Wuxi Spare Ribs
Wuxi Spare Ribs is a classic Jiangsu dish with rich soy aroma, tender meat falling off the bone, sweet and savory balanced, a staple at festive banquets.
Ingredients
14 items- Pork spare ribs 500g
- Spring onion 1
- Ginger 1 piece
- Star anise 2 pieces
- Cinnamon stick 1 small piece
- Bay leaves 2 pieces
- Cooking wine 2 tablespoons
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 tablespoon
- Rock sugar 30g
- Chinese black vinegar 1 tablespoon
- Salt to taste
- Cooking oil as needed
- Water as needed
Nutrition
Steps （7 steps）
Put ribs in cold water with ginger and wine. Boil, skim foam, cook 3 min. Drain and rinse.
Heat oil and sugar over low heat until sugar melts into amber. Add ribs, stir quickly to coat.
Add ginger, spring onion, star anise, cinnamon, bay leaves. Stir-fry over medium heat 1 min until fragrant.
Add cooking wine, light and dark soy sauce, vinegar. Stir well. Pour hot water to cover ribs. Bring to a boil.
Cover, turn to low heat, braise 40 min until ribs are tender and can be pierced with chopsticks.
Uncover, turn to high heat to reduce sauce, stirring until sauce thickens and glazes ribs, about 5 min.
Plate ribs, drizzle remaining sauce. Garnish with chopped spring onion or sesame seeds.
Tips
Always start blanching in cold water to remove blood. Use low heat for caramelizing sugar to avoid bitterness. Add enough water at once; adding later affects texture. Stir constantly during reduction to prevent sticking and ensure shiny glaze.
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