Wuxi Spareribs
Indulge in the rich, caramelized flavors of Wuxi Spareribs, a classic Chinese braised dish that elevates pork ribs to a whole new level. Tender, fall-off-the-bone spareribs are simmered in an aromatic blend of Shaoxing wine, soy sauces, and warm spices like star anise and cinnamon, creating a velvety glaze that's deeply savory with a subtle sweetness from melted rock sugar. The ribs are first blanched and then slow-braised to perfection, ensuring they absorb every bit of the luscious sauce. Finished with a sprinkle of sesame seeds, these ribs are a show-stopping centerpiece for any meal, perfect when paired with steamed rice to soak up every bit of the flavorful sauce. Experience the authentic taste of Jiangsu cuisine with this comforting and irresistibly sticky specialty.
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Recipe Information
Ingredients
- 1000 grams Pork spareribs
- 20 grams Ginger
- 2 stalks Scallions
- 4 tablespoons Shaoxing wine (Chinese cooking wine)
- 6 tablespoons Light soy sauce
- 2 tablespoons Dark soy sauce
- 60 grams Rock sugar (or white sugar)
- 1 tablespoon Rice vinegar
- 2 pieces Star anise
- 1 stick Cinnamon stick
- 500 milliliters Water
- 1 tablespoon Sesame seeds (for garnish)
Instructions
Cut the spareribs into 5-7 cm (2-3 inch) pieces and rinse thoroughly under cold water to remove any bone fragments or impurities.
Blanch the spareribs: Bring a pot of water to a boil and carefully lower the ribs into the water. Simmer for 5-7 minutes until scum forms on the surface. Remove the ribs and rinse them under cold water. Set aside.
Slice the ginger into thin slices and cut the scallions into 5-cm (2-inch) lengths. These will add flavor to the dish.
In a large, heavy-bottomed pot, heat 2 tablespoons of oil over medium heat. Add the ginger slices and scallions, sautéing until fragrant, about 1-2 minutes.
Add the blanched spareribs to the pot and stir-fry for 3-5 minutes, allowing them to absorb the aromatic flavors and lightly brown.
Deglaze the pot by adding the Shaoxing wine, stirring to lift any delicious browned bits from the bottom.
Pour in the light soy sauce, dark soy sauce, and rice vinegar. Stir to coat the ribs evenly.
Add the rock sugar, star anise, and the cinnamon stick. Stir well, allowing the sugar to dissolve partially.
Add 500 ml of water to the pot, ensuring the spareribs are just covered. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer gently for 90 minutes, stirring occasionally to prevent sticking.
After 90 minutes, remove the lid and increase the heat to medium-high to reduce the sauce. Stir frequently to avoid burning, and continue to cook until the sauce thickens and clings to the ribs, about 10-15 minutes.
Taste and adjust the seasoning with additional soy sauce or sugar if needed.
Transfer the spareribs to a serving plate, garnish with sesame seeds, and serve hot with steamed rice or your choice of side dishes.
Nutrition Facts
Calories |
3426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.0 g | 299% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 10608 mg | 461% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 63.7 g | ||
| Protein | 217.1 g | 434% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2850 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
