Wuxi Spareribs

READY IN: 1hr 45mins
Recipe by Grace Lynn

I got this recipe from my October issue of Gourmet and made it for dinner tonight. It is the best Chinese dish I have ever made, authentic to the bone! The meat is so tender and the sauce is heavenly. I served it over plain white steamed rice!

Top Review by mianbao

Just perfect! These are absolutely delicious. I cooked the ribs in the fairly big pieces that they came as and used 1 tablespoon Japanese granulated yellow sugar, but followed the recipe otherwise. I decided not to thicken the sauce, though, as it seems nice as it is. I can't get over how good these are. Thank you very very much for posting this recipe. I'd like to add that one pound of bone-in meat is not much per serving when divided by four. Perhaps the four servings is when used as appetizers. As a main dish, I would at least double the amount of meat to get three servings. It is so good it will disappear quickly no matter how much you make.

Ingredients Nutrition


  1. Blanch whole scallion in a 4-quart pot of boiling water until softened, about 1 minute.
  2. Transfer scallion to a work surface and return pot of water to a boil.
  3. Add ribs to boiling water and return to a boil, then immediately drain ribs in a colander.
  4. Transfer ribs to a wide 2 1/2- to 3-quart heavy pot.
  5. Carefully tie blanched scallion into a knot and add to pot with ribs.
  6. Add wine, soy sauces, 3 cups water, ginger, star anise, cinnamon, rock sugar, and pepper to pot with ribs and simmer, covered, until meat is just tender, about 1 hour.
  7. Remove lid and boil over moderately high heat, stirring occasionally, until sauce is reduced by three fourths and meat is very tender, about 20 minutes more.
  8. Whisk together cornstarch and remaining tablespoon water in a cup.
  9. Reduce heat to moderate and add cornstarch mixture to ribs, then cook, stirring, until sauce is thickened, about 1 minute.
  10. Remove from heat and stir in sesame oil.
  11. Serve sprinkled with chopped scallion and cilantro.

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