Wuxi Spareribs

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the pork spareribs in a large pot and cover with water for blanching. Bring to a boil over high heat and cook for 5 minutes, skimming off any foam that rises to the surface.

   Ca. 10 min.

   Kokkens note: Blanching removes impurities and excess blood, resulting in cleaner broth and flavor.

2. 2

   Drain the spareribs and rinse them thoroughly under cold running water. Set aside.

   Ca. 5 min.

3. 3

   In a clean large pot or Dutch oven, combine the blanched spareribs, ginger, star anise, cinnamon stick, and bay leaf.

   Ca. 2 min.

4. 4

   Add the shaoxing wine, light soy sauce, dark soy sauce, rock sugar, and black vinegar to the pot.

   Ca. 1 min.

5. 5

   Pour in the water for braising liquid, ensuring the ribs are mostly submerged. If needed, add a little more water to cover them.

   Ca. 1 min.

6. 6

   Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 60 minutes.

   Ca. 1 t.

   Kokkens note: Maintain a gentle simmer to ensure the ribs become tender without drying out.

7. 7

   After 60 minutes, remove the lid and increase the heat to medium-high. Continue to cook, stirring occasionally, for another 10-15 minutes, or until the sauce has thickened and coats the ribs in a glossy glaze.

   Ca. 15 min.

   Kokkens note: Watch carefully during this stage to prevent the sugar from burning. The sauce should be syrupy.

8. 8

   Remove the ginger slices, star anise, cinnamon stick, and bay leaf from the pot.

   Ca. 1 min.

   Kokkens note: These aromatics have imparted their flavor and are no longer needed.

9. 9

   Garnish with chopped green onion before serving.

   Ca. 1 min.