Prep 15 mins
Cook 1 hr 30 mins
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!
- 1 scallion, trimmed,plus
- 1 tablespoon chopped scallion
- 1 lb pork spareribs, cut crosswise into 2 inch pieces by butcher
- 1⁄3 cup rice wine (preferably Shaoxing) or 1⁄3 cup medium-dry sherry
- 1 tablespoon dark soy sauce (sometimes labeled "superior")
- 1 tablespoon regular soy sauce (sometimes labeled "thin")
- 3 cups water, plus
- 1 tablespoon water
- 1⁄2 inch fresh ginger, peeled and cut crosswise into 1/8 inch-thick slices
- 1 1⁄2 teaspoons star anise, pieces (not whole)
- 3 inches cinnamon sticks
- 1 1⁄2 tablespoons coarsely crushed yellow rock sugar (sometimes labeled "yellow rock candy")
- 1 teaspoon fresh coarse ground black pepper
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon chopped fresh cilantro
- Blanch whole scallion in a 4-quart pot of boiling water until softened, about 1 minute.
- Transfer scallion to a work surface and return pot of water to a boil.
- Add ribs to boiling water and return to a boil, then immediately drain ribs in a colander.
- Transfer ribs to a wide 2 1/2- to 3-quart heavy pot.
- Carefully tie blanched scallion into a knot and add to pot with ribs.
- 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.
- 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.
- Whisk together cornstarch and remaining tablespoon water in a cup.
- Reduce heat to moderate and add cornstarch mixture to ribs, then cook, stirring, until sauce is thickened, about 1 minute.
- Remove from heat and stir in sesame oil.
- Serve sprinkled with chopped scallion and cilantro.
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.