per side.
4. While the second side browns, add the garlic, ginger and sugar. Stir until fragrant and the sugar has melted.
5. Add the Chinese cooking wine, soy sauce and dark soy sauce. Pour in 2 cups of boiling water and rearrange the ribs so they stay below the liquid.
6. Put the star anise, Sichuan peppercorns, cinnamon stick, bay leaves and dried chilies (optional) into a spice bag and add it to the pot. Simmer on low for 50 minutes, until the ribs are tender.
7. After 50 minutes, check the liquid: it should sit just below the ribs. If there is too much, boil it down over high heat; if too little, add more hot water.
8. Add the yard beans. Loosen the noodles and lay them lightly on top without pressing down. Cover, switch to medium-low and cook for 5 minutes.
9. Mix the noodles through the sauce. When no liquid is left at the bottom, turn off the heat to avoid sticking. Garnish with red chili and cilantro.

Summarized from Souped Up Recipes's video. Watch it for the details.

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