📝 About This Recipe
Hailing from the Jiangsu province, these legendary ribs are the crown jewel of Huaiyang cuisine, celebrated for their 'fall-off-the-bone' tenderness and vibrant mahogany glaze. Unlike the battered and fried versions found in takeout, Wuxi ribs are slow-braised in a complex master stock of rock sugar, aged vinegar, and aromatic spices until the collagen melts into a rich, velvety sauce. This dish is a masterclass in the 'Red Braising' technique, offering a sophisticated balance of savory depth and a characteristic sweetness that lingers on the palate.
🥗 Ingredients
The Meat
- 2 pounds Pork Spare Ribs (cut into 1.5-inch individual segments)
- 2 tablespoons Shaoxing Rice Wine (for the blanching liquid)
- 3 slices Ginger (smashed)
Aromatics and Spices
- 1 2-inch piece Ginger (sliced into thick coins)
- 3 stalks Scallions (tied into a knot)
- 2 whole Star Anise
- 1 small piece Cassia Cinnamon Stick
- 2 tablespoons Cooking Oil (neutral oil like vegetable or canola)
The Braising Liquid
- 3 tablespoons Light Soy Sauce (for saltiness and depth)
- 1.5 tablespoons Dark Soy Sauce (primarily for the rich color)
- 4 tablespoons Chinkiang Black Vinegar (divided: 3 for braising, 1 for finishing)
- 60 grams Yellow Rock Sugar (crushed; provides the signature glossy shine)
- 1/4 cup Shaoxing Rice Wine
- 3-4 cups Hot Water (enough to fully submerge the ribs)
For Garnish
- 1 teaspoon Toasted Sesame Seeds
- 1 handful Fresh Cilantro or Scallion curls (thinly sliced)
👨🍳 Instructions
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1
Place the pork ribs in a large pot and cover with cold water. Add the 3 ginger slices and 2 tablespoons of Shaoxing wine. Bring to a boil for 5 minutes to draw out impurities.
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2
Drain the ribs and rinse them thoroughly under cold running water to remove any scum. Pat them completely dry with paper towels; this is crucial for the searing step.
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3
In a heavy-bottomed wok or Dutch oven, heat 2 tablespoons of oil over medium heat. Add the ribs in a single layer and sear until they are lightly golden brown on all sides (about 5-7 minutes).
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4
Push the ribs to the side of the pot. Add the ginger coins, scallion knot, star anise, and cinnamon stick to the center. Stir-fry for 1 minute until the aromatics are fragrant.
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5
Add the crushed rock sugar to the oil. Stir constantly until the sugar melts and begins to turn a light amber color, coating the ribs in a thin caramel.
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6
Pour in 1/4 cup Shaoxing wine to deglaze the pan, scraping up any browned bits from the bottom.
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7
Add the light soy sauce, dark soy sauce, and 3 tablespoons of the Chinkiang black vinegar. Stir to ensure every rib is coated in the darkening sauce.
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8
Pour in the hot water until the ribs are fully submerged. Bring the liquid to a rolling boil, then immediately reduce the heat to low.
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9
Cover with a tight-fitting lid and simmer gently for 75 to 90 minutes. Check occasionally to ensure there is still enough liquid; the meat should be very tender but not yet falling apart.
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10
Remove the lid and discard the ginger, scallions, star anise, and cinnamon stick.
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11
Increase the heat to medium-high to reduce the sauce. This is the most critical stage. Stir frequently as the liquid thickens to prevent the sugar from burning.
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12
When the sauce has reduced to a thick, syrupy glaze that coats the back of a spoon, stir in the final 1 tablespoon of black vinegar to brighten the flavor.
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13
Toss the ribs one last time to ensure a thick, mirror-like glaze covers every piece. Transfer to a serving platter.
💡 Chef's Tips
Always use rock sugar instead of granulated sugar for a superior glass-like shine and a mellow sweetness. Do not skip the blanching step; it ensures the pork flavor is clean and the sauce remains clear and smooth. If the sauce is reducing too slowly, you can remove the ribs temporarily to avoid overcooking them, then toss them back in once the syrup is ready. Adjust the vinegar at the very end; vinegar loses its acidity during long cooking, so that final splash is the secret to the 'sweet and sour' balance.
🍽️ Serving Suggestions
Serve alongside steamed jasmine rice to soak up the extra glossy sauce. Pair with a side of stir-fried bok choy or smashed cucumber salad to provide a crisp, refreshing contrast to the rich meat. A pot of Dragon Well (Longjing) green tea is the traditional beverage pairing for Wuxi cuisine. For a formal presentation, garnish with a sprinkle of toasted sesame seeds and delicate curls of scallion white.