Regional Comfort
Wuxi Style Pork Spare Ribs
無錫排骨
(mou sik páái guk)
What You'll Need
Chinese Tools For The Tasks
Let's Get Cooking!
To begin the preparation of Wuxi-style pork spare ribs, start by cutting the ribs and marinating them in light soy sauce and Shaoxing wine. Heat vegetable oil in a casserole and sauté thick slices of ginger and the white parts of scallions. Cook the pork spare ribs until they become golden brown, and then set them aside. In the same casserole, add star anise, cinnamon, and chili peppers (if desired). Stir in chicken stock, soy sauces, Shaoxing wine, red vinegar, and salt. Return the ribs to the pot, cover it, and let it simmer in low heat for an hour. Afterwards, add rock sugar and continue cooking uncovered until the sauce thickens. Serve the tender ribs with rice.
Beyond The Recipe
On Substitution
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Wuxi Style Pork Spare Ribs (mou sik páái guk)
Course: PorkCuisine: Jiangsu4
servings30
minutes1
hour30
minutes1044
kcalWuxi-style pork spare ribs are a classic dish that originated in Wuxi, Jiangsu Province, China. This Jiangsu delicacy exudes a tender texture and a flavorful taste, attributed to the marination process involving soy sauce and Shaoxing wine. The ribs are then braised gently in a tasty sauce with aromatic spices such as star anise and cinnamon, allowing the flavors to blend harmoniously. Paired with rice, this dish provides a satisfying and comforting meal that delights the palate while showcasing the region's rich culinary heritage.
INGREDIENTS
- For the mains:
2 lb Pork Spare Ribs (approx. 1kg) (cut into half)
2 tbsp Dark Soy Sauce
4 tbsp Light Soy Sauce
2-inch Ginger (thick slices)
4 Stalk Scallions (whole) (1-inch pieces)
2 Star Anise
1 Cinnamon Stick
1 oz. Rock Sugar (approx. 30g)
4 Dried Chili Peppers (if desired)
4 tbsp Shaoxing Wine
2 tbsp Red Vinegar
1 cup Chicken Stock
2 tbsp Vegetable Oil
1 tsp Salt (adjust to taste)
DIRECTIONS
- Preparation steps:
- Slice the ribs to separate if they are not yet separated, and cut the ribs into single-bone pieces (or your friendly local butcher can assist you with this). Marinate with 2 tablespoons of light soy sauce and 1 tablespoon of Shaoxing wine for 30 minutes.
- Meanwhile, cut thick slices of fresh ginger and use only the white part of the scallions, cutting them into one-inch pieces.
- Cooking steps:
- Heat the vegetable oil in a casserole over medium heat. Add the fresh ginger and scallions, stirring them a bit in the oil to release the fragrance. Fry the pork spare ribs in the casserole, a few at a time, until golden brown on all sides. Remove them from the plate when they are done.
- Add the star anise, cinnamon stick, and optional dried red chili peppers to the same casserole. Toss them in the oil before pouring in the chicken stock. Then, add the remaining light soy sauce, Shaoxing wine, red vinegar, dark soy sauce, and salt, ensuring everything is thoroughly mixed.
- Finally, add the fried ribs to the casserole, making sure they are covered with the chicken stock. If needed, add a bit of water. Bring the casserole to a boil, then reduce the heat and cook covered for an hour, skimming off any surface scum from time to time.
- The ribs should be tender enough by then to be poked through with a chopstick. Add the rock sugar and cook uncovered for another 10 minutes over low heat, allowing the sauce to thicken and cling to the ribs.
- At this stage, the ribs should be almost falling off the bone. Place them one by one on a serving plate with the help of a chopstick. Serve them with rice.