Wuxi Spareribs 無錫排骨
The famous cuisine of Jiangsu is known for its wonderful red braising, a star combination of soy sauce and sugar, slowly cooked down and caramelized into sweet, meltingly tender meat dishes. Wuxi Spareribs 無錫排骨 is a tender, almost melting off the bone meat enrobed in a glossy thick gorgeous herb infused sauce.
- Prep time
- 2 min
- Cook time
- 1 hr 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 spareribs
- 4 tbsp soy sauce
- 1 tbsp Shao Hsing rice wine
- 2-3 tbsp oil
- 4 stalks spring onions, white part only, cut to 1 inch lengths
- 5 slices ginger
- 1/2 cup Shao Hsing rice wine
- 2 star anise
- 1 cinnamon stick
- 1 cup chicken stock
- 2-3 tbsp rock sugar
- 1 tbsp dark soy sauce
Instructions
- 1
Slice the ribs to separate if not yet separated. Add 2 tbsp of soy sauce and 1 tbsp rice wine to ribs and marinate for 30 mins.
- 2
Heat a pot that can snugly fit your ribs, then add oil. Immediately add ginger. Stir until fragrance rises, add spring onion and stir until fragrance rises. Add the ribs and stir fry over medium high heat until golden brown on all sides.
- 3
Add remaining 2 tbsp soy sauce, 1/2 cup rice wine, star anise, cinnamon stick, and enough stock to cover ribs. When pot is brought to a boil, lower the heat to the lowest possible and cook, covered, for 1 hour. Check water level often and add water if necessary.
- 4
When ribs are meltingly tender and can be poked through add sugar to taste and the dark soy sauce. Cook, uncovered, for 5 more minutes or until the sauce is thick, clingy and glossy.