Soy-Braised Pork Country Ribs with Carrots and Turnips

I agree that the sauce to vegetable ratio is difficult. I think that using a very wide shallow frying pan helps. Also, the vegetables don't need as much liquid to cook if they are put in the pan earlier. But I liked the flavor. I didn't have star anise so I used Chinese 5 spice powder which has anise in it. It was good and not overwhelming as other reviews commented.

• dnals

• 2/2/2014

A great one pot meal and a pleasure to cook. I've made this 3 times in the last 3 years and always enjoy it. I prefer to double the amount of sauce. If you're saving the leftovers, take out the anise and orange peels before storing or they will overwhelm.

• lschmidt

• Portland, OR

• 6/4/2013

很好。我翻了一番酱推荐的others. I also could not find turnips so I used parsnips instead. These were great in the recipe. I only wish that I had taken more effort to trim the fat from the ribs. It was a little greasy for my tastes, but that was definitely my fault.

• lissampson

• San Francisco CA

• 1/21/2013

Surprisingly good. I had never cooked with turnips and didn't know quite what to expect. I substituted with bone-in pork chops, sriracha sauce and approximately 1-1/2 tsp of anise seed since I had these items on hand. It had a nice spicy/sweet flavor, next time I will try using quinoa instead of the rice.

• cartteri

• Kansas City

• 12/17/2012

I was really disappointed with how this recipe turned out. I made the recipe as-is with the addition of extra broth as recommended by other reviewers. It smelled fantastic, but both my husband and I were disappointed with how bland it tasted. It wasn't bad, and was certainly edible, but for all that fat it should have tasted divine, and it didn't. It did not improve much in the fridge, either. When you got a bite with orange peel, it tasted great, so maybe it would be better to zest a whole orange instead of just adding a few strips of peel.

• Anonymous

• New York, NY

• 3/20/2012

Like the other reviewers, I added about 3 times as much stock and cooked it longer. I actually most often make this as a crock-pot dish. In the morning, I brown the ribs while my husband makes the marinade broth. We drop the whole business in a crock pot. The carrots and turnips we prep and leave in water for the nanny to throw in an hour or so before we get home. I only use 1 star anise, because I think it is too strong with the longer cooking otherwise. Anyway, I love this recipe and make it all the time.

• richenza

• Boston

• 9/17/2011

I had scads of turnips from the garden, hence this recipe. Really satisfying! Changes: doubled the sauce (and added additional chicken broth while it was cooking), cooked the ribs for 1 hour before adding the veggies. Used Sriracha in lieu of paste (too hot for me, but fine for sweetie). Made sure the turnips were just a tad crunchy - not so overcooked that they were mushy. Will make again.

• Anonymous

• Taos NM

• 8/9/2011

I made this last night and I did not like it at all. I followed the suggestions: adding more broth mixture, cooking a little longer, little more garlic. I did not like the flavor combination. My husband thought it was ok. I tried it again today,hoping the flavorw would develop, and still didn't like it.

• daniguinha

• los angeles, ca

• 4/1/2011

Had all ingredients on hand and this recipe did a wonderful job in bringing everything together. I used more chicken stock by 3 times to end up with a good and flavorful gravy. Served over smashed red skin potatoes. Cut most fat off of pork and browned nicely in hot pan. Recipe is a keeper.

• chefboyami

• Siesta Key, FL

• 3/11/2011

Heavenly! This dish is DROP DEAD DELISH. Actually 4 forks isn't enough. I did double the gravy, but it still wasn't enough to cover the next night's dinner. I added a pan of pork bones (necks, etc) which only added to the flavors. I had to make it a little less spicey, because it would have been to hot for husband. Otherwise it is yummy. What a pleasure to make it and eat it. P.S. I also threw in some little potatoes. Yes, I'll make it again and again.

• Anonymous

• Merion, PA

• 1/1/2011

This was extremely tasty. After reading a few reviews, I cooked the pork slightly longer than the recipe called for both before and after adding the vegetables, and added about twice the chicken stock. The meat was falling-apart tender. I did not have any star anise, but the other flavors stood well on their own.

• persimmonsmith

• Kansas City, MO

• 12/19/2010

I was torn between this recipe and the Orange-Soy Braised Pork Ribs on this site. . . so I sort of combined them! Basically I just left out the chili paste, increased the garlic and added orange juice to the sauce mixture. I cooked about 7 lb of country style ribs in a HUGE electric skillet and fed 12 people to rave reviews! It simmered for about 2 hours and was delicious.

• Anonymous

• Charleston, SC

• 11/8/2010

This was awesome, great flavor! I agree with the other reviews, you need to make more of the sauce. I didn't double the recipe, I just added a cup of water. You can reduce it at the end by taking off the lid and turning up the heat. The star anise really gives this recipe its flavor.

• valleyankee

• New Jersey

• 10/31/2010

I used boneless country-style pork ribs and cut off all the fat on the outside. I didn't see any fat floating on top and the dish seemed to be leaner than I thought it was going to be but still left a bit of fat for savory flavor and moistness. I recommend turning over the meat halfway during cooking so any pieces on top get a chance to braise in the liquid. I didn't do this. I found the dish to be tasty and delicious. In fact, the flavor combo is so good I might try this recipe with chicken breast.

• Anonymous

• Seattle, WA

• 10/25/2010

I have not made these but to answer the too much fat comment I usually low boil the ribs in water for 20-30 minutes. This will melt out a lot of the fat. Remove pork from water and pat dry with paper towels before proceeding with the recipe. Going to make this tomorrow.

• cspeton

• Chilliwack, BC

• 10/24/2010