Description
A famous meat dish representing Wuxi, Jiangsu. It embodies the Jiangnan Nong You Chi Jiang (oily, rich, sweet) profile. Pork spareribs are dyed vibrant red using red yeast rice and braised to melting perfection with massive sugar, soy, and star anise.
Restaurants serving Wuxi Braised Spare Ribs
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork spareribs
- Red yeast rice paste
- Rock sugar
- Soy sauce
- Cooking wine
- Star anise
- Cinnamon
- Ginger
Instructions
- [Authentic Recipe]
- Cleave pork spareribs and blanch to remove scum.
- Heat oil; fry ribs until golden.
- [The Secret]: Add Hong Zao (red yeast rice paste) to dye the meat vibrant red.
- Add scallion, ginger, star anise, cinnamon, and cloves.
- Add soy, wine, and massive rock sugar.
- Flood with water, cover, and braise on low for 1-
- hours until meat falls off the bone.
- Blast on high to reduce the liquid into a thick, red syrupy glaze coating the meat.
Learn more Spice, substitutes, tips
Key spices
Syrupy sweetness of massive sugar and Chinese spice aroma of star anise/cinnamon、八角・桂皮の中華スパイスの香り
Substitutes at Japanese supermarkets
Use JP spareribs; omit red yeast rice if unavailable, just use soy and heavy sugar
Pairing
Warm Shaoxing Wine / Longjing Tea
Trivia
Wuxi is known as China's ultimate sweet tooth city. Invented by a butcher during the Qing Dynasty, it remains a mandatory dish for any tourist visiting Wuxi.
Eating tips & etiquette
Served bone-in. Pick up with chopsticks and scrape the meat off the bone with your front teeth. An intense sweetness hits instantly, followed by meat umami and spices.
Allergen
Pork, Soybeans, Wheat