Main Course

Wuxi Spareribs

Name: Wuxi Spareribs
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 1,000 g pork spareribs cut into 5 cm pieces; 1,000 ml water; 20 g ginger sliced; 2 pcs star anise; 1 pcs cinnamon stick; 1 pcs bay leaf; 60 ml shaoxing wine; 45 ml light soy sauce; 15 ml dark soy sauce; 50 g rock sugar crushed; 15 ml black vinegar; 500 ml water; 1 pcs green onion chopped

These Wuxi spareribs are a classic Chinese dish known for their sweet and savory glaze. The ribs are braised until tender, then coated in a rich, glossy sauce. This recipe delivers a delicious balance of flavors that is perfect for a comforting meal.

An original recipe by Forkin

Total time: 1 hr 55 min
Serves: 4
Difficulty: Medium
Per serving: 754 kcal

Allergen information: may contain gluten, soy, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,000 gpork spareribs, cut into 5 cm pieces

blanching

1,000 mlwater

braising

20 gginger, sliced
2 pcsstar anise
1 pcscinnamon stick
1 pcsbay leaf
60 mlshaoxing wine
45 mllight soy sauce
15 mldark soy sauce
50 grock sugar, crushed
15 mlblack vinegar

braising liquid

500 mlwater

garnish

1 pcsgreen onion, chopped

Equipment

large pot · dutch oven

The method

Step by step

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.
About 10 min
Cook’s note: Blanching removes impurities and excess blood, resulting in cleaner broth and flavor.
2
Drain the spareribs and rinse them thoroughly under cold running water. Set aside.
About 5 min
3
In a clean large pot or Dutch oven, combine the blanched spareribs, ginger, star anise, cinnamon stick, and bay leaf.
About 2 min
4
Add the shaoxing wine, light soy sauce, dark soy sauce, rock sugar, and black vinegar to the pot.
About 1 min
5
Pour in the water for braising liquid, ensuring the ribs are mostly submerged. If needed, add a little more water to cover them.
About 1 min
6
Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 60 minutes.
About 1 hr
Cook’s note: Maintain a gentle simmer to ensure the ribs become tender without drying out.
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.
About 15 min
Cook’s note: Watch carefully during this stage to prevent the sugar from burning. The sauce should be syrupy.
8
Remove the ginger slices, star anise, cinnamon stick, and bay leaf from the pot.
About 1 min
Cook’s note: These aromatics have imparted their flavor and are no longer needed.
9
Garnish with chopped green onion before serving.
About 1 min

Per serving

Nutrition

52%Score

Calories: 754.4kcal
Protein: 61.8g
Carbs: 4.5g
Fat: 52.8g
Fibre: 1.2g
Sugar: 0.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Wuxi spareribs in an airtight container in the refrigerator.

Reheating

Reheat gently in a saucepan over low heat or in the microwave until warmed through.