Wuxi Ribs Redone
Recently I spent a week in Spain, which was absolutely fabulous and I’ll be blogging pictures from this holiday here soon, but while on holiday I received two really negative comments for my Wuxi Ribs recipe. I genuinely forgot to type that one needs water in the recipe, even though I did actually use it, but of course we make mistakes and English isn’t my first language.
But anyway, while on holiday two people who live very close to each other in Plano, Texas, emailed me to say I was a “sad phony”, my recipe “can’t be real as the food in the end is completely different” and that my photos were “random ones taken from the internet”. This really angered both myself and my husband who took the photos. He works as a photographer and we have the meta data to prove that we take all of the photos.
So today, here is Wuxi Ribs redone. The setting is the same but I myself took the preparation photos and we even have a photo of Chris taking the final photo (albeit it’s a really noisy photo as the ISO setting on my camera was changed accidentally).
And to the two people (same person?) who made those comments, I’m sorry I made a mistake with the recipe and I wanted to reply to your emails but neither could be replied to. I hope the comments weren’t spam.
So, after my little rant, here is the recipe again with fresh photos and typed up with water included in the recipe.
Wuxi Ribs Redone
Ingredients
- 1 kg pork ribs
- 10 spring onions cut in half
- 4 slices ginger
- 2 tbsp soy sauce for marinade the ribs
- 1 cup Shaoxing rice wine
- 1 cup soy sauce
- 1 tbsp Chinese dark vinegar
- 1 star anise
- 1 clove
- 1/4 tsp pepper powder
- 2 pinches five spice powder approximately
- 1 tbsp ketchup
- 2 tbsp brown or rock sugar
- water
Instructions
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Marinade ribs with 2 tablespoons soy sauce, heat up 2 cups of oil in the wok with full gas power.
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Cut the spring onion in half and slice the ginger finely.
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Fry the ribs in 180C Oil for 2 minutes and place it on a plate. This procedure is for colouring the ribs.
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Heat up 1 tablespoon of oil and stir-fry the onion and ginger until aromatic. Place the spring onion and ginger into a stock pot.
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Add all the spices, Shaoxhing rice wine, soy sauce, dark vinegar and water (enough water to cover the ribs) into the stock pot and use full gas power to boil everything at first. Once it has boiled reduce the temperature to the lowest gas heat and simmer for 1.5 hours.
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The water should just cover the ribs.
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Add the sugar and ketchup after the ribs have simmered for the 1.5 hours and keep simmering until the meat on the ribs is soft.
Hi Liv, it’s so nice to have you back to share your delicious recipes with us. So here are my two cents on this:) Everyone/we all makes mistakes and specially if one is writing in a second language- it’s just going to happen. There are a lot of rude people who hide and send ugly comments, don’t pay attention to them. They are just jealous of both your cooking talent and your husband photography skills. You have nothing to prove to someone who won’t even show their face. Keep up the fantastic job you are doing with your blog. Your recipes always look delicious. And thank you for reposting this, it looks delicious again!
Thank you Nancy, Your comment make me smile again. Thank you so much for your understanding and supportive comment. I really really appreciate it. 😀
Hi Liv, Welcome home! I hope you had a great time in Spain. Sometimes people are so rude and it I firmly believe it largely stems from their own unhappiness and more than likely jealousy. Forget about them! 🙂 I’ve made mistakes in my own blog about forgetting to include an ingredient or step (especially when I’m rushing). Everyone makes mistakes. You’re cooking is fabulous and I love your blog! 🙂 Cheers!
Hi Judy,
I had a great time in Spain except those negative comments make me keep thinking of it, so annoying.
Thank you for your comment. I feel a lot better after reading all of your comments. Thank you guys so much for being so supportive. I feel so so so happy and lucky to have blog friends like you guys. 🙂
P.S. – I think my Chinese (American) family would enjoy eating these ribs. They love ribs! I would like to make this for them as an alternative to their regular ribs in an attempt to impress them. 🙂
Looks fantastic, keep up the good work! Don’t get upset over mean comments from anonymous people, it’s not worth it and sometimes awful people have way too much time on their hands.
Hi Sarah,
Thank you so much for your warm, lovely comment. I feel a lot better after reading the comment from you. 😀
I think someone was probably just jealous of you. Everybody makes mistakes, and usually if we point them out to each other it’s in a helpful,friendly way. We all want to be accurate. There is no reason for anyone to be rude to each other. Don’t change what you do, I love your pictures and your recipes. Even the ones with the water left out. lol
Hi Sara,
Thank you very much for your kind comment.
I don’t think being rude to each other is a good way in a blog/recipe sharing world. That comment actually make me thinking about quitting blogging for a minute. But I’m glad have all of your support. Thank you so much. xxx
Oh no! I’m sorry those people were so mean. I’ve been dreading my first really mean comment every since I started my blog . . . still hasn’t come, but I understand how bad it would feel. Anyway, I have some ribs sitting in my freezer, so I totally want to make this! Great pictures, and thanks for the recipe!
I work nights and made this before I left for my boyfriend to eat when he came home for dinner. He said they were so delicious! Unfortunately he ate all of it and when I came home there was none left for me. 🙂 I have yet to taste them, but I’m really excited to cook it again! Thanks for dinner!