Pork ribs can be considered a premium cut of meat. They offer rich meaty flavor, smooth bone broth, and pair well with various vegetables like winter melon, chestnuts, Chinese yam, and lotus root. They are also highly nutritious, making them a top-tier ingredient.

However, pork ribs are also high in fat. Many doctors advise people with high blood lipids, high blood pressure, or obesity to consume them in moderation. But really, who can resist such a delicious ingredient?

So today, we'll teach you how to braise pork ribs with Pu-erh tea to make "Tea-Aroma Ribs." This dish absorbs the natural tea fragrance of Pu-erh while breaking down the grease in the ribs, making it both healthy and delicious! You can personally cook it for your family and loved ones.

Ingredients needed:

500g pork ribs, 10g Pu-erh tea leaves, 4 tablespoons (60ml) Haitian Gold Label Oyster Sauce, 2 segments of scallion, 10g ginger, 3 cloves garlic (smashed), 2 teaspoons (10g) salt, 800ml boiling water.

How to make Tea-Aroma Ribs:

1. Clean the pork ribs and cut into small pieces. Blanch in boiling water and remove. Cut the scallion into 2cm long segments. Slice the ginger. Peel and smash the garlic cloves with the back of a knife.

2. Place the ribs in a pot. Add the Pu-erh tea leaves, Haitian Gold Label Oyster Sauce, scallion segments, ginger slices, smashed garlic, and boiling water. Braise over medium heat for about 1 hour.

3. Add salt 10 minutes before finishing.

Cooking tips:

Black tea and Pu-erh tea can both be used to braise ribs, but green tea is not suitable. The tea is primarily used instead of soy sauce to color the ribs, while also imparting a tea aroma. Green tea's color is too light. It is recommended to use a disposable tea bag to wrap the tea leaves, or a special stewing spice box, to prevent the leaves from sticking to the meat and affecting the eating experience. Using tea to braise ribs provides a natural fragrance and is less fattening, hence it's also called "Weight-Loss Ribs."