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Braised pork ribs and veggies with hoisin

A Palatable Pastime
You won't find these braised pork ribs with chee hao sauce on any take-out menu.

By Sue Lau, A Palatable Pastime

Braised pork ribs in chee hao sauce

3 pounds bone-in pork country style ribs
1 large knob fresh ginger, peeled and sliced thickly
5-6 cloves garlic, split
2-4 fresh red Thai chilies
1/2 teaspoon five-spice powder
2 tablespoons chee hau sauce
2 tablespoons rice wine
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 cups chicken broth
1 stalk lemongrass
1 tablespoon sugar
1 pound baby bok choy, cut in half lengthwise
8 ounces fresh carrots, roll cut
1 large onion, coarsely chopped
1 bunch scallions, thinly sliced (garnish)
Steamed long grain rice
Sesame oil

1. Season meat with salt and pepper, then sear meat on all sides in a large skillet before placing into a dutch oven.

2. Meanwhile, flavor broth by smashing lemongrass and simmering in the broth, which you should season with five-spice powder, chee hao sauce, rice wine, soy sauce, oyster sauce, and sugar.

3. Pour broth over meat in the dutch oven, and cover with aromatic vegetables (ginger slices, split garlic cloves).

4. Cover dutch oven with a tight fitting lid, then braise in oven at 325 degrees F., for 45 minutes.

5. Add onion and carrots to pan. Cover dutch oven and braise at 325 degrees F., for an additional 45 minutes.

6. Remove from oven and layer bok choy on top of all of it, replace the cover and bake for another 20-30 minutes, or until bok choy is tender.

7. Serve meat and vegetables over steamed rice with a little of the pan liquid (skim off unwanted fat), garnished with sliced scallions and drizzled with toasted sesame oil, if desired.

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