Chinese
Wuxi Spareribs
Tender spareribs glazed with Shaoxing wine, honey, soy, hoisin, and Chinese five-spice.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
A long marinade and gentle covered simmer give these ribs their tenderness and glossy sweet-savory finish.
Watch it come together
Ingredients
- 2 pounds pork spareribs, cut into individual ribs
- 3 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 1 cup chicken broth
- 2 green onions, chopped, for garnish
Method
- 1
Combine the soy sauce, Shaoxing wine, hoisin, honey, dark soy sauce, oyster sauce, garlic, ginger, five-spice, and sesame oil.
- 2
Add the ribs and toss to coat. Marinate for at least one hour, or overnight in the refrigerator.
- 3
Heat the vegetable oil in a large skillet or wok. Reserve the marinade, then brown the ribs on all sides.
- 4
Add the reserved marinade and chicken broth. Bring to a boil, reduce the heat, cover, and simmer for about one hour until tender and thickened, stirring occasionally.
- 5
Transfer the ribs to a plate. Simmer the sauce over medium-high heat until further reduced, then pour it over the ribs and garnish with green onions.
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