"Apple Braised Pork Ribs Recipe - Easy Low Calorie Weight Loss Dinner

 "Apple Braised Pork Ribs Recipe - Easy Low Calorie Weight Loss Dinner

Apple Braised Pork Ribs - Professional Chef's Recipe

INGREDIENTS:

Main Ingredients:

600g pork ribs (spare ribs or short ribs, cut into chunks)

3-4 medium apples (about 500g, peeled and quartered)

3-4 slices fresh ginger

2-3 green onions/scallions (cut into 2-inch pieces)

2 cups boiling water

1 tablespoon light soy sauce

1/2 tablespoon dark soy sauce (optional, for color)

1 tablespoon all-purpose flour (for cleaning)

2 tablespoons neutral oil

Salt and white pepper to taste

STEP-BY-STEP  INSTRUCTIONS:

Step 1: Prepare Ingredients (Mise en Place)

Cut 600g pork ribs into individual pieces (2-3 inches each)

Peel and quarter 3-4 medium apples, removing seeds

Slice 3-4 pieces of fresh ginger thinly

Cut 2-3 green onions into 2-inch segments

Have all ingredients prepped and within arm's reach

This is critical for efficient cooking

Step 2: Clean the Pork Ribs with Flour

Place pork ribs in a clean bowl

Add 1 tablespoon all-purpose flour

Using your hands or a soft brush, rub the flour into the ribs

Massage gently for 1-2 minutes—the flour will loosen blood, debris, and impurities

Rinse thoroughly under cold running water until water runs clear

Pat dry with paper towels

This technique removes impurities without removing flavor

Step 3: Blanch the Ribs (Remove Impurities)

Fill a pot with cold water (enough to cover ribs by 2 inches)

Add cleaned pork ribs to the cold water

Add ginger slices and green onion pieces to the water

Bring to a rolling boil over high heat (approximately 5-7 minutes)

Once boiling, you'll see white foam rising to the surface

This foam is blood and impurities being released

Step 4: Skim & Clean After Blanching

Once boiling vigorously, use a slotted spoon to skim off all the white foam and impurities

Continue skimming until the foam subsides and the broth becomes clearer

This step is crucial—improper skimming will result in a cloudy, bitter broth

Drain the ribs in a colander

Rinse under cold running water to remove any remaining foam

Pat completely dry with paper towels

Chef's Note: Removing surface moisture is essential for proper browning

Step 5: Heat Pan & Sear the Ribs

Heat a large wok or pan over medium-high heat

Add 2 tablespoons neutral oil

Let oil heat until it shimmers (about 30 seconds)

Carefully add the blanched, dried pork ribs to the hot pan

Do not stir immediately—let them sear undisturbed for 2-3 minutes

This creates a golden, flavorful crust

Step 6: Continue Searing All Sides

Using tongs, turn each rib piece carefully

Sear the second side for 2-3 minutes until light golden

Sear the remaining sides until all four sides are lightly browned

Total searing time: approximately 8-10 minutes

The ribs should be golden-brown on all exposed surfaces

Shake the pan occasionally to prevent sticking but don't stir constantly

Step 7: Add Apple Chunks

Add the quartered apple chunks to the pan with the seared ribs

Toss gently using a spatula or wooden spoon

Stir for 1 minute to coat the apples with the oil and rib drippings

The apples will begin to soften slightly from the heat

This distributes flavors and starts the cooking process

Step 8: Season with Soy Sauce

Add 1 tablespoon light soy sauce

Optionally add 1/2 tablespoon dark soy sauce for deeper color and umami

Stir-fry continuously for 1-2 minutes

Ensure all rib pieces and apple chunks are evenly coated with soy sauce

The pan will smell incredible at this point

The sauce begins to caramelize slightly on the ribs

Step 9: Add Boiling Water & Prepare for Braising

Carefully pour 2 cups of pre-boiled water into the pan

The water should come up to just cover the ribs and apples

Add additional water if needed

Add back the blanched ginger slices and green onion pieces

Stir gently to combine

Step 10: Low Heat Simmer (40 Minutes)

Reduce heat to low (approximately 200°F/95°C if using electric)

Cover the pan with a lid (leave slightly ajar for steam to escape)

Simmer gently for 40 minutes

The liquid should maintain a gentle simmer, not a rolling boil

Stir occasionally (every 10-15 minutes) to ensure even cooking

After 20 minutes, check liquid level—add more water if needed

After 40 minutes, the ribs should be very tender

Step 11: Remove Apples & Extract Juice

Using a slotted spoon, carefully transfer the soft apple chunks to a fine-mesh strainer

Place the strainer over a small bowl

Using the back of a spoon, gently press and squeeze the cooked apples

Extract as much juice as possible—this creates sweetness and body in the sauce

The pressed apple pulp can be discarded or kept for garnish

Set the strained apple juice aside

Step 12: Reduce & Concentrate Sauce (High Heat)

Increase heat to high

Pour the extracted apple juice back into the braising pot with the ribs

Bring to a rolling boil

Let the liquid reduce uncovered for 5-10 minutes

The sauce should reduce by approximately 30-40%

Stir occasionally to prevent sticking

The sauce will become noticeably thicker and darker

Step 13: Taste & Final Seasoning

Remove from heat

Taste the braising liquid

Add salt if needed for savory depth

Add white pepper for subtle heat

Add more soy sauce if you want deeper umami

Stir well to incorporate seasonings

Step 14: Achieve Desired Sauce Consistency

If sauce is still too thin, return to high heat for another 2-3 minutes

The final sauce should coat the ribs lightly and reduce by 50% total

If sauce is too thick, add 1/4 cup water and stir

The goal is a glossy, light brown sauce that clings to the ribs

Chef's Note: The apples naturally thicken the sauce through their pectin

Step 15: Plate & Serve

Transfer ribs to a serving bowl or plate

Ladle the reduced sauce over the ribs

Garnish with fresh green onion rings (optional)

Serve immediately while hot

Pairs perfectly with steamed white rice or jasmine rice