Wu-Shi Spareribs Recipe 無錫排骨

The slowly cooked spare ribs are really tender that you can easily pull the meat from the bone with chopsticks. The sweet and salty sauce taste great with rice. It’s so easy to make and taste savory.

I do not recommend to use pressure cooker or slow cooker for this dish though. Half of the cooking time would need to open the lid and let the water evaporate until the sauce is thicken. You don’t need to add any cornstarch to thicken the sauce. Just be patient and let the time work.

Be careful not to over season the sauce. Keep in mind when the water reduced from cooking, the sauce would taste much saltier and thicker than the original sauce.

Servings: 3-4      Total Time: 90 mins       Difficulty: easy

Ingredients:

  • Pork spare ribs 2.5 lbs
  • 5-6 cloves of garlics
  • Ginger 6-7 slices
  • 2 dried and 2 fresh chillies
  • 2 scallions cut into 1 inch pieces
  • Rice wine 1/8 cup
  • Yellow rice wine 1/8 cup
  • Sugar 2 tbsp
  • Oyster sauce 3 tbsp
  • Soy sauce 3 tbsp
  • Some water
  • 1 to 2 chopped scallion or cilantro leaves for garnishDSC04470

Directions:

  • In a deep saucepan, stir fry the garlics, ginger slices, chillies, and white parts of scallion pieces until aromaticDSC04472
  • Place in the pork ribs. Stir fry and sear the meat.DSC04473
  • Pour in rest of the ingredients, adjust the taste to your preference (remember, not to over season,) and let the liquid boil. Turn to medium to low heat and simmer the ribs for 25 mins.DSC04476
  • Remove the lid after 25 mins, turn the heat up a little bit and slowly reduce the sauce until it is thicken. Stir the meat once and a while to avoid burned from the bottom.DSC04480
  • Garnish some chopped scallions or cilantro leaves then ready to serve!! DSC04483

 無錫排骨

慢火煨煮出來自然收乾的醬汁濃縮食材的好味道!! 軟嫩入味的豬小排配上鹹鹹甜甜的醬汁超下飯的。

完全不需要用任何太白粉讓湯汁變濃稠,這道菜就是要有耐心慢慢煮把湯汁收乾排骨才會軟嫩入味,外面的醬汁才會緊緊的扒在肉上,不建議用壓力鍋或是慢鍋煮喔!因為一半的烹煮時間要把鍋蓋打開讓水分蒸發,用這些鍋具達不到這樣的效果。

另外,一開始調味的時候要注意不要調到剛剛好的鹹度,等湯汁收乾之後味道會變更重。如果一開始鹹度就剛剛好的話,之後湯汁會太鹹喔!!

材料:

  • 豬小排 2.5 磅
  • 5-6 粒 大蒜
  • 薑片 6-7 片
  • 2 棵乾辣椒 和 2 棵新鮮辣椒
  • 2 條蔥,切段
  • 米酒 1/8 杯
  • 花雕酒或紹興酒 1/8 杯
  • 糖 2 大匙
  • 蠔油 3 大匙
  • 薄鹽醬油 3 大匙
  • 少許水
  • 蔥花或是香菜葉少許裝飾用

做法:

  • 在一個深鍋,爆香大蒜、薑片、辣椒、蔥白段
  • 加入排骨塊拌炒,讓肉的表面煎稍微金黃變色
  • 加入剩下的所有材料和少許的水拌勻,試一下味道稍微調整 (注意不要調到剛剛好鹹度,要稍微淡一點),等湯汁煮開後,轉中小火悶煮約 25 分鐘
  • 25 分鐘後打開鍋蓋,火稍微轉大一點點到中火,讓湯汁慢慢收乾,時不時攪拌一下避免鍋底燒焦。
  • 等到湯汁收乾變濃稠,灑上蔥花或是香菜葉就可以上桌囉!

Published by

Mon's Tasty Life

Hi, I'm Monica from Taiwan, currently live in Maryland USA. I love to experiment new recipes, try all kinds of foods, and mostly I love to explore the world and have a spectacular life.

7 thoughts on “Wu-Shi Spareribs Recipe 無錫排骨”

  1. 感謝您的分享,看起來超美味,等不及要自己嘗試了!
    請問,悶煮的階段用電鍋可以嗎?
    很喜歡您中英對照的模式,而且照片拍得好漂亮,繼續加油!

    Like

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