Ingredients
-
1
-
1
-
1
-
1/3
-
1
-
1
-
3
-
1
-
1/2
-
1 1/2
-
-
-
-
-
Directions
Wuxi Spareribs, 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!, 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., 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!
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Steps
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1
Done
|
Blanch Whole Scallion in a 4-Quart Pot of Boiling Water Until Softened, About 1 Minute. |
|
2
Done
|
Transfer Scallion to a Work Surface and Return Pot of Water to a Boil. |
|
3
Done
|
Add Ribs to Boiling Water and Return to a Boil, Then Immediately Drain Ribs in a Colander. |
|
4
Done
|
Transfer Ribs to a Wide 2 1/2- to 3-Quart Heavy Pot. |
|
5
Done
|
Carefully Tie Blanched Scallion Into a Knot and Add to Pot With Ribs. |
|
6
Done
|
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. |
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7
Done
|
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
Done
|
Whisk Together Cornstarch and Remaining Tablespoon Water in a Cup. |
|
9
Done
|
Reduce Heat to Moderate and Add Cornstarch Mixture to Ribs, Then Cook, Stirring, Until Sauce Is Thickened, About 1 Minute. |
|
10
Done
|
Remove from Heat and Stir in Sesame Oil. |
