Wuxi Spare Ribs

Ingredients

• 2 pounds pork spare ribs, cut into 2-inch pieces
• 2 tablespoons vegetable oil
• 1 tablespoons ginger, sliced
• 2 scallions, cut into 2-inch pieces, white and green separated
• 3 tablespoons Shaoxing wine
• 3 tablespoons light soy sauce
• 1 tablespoons dark soy sauce
• 3 tablespoons rock sugar, crushed
• 3 tablespoons Chinese black vinegar
• 1 1/2 cups water
• 1 star anise pod
• 1/2 teaspoons salt
• 1 teaspoons toasted sesame seeds, for garnish

Method

1. 1

   Bring a pot of water to a boil and blanch the spare rib pieces for 2 minutes to remove impurities.

   2:00 · Blanch ribs
2. 2

   Drain the ribs and rinse under cold water; pat dry with paper towels.

3. 3

   Heat the vegetable oil in a wok or heavy pot over medium-high heat until shimmering.

4. 4

   Add the ginger and scallion whites and stir-fry for 30 seconds until fragrant.

   0:30 · Stir-fry aromatics
5. 5

   Add the blanched ribs to the pot and stir-fry for 3 minutes until lightly browned on the edges.

   3:00 · Brown ribs
6. 6

   Pour in the Shaoxing wine and stir to deglaze, scraping up any browned bits from the bottom.

7. 7

   Add the light soy sauce, dark soy sauce, rock sugar, black vinegar, water, star anise, and salt. Stir to combine.

8. 8

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the ribs are tender, about 60 minutes.

   1:00:00 · Simmer ribs
9. 9

   Uncover and increase heat to medium-high. Simmer uncovered, stirring occasionally, until the sauce reduces to a thick, glossy glaze, about 15 minutes.

   15:00 · Reduce sauce
10. 10

    Remove the star anise. Transfer the ribs to a serving platter and spoon the glaze over the top.

11. 11

    Garnish with the scallion greens and toasted sesame seeds before serving.