Cantonese Braised Ribs with Bitter Melon is a classic Cantonese dish, and another one to add to our collection of bitter melon recipes.
What Is Bitter Melon?
Bitter melon, sometimes called bitter gourd, belongs to the same plant family (cucurbits) as cucumbers, zucchini, and pumpkins. Different regions grow distinct varieties. At our local Indian markets, I see the bumpier, more textured types, while Chinese versions are paler and have smoother skin. Most are green, but there is also a white bitter melon.
True to its name, this vegetable is indeed bitter—more bitter than a more familiar bitter green like broccoli rabe. The texture is firm and crisp, though you can cook it to whatever doneness you prefer—completely tender for soups like our Bitter Melon Pork Rib Soup, lightly cooked to maintain some bite, or anywhere in between.
Bitter melon is also very healthy. It has vitamin C, vitamin A, and antioxidants. Research suggests it may help protect against serious conditions like cancer and diabetes. Pretty impressive for a humble vegetable! We’ve even heard from readers whose healthcare providers recommended adding bitter melon to their diets specifically for managing diabetes.
From a traditional Chinese medicine perspective, bitter melon is considered a “cooling” food, which makes it particularly beneficial during hot weather. It’s thought to improve blood flow, calm inflammation, reduce internal heat, and support healthy digestion.
Don’t have a Chinese grocery store near you? Learn how to grow bitter melon in your garden!
Learning to Love Bitter Melon
While bitter melon isn’t everyone’s cup of tea, our whole family enjoys this vegetable when it’s in season in the summertime!
You may not have noticed, but we try to put out a bitter melon recipe every summer while they are in season. It’s hard to believe that our entire family (including Justin, though Ethan gets a pass) actually loves bitter melon, so finding new ways to cook it is in my own interest. (See also our classic Beef with Bitter Melon, Bitter Melon with Eggs, Stuffed Bitter Melon, Cantonese Bitter Melon Soup, and Vegan Bitter Melon Stir-fry with Black Bean Sauce)
The key is combining the bitter melon with rich flavors, in this case, pork ribs and fermented black beans. This counterbalances the bitterness with richness and saltiness.
Cantonese people love braised ribs, so when it comes to summertime, it is no wonder that the ribs are paired with bitter melon. (Also check out our Braised Ribs with Black Bean Sauce, Braised Ribs with Taro, Ribs with Foo Jook and Chee Hou Sauce, and Peking Ribs.)
This dish is so tasty, it may turn you into a bitter melon lover too! Bill enjoyed it so much that when I first tested it, he ate half the plate!
Braised Ribs with Bitter Melon: Recipe Instructions
Soak the ribs in cold water for 1 hour, changing the water once at the halfway point.
Meanwhile, slice the bitter melons in half lengthwise and use a spoon to thoroughly scoop out the seeds and any white pith. With your knife at a 45° angle, slice the bitter melon into ½-inch thick pieces. To reduce bitterness, you can drop the bitter melon pieces into boiling water for 1 minute, then drain and set aside.
Also prepare the bell pepper, ginger, and garlic.
Once the ribs are done soaking, drain, squeeze them and shake off any excess water. In a large bowl, combine the ribs with the cornstarch, white pepper, Shaoxing wine, light soy sauce, and dark soy sauce. Mix well and marinate for 20 minutes.
Preheat a wok over medium-high heat until lightly smoking, and add 1 tablespoon of neutral oil along with the bitter melon and bell pepper. Stir-fry for about 3 minutes, then remove and set aside.
In the same wok over medium-high heat, add 1 more tablespoon of oil to coat the bottom. Pan-fry the ribs until lightly browned, stirring occasionally so they don’t stick.
Now push the ribs aside to make space at the bottom of the wok. Reduce the heat to medium, and add the remaining tablespoon of oil, along with the fermented black beans, ginger, garlic, Chee Hou sauce, and oyster sauce. Cook for about 1 minute, stirring often to prevent burning.
Now add the water to cover the ribs, and the stir-fried vegetables. Mix well, cover, and simmer for 15-20 minutes over medium heat. You can cook it longer if you want the ribs to be super tender. Check occasionally to make sure the sauce does not dry out.
Uncover the wok. There should be a lot of liquid left, if not, add in a bit more water. Mix everything well. Cover and simmer for another 10 minutes over medium heat.
Uncover and add salt to taste. Increase the heat to reduce the sauce, stirring constantly, until it coats the ribs and vegetables. Serve with steamed rice!
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Recipe
Cantonese Braised Ribs with Bitter Melon (凉瓜焖排骨)
Ingredients
- 1½ pounds pork ribs (pre-cut into bite-size pieces)
- 1½ pounds Chinese bitter melon (2 medium)
- 1 red bell pepper (seeded cut into large chunks)
- 3 slices ginger
- 6 cloves garlic (smashed)
- 2 teaspoons cornstarch
- ¼ teaspoon white pepper
- 1 tablespoon Shaoxing wine
- ½ tablespoon light soy sauce
- ½ teaspoon dark soy sauce
- 3 tablespoons neutral oil (such as avocado, canola, or vegetable oil; divided)
- 2 tablespoons whole fermented black beans
- 1 tablespoon Chee Hou Sauce
- 1 tablespoon oyster sauce
- 1½ to 2 cups water
- Salt (to taste)
Instructions
- Soak the ribs in cold water for 1 hour, changing the water once at the halfway point. Meanwhile, slice the bitter melons in half lengthwise and use a spoon to thoroughly scoop out the seeds and any white pith. With your knife at a 45° angle, slice the bitter melon into ½-inch thick pieces. To reduce bitterness, you can drop the bitter melon pieces into boiling water for 1 minute, then drain and set aside. Also prepare the bell pepper, ginger, and garlic.
- Once the ribs are done soaking, drain, squeeze them and shake off any excess water. In a large bowl, combine the ribs with the cornstarch, white pepper, Shaoxing wine, light soy sauce, and dark soy sauce. Mix well and marinate for 20 minutes.
- Preheat a wok over medium-high heat until lightly smoking, and add 1 tablespoon of neutral oil along with the bitter melon and bell pepper. Stir-fry for about 3 minutes, then remove and set aside.
- In the same wok over medium-high heat, add 1 more tablespoon of oil to coat the bottom. Pan-fry the ribs until lightly browned, stirring occasionally so they don’t stick.
- Now push the ribs aside to make space at the bottom of the wok. Reduce the heat to medium, and add the remaining tablespoon of oil, along with the fermented black beans, ginger, garlic, Chee Hou sauce, and oyster sauce. Cook for about 1 minute, stirring often to prevent burning.
- Now add the water to cover the ribs, along with the stir-fried bitter melon and peppers. Mix well, cover, and simmer for 15-20 minutes over medium heat. You can cook it longer if you want the ribs to be super tender. Check occasionally to make sure the sauce does not dry out.
- Uncover the wok. There should be a lot of liquid left, if not, add in a bit more water. Mix everything well. Cover and simmer for another 10 minutes over medium heat.
- Uncover and add salt to taste. Increase the heat to reduce the sauce, stirring constantly, until it coats the ribs and vegetables. Serve with steamed rice!
