📝 About This Recipe
Hailing from the historic city of Wuxi in the Jiangsu province, these ribs are the crown jewel of Huaiyang cuisine, celebrated for their 'falling-off-the-bone' tenderness and vibrant mahogany glaze. This dish perfectly balances the 'sweet and savory' profile characteristic of the region, utilizing a slow-braising technique that renders the fat into a silky coating. It is a sensory masterpiece where the deep fragrance of star anise and cinnamon meets the bright, fermented depth of red yeast rice.
🥗 Ingredients
Main Ingredients
- 2 pounds Pork Spare Ribs (cut into 2-inch individual pieces)
- 2 inch piece Ginger (sliced into thick coins)
- 4 stalks Scallions (cut into 3-inch lengths and bruised)
- 1/4 cup Shaoxing Rice Wine (for parboiling and braising)
Aromatics and Spices
- 3 whole Star Anise
- 1 piece Cinnamon Stick (about 3 inches long)
- 1 tablespoon Dried Red Yeast Rice (provides the signature red color; can be placed in a tea bag)
- 2 pieces Cloves
The Braising Liquid
- 3 tablespoons Light Soy Sauce (for savory depth)
- 1 tablespoon Dark Soy Sauce (for rich color)
- 3 ounces Rock Sugar (crushed; gives a superior glossy shine compared to granulated sugar)
- 1 teaspoon Chinkiang Black Vinegar (to balance the sweetness)
- 4 cups Water or Pork Stock (enough to fully submerge the ribs)
For Garnish
- 1 teaspoon Toasted Sesame Seeds
- 1 sprig Fresh Cilantro (optional)
👨🍳 Instructions
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1
Start by 'blanching' the ribs: Place the pork ribs in a large pot of cold water. Add 2 tablespoons of Shaoxing wine and a few slices of ginger. Bring to a boil and let it foam for 3-5 minutes to remove impurities.
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2
Drain the ribs and rinse them thoroughly under cold running water to remove any scum. Pat them dry with paper towels to ensure a good sear later.
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3
In a clean wok or heavy-bottomed pot, heat 2 tablespoons of oil over medium heat. Add the ginger slices and scallions, stir-frying until fragrant and slightly browned.
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4
Add the blanched ribs to the pot. Increase heat to medium-high and sear the ribs for 4-5 minutes, turning occasionally until they develop a light golden crust.
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5
Deglaze the pot by pouring the remaining Shaoxing wine around the edges, allowing the alcohol to steam off and release the browned bits from the bottom.
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6
Add the light soy sauce, dark soy sauce, star anise, cinnamon, cloves, and the red yeast rice (ideally in a spice bag). Stir well to coat the ribs in the soy mixture.
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7
Pour in the water or pork stock until the ribs are fully submerged. Bring the liquid to a vigorous boil.
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8
Once boiling, reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer gently for 60 minutes. The meat should be tender but not yet falling off the bone.
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9
Add the crushed rock sugar and the black vinegar. The sugar is added later to ensure the meat fibers don't tighten up too much during the initial cook.
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10
Cover and continue simmering for another 20-30 minutes. At this point, the liquid should have reduced by about half.
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11
Remove the lid and discard the ginger, scallions, and spice bag. Increase the heat to high to perform 'shou zhi' (reducing the sauce).
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12
Continuously spoon the bubbling sauce over the ribs as it thickens. The sauce is ready when it becomes a thick, syrupy glaze that clings heavily to the meat and looks like red lacquer.
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13
Transfer the ribs to a serving platter, pour the remaining glaze over the top, and sprinkle with toasted sesame seeds.
💡 Chef's Tips
Always use rock sugar instead of white sugar; it provides a unique translucent sheen and a mellow sweetness that defines this dish. Don't skip the blanching step starting from cold water, as this is essential for a 'clean' pork flavor and clear sauce. If you cannot find red yeast rice, you can omit it, but the ribs will be brown rather than the traditional vibrant red. Be patient during the final reduction phase; this is when the flavor intensifies and the texture becomes truly sticky and decadent. Ensure the heat is very low during the long simmer to prevent the lean meat from becoming tough.
🍽️ Serving Suggestions
Serve with steamed jasmine rice to soak up the rich, sweet glaze. Pair with a side of blanched Bok Choy or Gai Lan to provide a crisp, refreshing contrast to the rich meat. A pot of hot Oolong or Pu-erh tea helps cleanse the palate between bites of the fatty ribs. For a traditional Jiangsu meal, serve alongside a light silken tofu soup. Leftovers are even better the next day as the flavors continue to penetrate the bone.