It's deservedly renowned for many cultural things, but it's been hard for any of its accomplished sons or daughters to even begin to hold a candle to the fame that these ribs have brought. One taste and you'll understand just why that is.
My love affair with Wuxi Spareribs is a long and passionate one. It started when I worked at the museum in Taiwan and would tag along to the endless array of delectable banquets the director would host for foreign guests. Whenever we ended up at one of Taipei’s many fancy Jiangsu-style restaurants, I’d practically hold my breath, hoping and praying that these would be served, and pacing myself so that I didn’t fill up on any of the dishes that preceded the meat courses. If no Wuxi Spareribs appeared, ah well, there was always next time, and there would still be plenty of other things to enjoy before the banquet was over.
But if and when those spareribs did appear, I was ready with a ravenous, barely-whetted appetite. I mean, I’d be nice and let everyone else have a crack at them, but by then the speed and hunger of the other diners were usually winding down, and so I could graciously ply the other diners with the plate of glistening spareribs in the happy knowledge that they’d be refused with regretful sighs.
I've tried a number of different recipes for Wuxi Spareribs, and nothing comes close to this one. Many call for the ribs to be boiled before they're braised in the signature dark, spice-infused sauce. But that method doesn’t give the ribs a chance to fully develop either their color or their flavor. No, you have to deep-fry these until they’re a golden brown, and only then are they bathed in that luscious sauce and cooked to perfect tenderness.
Serve these with a pile of flash-fried pea sprouts, steamed rice, and lots of napkins. Invite others, if you are so inclined.
Wúxí páigu 無錫排骨
Serves 1 to 4
½ cup good quality, regular soy sauce (not dark soy sauce)
Peanut oil for frying
6 stalks green onion, smashed with the side of a cleaver and cut into 1-inch lengths
4 finger-sized pieces of fresh ginger, smashed with the side of a cleaver
6 tablespoons Shaoxing rice wine
4 star anise
2 cinnamon sticks
3 to 4 cups boiling filtered water (or as needed)
4 pieces rock sugar the size of walnuts, or 5 tablespoons sugar (rock sugar highly recommended here)
1 teaspoon dark soy sauce
Toasted sesame oil, optional
|Slice between the bones|
2. Place the riblets in a large bowl with the soy sauce, toss well, and marinate them for 20 to 30 minutes, tossing them now and again while you prepare the rest of the ingredients. The ribs will absorb lots of the soy sauce, which you soon will find is a very good thing.
4. When all the ribs are brown, pour off all but a tablespoon or two of the oil. Reheat the wok, add the onions and ginger, and stir-fry them for about a minute to release their flavors. Pour in the soy sauce used as a marinade, as well as the rice wine, star anise, cinnamon, and boiling water. Bring the sauce to a boil and add the ribs, and top it off with a bit more water if necessary to cover the ribs. Bring the sauce to a boil again and then lower to a gentle simmer. Cook the ribs covered for about 90 minutes until the meatiest areas can be easily pierced with a chopstick, and then add the sugar and dark soy sauce. Remove the cover and continue to braise the ribs until they are meltingly tender. (Don't add any more water during the braising, as you want the sauce to thicken and penetrate the meat.)
|Fried & ready to braise|
6. Arrange the ribs in a welcoming manner on a serving platter, and be sure to claim any imperfect pieces for yourself. Strain the thick sauce to remove all the seasonings and then pour it over the ribs. You can sprinkle some sesame oil into the sauce to provide a bit more gloss, if you like, but don't add more than just a few drops, as this could overwhelm the flavors. Serve immediately while they're hot, wait a bit and serve them a room temperature, or cool them down and store for later; these freeze very well and can be reheated by steaming.
This recipe can be multiplied easily; I usually make at least twice this amount so that I can have them ready in the freezer for when either guests blow in or I get a major jones for these divine ribs.