Photograph of the finished Wuxi spare ribs

China · Sườn kho Vô Tích

Wuxi spare ribs

1 hr 30 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork ribs Pork ribs 1.8 lb
  • Photograph of Rock sugar Rock sugar 2.8 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Shaoxing Wine Shaoxing Wine ¼ cup
  • Photograph of Cinnamon Cinnamon 0.4 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.1 oz
  • Photograph of Cloves Cloves 0.1 oz
  • Photograph of Ginger Ginger 0.8 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Oil Oil 2 ⅔ tbsp
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Blanch the ribs for 3 minutes to remove any impurities and foam, then rinse them with warm water.
  2. 2 Melt rock sugar with oil over low heat until it turns into a reddish-brown liquid.
  3. 3 Add the ribs to the pan and stir-fry them with the caramel sauce, then add Shaoxing wine, soy sauce, cinnamon, star anise, cloves, and ginger.
  4. 4 Pour enough water to cover the ribs, bring to a boil, then reduce the heat and simmer for 70 minutes until the meat is tender and falls off the bone.
  5. 5 Remove the lid, cook over high heat for 8 minutes until the sauce thickens and coats the ribs, sprinkle with chopped scallions, and serve.

With an appliance

  • Pressure cooker 50 min

    Replace step 4: cook the ribs under high pressure for 20 minutes, then release the pressure naturally for 12 minutes; step 5: keep the lid open and cook over high heat for 8 minutes until the sauce thickens and coats the ribs.

Start cooking