Entree: China – Jiangsu – 无锡排骨 ➤ Wúxī páigǔ (Sweet, soy-braised pork spare ribs from Wuxi, braised until tender and caramelized in a glossy sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) pork spare ribs, cut into 1.5–2 inch (4–5 cm) pieces
- 1 tbsp (15 ml) vegetable oil
- 3 tbsp (45 g) rock sugar or packed brown sugar
- 3 tbsp (45 ml) Shaoxing wine
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1/2 cup (120 ml) water (plus more if needed)
- 2-inch (5 cm) piece fresh ginger, sliced (approx. 0.53 oz (15 g))
- 2 scallions (green onions), cut into 2-inch (5 cm) pieces
- 2 star anise
- 1/2 tsp (2.5 g) five-spice powder (optional)
- 1 tsp (5 g) salt, or to taste
- 1 tsp (5 ml) sesame oil for finishing
- 1 tbsp (15 ml) vegetable oil for initial searing (if additional oil preferred)

Show original ingredient measurements

- 2 lb (900 g) pork spare ribs, cut into 1.5–2 inch (4–5 cm) pieces
- 1 tbsp (15 ml) vegetable oil
- 3 tbsp (45 g) rock sugar or packed brown sugar
- 3 tbsp (45 ml) Shaoxing wine
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1/2 cup (120 ml) water (plus more if needed)
- 2-inch (5 cm) piece fresh ginger, sliced (approx. 15 g)
- 2 scallions (green onions), cut into 2-inch (5 cm) pieces
- 2 star anise
- 1/2 tsp (2.5 g) five-spice powder (optional)
- 1 tsp (5 g) salt, or to taste
- 1 tsp (5 ml) sesame oil for finishing
- 1 tbsp (15 ml) vegetable oil for initial searing (if additional oil preferred)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Blanch the ribs: bring a pot of water to a boil, add the rib pieces and blanch 2–3 minutes to remove impurities. Drain and rinse ribs under warm water; set aside.
2. Caramelize the sugar: heat 1 tbsp (15 ml) vegetable oil in a wide, heavy-bottomed wok or saucepan over medium heat. Add rock sugar 3 tbsp (45 g) and stir until it melts and turns a deep amber color, taking care not to burn.
3. Sear the ribs: immediately add the blanched ribs and toss to coat in the caramel, searing 2–3 minutes to color the meat.
4. Add aromatics and seasonings: add sliced ginger, scallions, star anise, Shaoxing wine 3 tbsp (45 ml), light soy sauce 2 tbsp (30 ml), dark soy sauce 1 tbsp (15 ml), and 1/2 cup (120 ml) water. Stir to combine; bring to a simmer.
5. Braise gently: reduce heat to low, cover partially, and braise 45–60 minutes, turning occasionally, until ribs are tender and the sauce has reduced. Add more water a little at a time if the liquid evaporates before ribs are tender.
6. Reduce to glaze: remove the lid, increase heat to medium, and cook uncovered until sauce is thick and glossy and clings to the ribs, about 8–12 minutes. Adjust salt to taste (start with 1 tsp (5 g)). If using five-spice, add 1/2 tsp (2.5 g) near the end and stir to incorporate.
7. Finish and serve: stir in sesame oil 1 tsp (5 ml), transfer to a serving plate, garnish with thinly sliced scallion greens, and serve hot with steamed rice.

1. Blanch the ribs: bring a pot of water to a boil, add the rib pieces and blanch 2–3 minutes to remove impurities. Drain and rinse ribs under warm water; set aside.
2. Caramelize the sugar: heat 1 tbsp (15 ml) vegetable oil in a wide, heavy-bottomed wok or saucepan over medium heat. Add rock sugar 3 tbsp (45 g) and stir until it melts and turns a deep amber color, taking care not to burn.
3. Sear the ribs: immediately add the blanched ribs and toss to coat in the caramel, searing 2–3 minutes to color the meat.
4. Add aromatics and seasonings: add sliced ginger, scallions, star anise, Shaoxing wine 3 tbsp (45 ml), light soy sauce 2 tbsp (30 ml), dark soy sauce 1 tbsp (15 ml), and 1/2 cup (120 ml) water. Stir to combine; bring to a simmer.
5. Braise gently: reduce heat to low, cover partially, and braise 45–60 minutes, turning occasionally, until ribs are tender and the sauce has reduced. Add more water a little at a time if the liquid evaporates before ribs are tender.
6. Reduce to glaze: remove the lid, increase heat to medium, and cook uncovered until sauce is thick and glossy and clings to the ribs, about 8–12 minutes. Adjust salt to taste (start with 1 tsp / 5 g). If using five-spice, add 1/2 tsp (2.5 g) near the end and stir to incorporate.
7. Finish and serve: stir in sesame oil 1 tsp (5 ml), transfer to a serving plate, garnish with thinly sliced scallion greens, and serve hot with steamed rice.