Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Wuxi Spareribs
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- Level: Easy
- Total: 1 hr 50 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1593
- Total Fat
- 130 g
- Saturated Fat
- 39 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 83 g
- Cholesterol
- 409 mg
- Sodium
- 2167 mg
These rich and juicy pork ribs are falling-off-the-bone tender after slowly braising in a mixture of soy sauce, star anise, cinnamon and rock sugar. The dish originated in the town of Wuxi (pronounced woo-shee) located outside Shanghai. It’s a popular dish in Shanghai-style restaurants but quite easy to make at home with just a bit more than an hour of braising time needed for irresistible results. The ribs with their thick, sweet-salty sauce pair well with a bowl of rice and a vegetable side. Wuxi spareribs are traditionally sweetened with rock sugar, but brown sugar is a good substitute if you can’t find it.
- Level: Easy
- Total: 1 hr 50 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1593
- Total Fat
- 130 g
- Saturated Fat
- 39 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 7 g
- Protein
- 83 g
- Cholesterol
- 409 mg
- Sodium
- 2167 mg
Ingredients
Directions
- Combine the spareribs, 3 tablespoons of the light soy sauce and 2 tablespoons of the Shaoxing wine in a large bowl and toss until evenly mixed. Set aside to marinate at room temperature for a few minutes or up to half an hour.
- Heat a wok over medium-high heat until it just starts to smoke, about 3 minutes. Swirl in the oil. Working in batches if necessary, add the ribs and sear in a single layer in the wok until golden brown, about 2 minutes. Rotate the ribs so all sides get browned. If there is a lot of fat in the wok pour off all but 1 tablespoon.
- Add the scallions and ginger to the ribs in the wok and stir-fry until the scallions are wilted, about 2 minutes. Swirl in the remaining 4 tablespoons Shaoxing wine and stir-fry until evaporated. Stir in 2 cups cold water, the remaining 3 tablespoons light soy sauce, the rock sugar, dark soy sauce, star anise, cinnamon sticks and chicken bouillon powder. Cover, bring to a simmer, reduce the heat and gently simmer the ribs until tender, about 1 hour, tossing them occasionally.
- Remove the lid and simmer, uncovered, over medium-high heat until the sauce is thickened and glazes the ribs, 15 to 18 minutes. Remove the star anise, cinnamon stick and ginger if desired and serve immediately.
