Wuxi Spare Ribs
A classic Wuxi dish: glossy mahogany ribs that are fall-off-the-bone tender, with a harmonious sweet and savory flavor, emblematic of Jiangnan cuisine.
Ingredients
15 items- Pork spare ribs 500g (1.1 lbs)
- Shaoxing wine 4 tablespoons
- Light soy sauce 4 tablespoons
- Dark soy sauce 2 tablespoons
- Rock sugar 40g (1.5 oz)
- Ginger 1 piece (thumb-sized)
- Cinnamon stick 1 small
- Star anise 2
- Bay leaves 2
- Chinkiang vinegar 1 teaspoon
- Salt 1/2 teaspoon
- White pepper 1/4 teaspoon
- Vegetable oil 1 tablespoon
- Toasted white sesame seeds 1 tablespoon
- Green onions 2
Nutrition
Steps （8 steps）
Cut 500g spare ribs into 5 cm pieces and soak in cold water for 30 minutes, changing water twice to remove blood. Drain well.
In a bowl, combine ribs with 2 tbsp Shaoxing wine, 1 tbsp light soy sauce, 1/2 tsp salt, 1/4 tsp white pepper and 3 ginger slices. Marinate for 20 minutes.
Place ribs in cold water, bring to a boil over high heat, skim off foam, boil for 2 minutes until ribs change color. Rinse with warm water and drain.
Heat 1 tbsp oil in a pot over low heat, add 40g rock sugar and stir until melted and amber-colored. Immediately add ribs and stir-fry to coat evenly.
Add enough hot water to cover ribs (about 600 ml), then add 3 tbsp light soy, 2 tbsp dark soy, 2 tbsp Shaoxing wine, 1 cinnamon stick, 2 star anise, and 2 bay leaves. Bring to a boil, then reduce to low heat, cover and simmer for 45 minutes until meat is very tender.
Uncover, increase heat to high and reduce the sauce, stirring constantly to prevent sticking, until the sauce thickens and coats the ribs, about one-third remains. Turn off heat.
Optionally stir in 1 tsp Chinkiang vinegar, mix well and let rest for 2 minutes to deepen flavor.
Arrange ribs on a serving plate, drizzle with remaining sauce, garnish with toasted sesame seeds and sliced green onions. Serve hot.
Tips
When caramelizing sugar, use low heat and watch closely to avoid burning. Add enough hot water at once during braising — don't add more later. Stir constantly during sauce reduction to prevent sticking.
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