Perfect Pork Ribs made right in a skillet — No Grill, No Oven Needed

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Today we are making incredibly appetizing Asian-style pork ribs in a rich sweet and savory sauce with aromatic garlic and ginger, served alongside fluffy stir-fried vegetable rice. Subscribe to the channel, hit that like button, and let’s cook together! 👨‍🍳🔥

📝 Ingredients:

JUICY PORK RIBS:
Pork ribs — about 1.2 kg (2.6 lbs)
Salt — 2 tsp (for initial marinating)
Flour — 2 tbsp
Garlic — 80 g (2.8 oz)
Vegetable oil (for frying)

GINGER & PASSATA SAUCE:
Yellow onion — 1 pc
Ginger — 20 g (0.7 oz)
Brown sugar — 3 tsp
Tomato passata — 3 tbsp
Soy sauce — 2 tbsp
Pepper blend — 1 small pinch
Juice of 1 lime
Water — 250 ml (8.4 fl oz)
Olive oil — a little (for sautéing)

VEGETABLE RICE SIDE:
Rice — 1 cup (200 g)
Chicken broth — 1.5 cups (300 ml / 10.1 fl oz)
Butter — 20 g (0.7 oz)
Olive oil — 1 tbsp + a little for veggies
Onion — 1 pc + 1 pc (sliced into wedges)
Garlic — 2 cloves
Carrot (large) — 1/2 pc
Celery — 1 stalk
Soy sauce — 2 tbsp

FOR SERVING:
Green onion — a few sprigs
Sesame seeds — 1 pinch

📝 STEP BY STEP

🍖🔥 PORK RIBS IN SAUCE:

Meat Prep. Cut 1.2 kg pork ribs into individual rib pieces (remove the membrane first). Sprinkle with 2 tsp salt, mix, and let rest for 30 minutes to draw out excess moisture. Rinse the ribs thoroughly and pat dry with paper towels. Coat each rib in flour (2 tbsp).

Searing & Garlic. Sear the ribs in batches in hot vegetable oil until golden brown (about 15 minutes total per batch), then transfer to a plate. In the same oil, fry 80 g garlic for 3–4 minutes until tender and set aside in a bowl.

Sauce & Braising. In another skillet with olive oil, sauté diced onion and 20 g ginger until golden. Add brown sugar, tomato passata, soy sauce, pepper blend, lime juice, and 250 ml water; bring to a boil. Return the ribs in a single layer along with the garlic. Simmer over low heat, turning occasionally, until the sauce thickens.

🍚🥕 VEGETABLE RICE & SERVING:

Cooking Rice. Melt 20 g butter and 1 tbsp olive oil in a saucepan. Rinse 1 cup rice, toast in the oil for 4–5 minutes, pour in 1.5 cups broth, cover, and cook for about 12 minutes. Fluff, cover again, and let steam for 10 minutes.

Veggie Mix. In a clean skillet with olive oil, sauté sliced onions until lightly golden, add minced garlic, sliced carrots, and celery. Cook the vegetables for 4 minutes.

Final Assembly. Add the cooked rice to the vegetables, pour in 2 tbsp soy sauce, mix gently, let the rice absorb the savory juices, and remove from heat. Serve the juicy ribs with the flavorful rice, garnished with green onions and sesame seeds!

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