Wuxi Spareribs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1593
- Total Fat
- 130
- Saturated Fat
- 39
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 83
- Cholesterol
- 409
- Sodium
- 2167
- Total: 1 hr 50 min
- Active: 35 min
Ingredients
4 1/2 pounds center cut pork spareribs, cut into individual ribs
6 tablespoons light soy sauce
6 tablespoons Shaoxing wine
3 tablespoons neutral oil, such as vegetable or canola oil
4 scallions, cut into 2-inch pieces
One 1-inch piece ginger, sliced into 1/4-inch coins
1 1/2 ounces rock sugar or brown sugar (about 3 tablespoons)
2 tablespoons dark soy sauce
2 star anise pods
1 cinnamon stick
1 1/2 tablespoons chicken bouillon powder
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.