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
- 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
Marinade ribs with 2 tablespoons soy sauce, heat up 2 cups of oil in the wok with full gas power.
Cut the spring onion in half and slice the ginger finely.
Fry the ribs in 180C Oil for 2 minutes and place it on a plate. This procedure is for colouring the ribs.
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.
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.
The water should just cover the ribs.
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.