Wuxi Spare Ribs
Wuxi Spare Ribs is a traditional dish from Jiangsu, China. The ribs are braised to a tender, fall-off-the-bone texture with a glossy dark red glaze. The sweet and savory flavor is perfectly balanced, making it a favorite for festive meals.
Ingredients
11 items- Pork spare ribs 500 g
- Spring onions 2
- Ginger 1 piece
- Star anise 2
- Cinnamon stick 1 small piece
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 tablespoon
- Cooking wine (Shaoxing) 2 tablespoons
- Rock sugar 30 g
- Salt to taste
- Cooking oil as needed
Nutrition
Steps （6 steps）
Rinse the spare ribs and place in a pot with cold water. Add a few slices of ginger and 1 tablespoon of cooking wine. Bring to a boil over high heat, skim off the foam, and blanch for about 3 minutes. Drain, rinse with warm water, and pat dry. This removes impurities and reduces gaminess.
Heat enough oil in a wok or deep skillet to 180°C (350°F). Add the ribs and fry over medium heat until golden brown on both sides, about 5 minutes, turning occasionally. The surface should become slightly crispy. Remove and drain on paper towels.
Leave a little oil in the pan. Add the rock sugar and stir over low heat until it melts and turns amber (about 2–3 minutes). Be careful not to burn it, as burnt sugar becomes bitter. Quickly add the ribs and toss to coat evenly with the caramelized sugar.
Add the spring onion, ginger, star anise, cinnamon, light soy sauce, dark soy sauce, and cooking wine. Stir-fry for about 1 minute until fragrant. Pour in enough hot water to just cover the ribs (approx. 800 ml). Bring to a boil, then reduce the heat to low, cover, and simmer for 40–50 minutes until the meat is very tender and easily pierced with a chopstick.
Remove the lid and turn up the heat to high. Cook, stirring constantly, to reduce the sauce until it thickens and coats the ribs. Taste and add salt if needed (remember the soy sauces are salty). Continue stirring until the sauce is almost completely absorbed and the ribs are glistening and dark red.
Turn off the heat. Transfer the ribs to a serving plate and garnish with chopped spring onions. Serve immediately. The ribs are tender, flavorful, and glossy.
Tips
The key to perfect Wuxi ribs is the caramelized sugar and slow braising. Always use low heat when caramelizing sugar to avoid burning. Simmer the ribs long enough for the flavors to penetrate. During the final reduction, stir frequently to prevent sticking. For a sweeter taste, you can add more rock sugar.
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