Wuxi ribs

 

Method 1

Ingredients

650g pork spare ribs

cut into 3-4cm lengths (you can also use baby back ribs), washed, rinsed and patted dry

a pinch of ground white pepper

4 large garlic cloves

finely minced

2 tbsp yellow bean paste

or red miso paste

1 tbsp shaoxing rice wine

or dry sherry

1 tbsp dark soy sauce

groundnut oil

for deep-frying

micro chives

or chives to serve

For the sweet and sour sauce

3 tbsp light soy sauce

1 tbsp shaoxing rice wine

or dry sherry

2 tbsp chinkiang black rice vinegar

2 tbsp soft brown sugar

1 tbsp runny honey

step 1

Put the ribs in a large bowl, season with sea salt and the ground white pepper. Add the garlic, yellow bean paste, shaoxing rice wine and dark soy sauce to create a paste. Mix together well to combine, using your hands to work the marinade into the pork. Put it in the fridge, covered, for 20 mins to let the ribs marinate.

step 2

Heat a wok or heavy-based saucepan over high heat and fill just less than half-full with the groundnut oil. Heat to 180C or until a cube of bread dropped in turns golden brown in 30 secs. Drain the ribs of the marinade. Using a spider or slotted spoon, carefully lower the ribs and shallow fry for 7-8 mins or until browned. Gently turn them to ensure even cooking. Once cooked, remove them and drain on kitchen paper. Do this in batches until all the ribs are cooked.

step 3

In a small jug, combine all the ingredients for the sweet and sour sauce, mixing well with a fork or whisk and set aside.

step 4

Put the wok or a large frying pan over a high heat. Add the ribs and pour in the sauce, cooking on medium heat for 5-6 mins or until the sauce has reduced to a sticky consistency. Garnish with the micro chives and serve immediately, accompanied with some stir-fried greens and jasmine rice, if you like.

Method 2

🍖 Wuxi-Style Sweet Braised Pork Ribs (无锡排骨)

✅ Serves: 2–4

🕒 Time: ~1.5–2 hours (includes braising)

🛒 Ingredients

Main:

Pork spare ribs – 500g (cut into 5–6 cm pieces)

Shaoxing wine – 3 tbsp

Dark soy sauce – 1.5 tbsp (for color)

Light soy sauce – 1.5 tbsp (for saltiness)

Rock sugar – 2–3 tbsp (or substitute with brown sugar)

Ginger – 4–5 slices

Garlic – 2–3 cloves, smashed

Star anise – 2

Cinnamon stick – 1 small piece

Bay leaf – 1 (optional)

Scallions – 2 stalks, cut into sections

Water or stock – Enough to cover ribs (about 500 ml)

Salt – to taste

Oil – 1 tbsp

🍳 Instructions

1. Blanch the ribs:

Put ribs in a pot of cold water. Bring to a boil, skim off scum, then drain and rinse the ribs to remove impurities.

2. Caramelize the sugar:

In a wok or deep pan, heat 1 tbsp oil over medium heat.

Add the rock sugar and gently stir until it melts and turns a reddish-brown caramel color.

Quickly add the ribs and stir-fry to coat evenly in the caramelized sugar.

3. Add aromatics:

Add ginger, garlic, scallions, star anise, cinnamon, and bay leaf. Stir-fry for a minute until fragrant.

4. Season and braise:

Add Shaoxing wine, light soy sauce, dark soy sauce, and just enough water/stock to cover the ribs.

Bring to a boil, reduce to low heat, cover, and simmer for 60–90 minutes until ribs are very tender.

5. Reduce the sauce:

Uncover and turn heat to medium-high.

Let the sauce reduce and thicken into a sticky glaze, coating the ribs.

Stir occasionally to prevent burning. Adjust seasoning with a bit of salt or extra soy sauce if needed.

6. Serve:

Garnish with chopped scallions or sesame seeds (optional).

Serve hot with steamed rice or mantou (Chinese steamed buns).

🔧 Tips:

Rock sugar gives the most authentic flavor and sheen — but brown sugar works in a pinch.

If short on time, you can use a pressure cooker to braise in ~25–30 minutes.

These ribs taste even better the next day — great for make-ahead.