HomeDinner Braised Country Style Pork Ribs in Ginger Ale & Hoisin Sauce

Braised Country Style Pork Ribs in Ginger Ale & Hoisin Sauce

Comments : 15 Posted in : Dinner, Taste Test Thursday on by : Chris Tags: , , , , ,

As the last few posts have been dedicated to delicious desserts, Rachel pleaded requested that for this week’s Taste Test Thursday we find a non-dessert item to feature. But being in the middle of preparing the Apple Recipe Roundup, all I could think about was dessert (which by the way lead me to making that delicious French Apple Cheesecake) – so Rachel was on her own with the Taste Test Thursday search.

Rachel browsed our usual suspects and came across this Asian inspired pork rib recipe that Dara from Cookin’ Canuck created. It looked so simple to make, and Dara’s description and pictures were so mouth-watering, that we couldn’t resist.

Braised Country Style Pork Ribs Recipe in Ginger Ale & Hoisin Sauce
My first comment on this recipe – super affordable. The boneless pork ribs cost just a few bucks; something like $2 a pound I think. I was shocked. And already falling in love with this dish.

Next awesomeness; prep time. It took me maybe 10 minutes to get this dish in the oven where I then left it alone to cook for 2 hours. This is key when a certain Baby Boy is napping and you don’t know if he’ll be up in 10 minutes or an hour.

Braised Country Style Pork Ribs Recipe in Ginger Ale & Hoisin Sauce
Then there is the wonderful aroma as it cooks. Rachel walked in from work (I had the day off, heheh) and immediately commented on how delicious dinner smelled. Not that I need brownie points, but boy did I accumulate some with this dish smelling awesome and being ready to eat.

And most important of all, this dish is a winner because it tastes great. The ginger ale and hoisin sauce blend into a sticky and sweet flavor and texture, while the soy sauce (I’m a Kikkoman lover too, Dara) added that delicious saltiness. The pork was tender, and the sauce perfect on the Japanese sticky rice we served it over.

Will we make it again? Absolutely. Planning on it again for dinner next week. So if you need a new dinner idea, we highly recommend this dish. It’s our new favorite.


Braised Country Style Pork Ribs Recipe in Ginger Ale & Hoisin Sauce

Recipe: Braised Country Style Pork Ribs in Ginger Ale & Hoisin Sauce


  • 2 lbs. country-style (boneless) pork ribs
  • 1 tsp kosher salt
  • 3/4 tsp freshly ground black pepper
  • 2 tbsp canola oil
  • 1 tbsp peeled and finely chopped fresh ginger
  • 2 garlic cloves, finely chopped
  • 1 cup good-quality ginger ale
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp hoisin sauce
  • 2 tsp soy sauce
  • 1 tsp arrowroot or cornstarch
  • 2 tsp water                                                                                                                                                                                                                                                                                                           Note: We recommend doubling the sauce (because we are saucy people – and like extra to go on our rice)


  1. Preheat oven to 325 degrees F.
  2. Season pork ribs with kosher salt and black pepper. Heat canola oil in a large saucepan over medium-high heat. Brown the pork, 2 to 3 minutes per side. Remove the pork to a plate and set aside.
  3. Turn the heat to medium and remove all but 1 teaspoon of the oil. Add chopped ginger and garlic. Sauté for 30 seconds. Add ginger ale, chicken broth, hoisin sauce, and soya sauce. Stir with a whisk until the hoisin sauce dissolves. Add the pork ribs to the pan and turn to coat. Cover the pan tightly with foil and cook in the oven until the meat is very tender, turning occasionally, about 2 hours.
  4. Lower the oven heat to 200 degrees F. Remove the ribs from the braising liquid, place in an oven-proof dish, and keep warm in the oven.
  5. Skim fat off the surface of the liquid. Set the saucepan with the braising liquid over medium heat and boil until the sauce reduces by half. In a small bowl, stir together arrowroot or cornstarch and water. Whisk into the sacue and cook for an additional 5 minutes.
  6. With two forks, shred the pork into bite-sized pieces and stir into the sauce. Serve over rice. Garnish with sliced green onions.
  7. Make-ahead: Once the ribs are cooked, remove the foil and let cool completely. Cover the saucepan and store in the fridge for up to two days. When ready to use, uncover and skim off the fat. Reheat the ribs over medium heat for about 10 minutes. Remove the ribs from the pan, keep warm, and follow the directions above for finishing the sauce.

Cooking time: 2 hour(s)

Number of servings (yield): 4

From Cookin Canuck



15 thoughts

  • October 13, 2011 at 8:43 am

    You just made me hungry for this dish all over again, Chris. You have inspired me to make it for dinner tonight. I’m so glad that you and Rachel enjoyed it!

    • Chris
      October 13, 2011 at 1:27 pm

      We loved it! I told Rachel something about it reminded me of a dish I would eat in Japan. I don’t remember what the dish was, but I had some nostalgia while eating this. Glad I inspired you to make it for dinner heheh. We’re having it again next week 🙂

    • Chris
      October 13, 2011 at 1:28 pm

      She certainly does 🙂

  • October 13, 2011 at 1:33 pm

    I love your website (I found you via Picky Palate). I am going to make this tomorrow — what is Japanese sticky rice? Is it like sushi rice?

    • Chris
      October 13, 2011 at 1:42 pm

      Hi Laurie, thanks for stopping by! Yes Japanese rice is the same as sushi rice. We considered doing brown rice with the dish, but as it reminds me of a Japanese meal I used to eat I went with the sushi rice instead. You can’t go wrong though no matter what you do, this dish is great. Enjoy!

    • Chris
      October 14, 2011 at 11:00 am

      Thanks Cassie! We’re big fans of this dish, it’s our new favorite 🙂

    • Chris
      October 14, 2011 at 11:00 am

      Thanks Jessica! It’s super easy, you really should. Just toss it in the oven and forget about it while you do other stuff. Actually, you won’t forget about it. Makes your house smell delicious ^_~

  • October 14, 2011 at 2:11 pm

    Thank you Chris for clarifying what type of rice to accompany the ribs. I’m prepping everything now and can’t wait for dinner tonight!

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  • Amanda
    December 30, 2011 at 11:29 am

    This recipe looks amazing! Do you think this can be done in the slow cooker instead?

    • Chris
      January 1, 2012 at 1:29 pm

      Amanda I’m confident you’d have no problem with these in the slow cooker – though I don’t have one so can’t give you any tips. I’d probably say brown them in a frying pan, then transfer everything into the slow cooker to cook? Let me know if you try it and how it comes out! 🙂

  • Elyzabeth Marcussen
    November 14, 2013 at 3:18 pm

    This is a big hit with the family – plus, I can do this over two nights. It has a make ahead option. Often I can’t braise midweek because I don’t have time from when I leave work to when dinner is ready. This allows me to braise it, let it sit until it’s cool, and then reheat and make the sauce the next day (easier to skim the fat off, too!) Even my particular child liked it. Definitely, though, lean on making more sauce – you are right about doubling… but I would lay off the soy on the doubling – reduction adds enough salt.

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