Wednesday, June 2, 2010

Wuxi Spareribs

1 lb spareribs

Marinade for spareribs
1 tsp light soy sauce
1 tbsp dark soy sauce
salt and pepper to taste

2 slices of ginger
2 stalks spring onion (cut into 2-inch pieces)
1 red chilli (sliced into 1 inch pieces)
1/2 tbsp rock sugar
1 tbsp dark soy sauce
1/2 tbsp black vinegar
2 whole star anise
2 cm cinnamon stick
1 tsp light soy sauce
2 cups water
cooking oil

  1. Marinate the spareribs for 2 hours or more.
  2. Heat oil in a frying wok. When oil is hot, deep fry the spareribs until cooked.  Remove from wok and set aside.
  3. With some oil in the wok, add rock sugar and stir until it dissolved under low heat.
  4. Return the fried spareribs to the wok.  Add the ginger slices, green onions and red chillies and continue to stir fry for a while.
  5. Add 1 tbsp of dark soy sauce and quickly stir fry to mix well.
  6. Add enough water to cover the spareribs.  Add in the star anise and cinnamon. Add light soy sauce, dark soy sauce and salt to taste.
  7. Cover with lid and reduce heat.  Continue braising until gravy is thick. 
  8. Add black vinegar and continue to cook for a while more or until the gravy almost dries up.
  9. Serve hot with rice and cucumber slices.