Soy-Braised Pork Country Ribs with Carrots and Turnips

Name: Soy-Braised Pork Country Ribs with Carrots and Turnips
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: ½ cup low-salt chicken broth; 3 tablespoons dry Sherry; 3 tablespoons soy sauce; 1 tablespoon golden brown sugar; 1 teaspoon hot chili paste; 2½ pounds boneless pork shoulder; 2 tablespoons peanut oil; 1 medium onion; 4 whole green onions; 3 cloves garlic; 1½ tablespoons fresh ginger; 3 whole star anise; 3 strips orange peel; ¾ pound carrots; ¾ pound turnips; 1 serving steamed white rice; ingredient info

Tender pork country ribs slowly braised in a flavorful Asian-inspired sauce with soy, sherry, and star anise, accompanied by chunks of carrots and turnips. This hearty dish is perfect served over steamed rice.

6 servings

1 hr 20 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•½ cup low-salt chicken broth
•3 tablespoons dry Sherry
•3 tablespoons soy sauce
•1 tablespoon golden brown sugar
•1 teaspoon hot chili paste
•2½ pounds boneless pork shoulder
•2 tablespoons peanut oil
•1 medium onion
•4 whole green onions
•3 cloves garlic
•1½ tablespoons fresh ginger
•3 whole star anise
•3 strips orange peel
•¾ pound carrots
•¾ pound turnips
•1 serving steamed white rice
•ingredient info

Cooking Instructions

1.
Whisk chicken broth, Sherry, soy sauce, brown sugar, and hot chili paste in small bowl to blend; set aside. Sprinkle ribs with salt and pepper. Heat peanut oil in heavy large deep skillet over medium-high heat. Working in batches, cook ribs until browned, about 4 minutes per side. Transfer ribs to plate. Reduce heat to medium. Add chopped onion to skillet and sauté until soft, about 4 minutes. Add white parts of green onions, garlic, and ginger; sauté until fragrant, about 2 minutes. Add chicken broth mixture, stirring to scrape up any browned bits. Add star anise and orange peel; bring to simmer.
20 min
2.
Return ribs to same skillet. Reduce heat to medium-low, cover, and simmer 30 minutes. Add carrots and turnips to skillet, pushing to submerge in sauce. Cover and simmer until vegetables and ribs are tender, gently stirring mixture occasionally, about 30 minutes longer. Transfer mixture to platter. Serve with steamed rice.
60 min

Ingredients

•½ cup low-salt chicken broth

•3 tablespoons dry Sherry

•3 tablespoons soy sauce

•1 tablespoon golden brown sugar

•1 teaspoon hot chili paste

•2½ pounds boneless pork shoulder

•2 tablespoons peanut oil

•1 medium onion

•4 whole green onions

•3 cloves garlic

•1½ tablespoons fresh ginger

•3 whole star anise

•3 strips orange peel

•¾ pound carrots

•¾ pound turnips

•1 serving steamed white rice

•ingredient info

Cooking Instructions

Whisk chicken broth, Sherry, soy sauce, brown sugar, and hot chili paste in small bowl to blend; set aside. Sprinkle ribs with salt and pepper. Heat peanut oil in heavy large deep skillet over medium-high heat. Working in batches, cook ribs until browned, about 4 minutes per side. Transfer ribs to plate. Reduce heat to medium. Add chopped onion to skillet and sauté until soft, about 4 minutes. Add white parts of green onions, garlic, and ginger; sauté until fragrant, about 2 minutes. Add chicken broth mixture, stirring to scrape up any browned bits. Add star anise and orange peel; bring to simmer.

20 min

Return ribs to same skillet. Reduce heat to medium-low, cover, and simmer 30 minutes. Add carrots and turnips to skillet, pushing to submerge in sauce. Cover and simmer until vegetables and ribs are tender, gently stirring mixture occasionally, about 30 minutes longer. Transfer mixture to platter. Serve with steamed rice.

60 min