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wuxi ribs

Wuxi Ribs

Course Main Dish
Prep Time 2 hours
Total Time 2 hours
Servings 3 people


  • 1 kg pork ribs
  • 10 spring onions cut in half
  • 4 slices ginger
  • 2 tbsp soy sauce for marinading 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
  • 1 tbsp ketchup
  • 2 tbsp brown or rock sugar
  • water


  1. Marinade ribs with 2 tablespoons soy sauce, heat up 2 cups of oil in the wok with full gas power. Fry the ribs in 180C Oil for 2 minutes and place it on a plate. This procedure is for colouring the ribs.
  2. Heat up 1 tablespoon of oil and stir-fry the spring onion and, ginger until the fragrance comes out.
  3. Place the spring onion and ginger into a stock pot and place     ribs on top of the spring onion. Add all the spice, Shaoshing rice wine, soy sauce, dark vinegar and water (Water to slightly cover the ribs) into the stock pot and use full gas power to boil everything at first. Once it has boiled turn reduce the temperate to the lowest gas heat and simmer for 1.5 hours.
  4. Add sugar and ketchup after the ribs have simmered for 1.5 hours and keep simmering until the meat on the ribs is soft.