Sticky Hoisin-Ginger Braised Pork Ribs with Jasmine Rice and Sesame-Garlic Bok Choy

Prepare the ingredients: Cut 3 lbs of pork side ribs into individual rib segments. Peel and mince a 3-inch piece of fresh ginger. Peel and mince 6 cloves of garlic, keeping 2 cloves separate for the vegetables. Slice 1 bunch of green onions, separating the white bottoms from the green tops. Wash 1 lb of baby bok choy and slice in half lengthwise.

Rinse 1.5 cups of uncooked jasmine rice in a fine-mesh sieve under cold water until the water runs clear. Set aside to drain.

Heat 2 tbsp of neutral oil in a large, heavy-bottomed Dutch oven over medium-high heat. Season the raw ribs with salt and pepper. Working in batches to avoid crowding, sear the ribs for 3-4 minutes per side until deeply browned. This creates a flavorful fond on the bottom of the pot. Remove ribs and set aside.

Lower the heat to medium. To the same pot, add the minced ginger, 4 cloves of the minced garlic, and the white parts of the green onions. Sauté for 2 minutes until fragrant but not burnt.

Deglaze the pot by pouring in 2 tbsp of rice vinegar, scraping the bottom with a wooden spoon to release the browned bits (fond).

Stir in 0.5 cup hoisin sauce, 0.25 cup soy sauce, 3 tbsp light brown sugar, 1 tsp Chinese five-spice powder, 3 whole star anise, and 2 cups of water. Whisk until the sugar is dissolved.

Return the seared ribs to the pot, ensuring they are mostly submerged in the liquid. Bring to a gentle simmer, then cover with a tight-fitting lid. Reduce heat to low and braise for 2.5 hours, or until the meat is fork-tender and beginning to pull away from the bone.

About 25 minutes before the ribs are finished, prepare the rice. In a medium saucepan, combine the rinsed 1.5 cups jasmine rice with 2.25 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes before fluffing with a fork.

Once the ribs are tender, carefully remove them from the Dutch oven and set them on a plate. Increase the heat to medium-high and boil the braising liquid uncovered for 12-15 minutes until it reduces into a thick, syrupy glaze. Return the ribs to the pot and toss gently to coat them in the sticky sauce.

While the sauce reduces, heat 1 tbsp toasted sesame oil in a large skillet over medium-high heat. Add the remaining 2 cloves of minced garlic and sauté for 30 seconds. Add the halved baby bok choy and 2 tbsp water. Cover and steam for 2-3 minutes until the stalks are tender-crisp. Remove lid and sauté for another minute until water evaporates.

Serve the sticky ribs over a bed of fluffed jasmine rice with the garlic bok choy on the side. Garnish the entire dish with the reserved green onion tops and 1 tbsp white sesame seeds.

Rest the meat for 5 minutes before serving to allow the juices to redistribute.