Wuxi Spareribs
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover Wuxi spareribs in an airtight container in the refrigerator.
Reheat gently in a saucepan over low heat or in the microwave until warmed through.
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