Lai Wah Heens Wuxi Spareribs Recipes
WUXI SPARERIBS
Provided by Wang Haibo
Categories Wine Ginger Dinner Lunar New Year Beef Rib Winter Anise Cinnamon Sesame Soy Sauce Simmer Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings(as part of a Chinese meal)
Number Of Ingredients 14
Steps:
- Blanch whole scallion in a 4-quart pot of boiling water until softened, about 1 minute. Transfer scallion to a work surface and return pot of water to a boil. Add ribs to boiling water and return to a boil, then immediately drain ribs in a colander. Transfer ribs to a wide 2 1/2- to 3-quart heavy pot. Carefully tie blanched scallion into a knot and add to pot with ribs.
- Add wine, soy sauces, 3 cups water, ginger, anise, cinnamon, sugar, and pepper to pot with ribs and simmer, covered, until meat is just tender, about 1 hour. Remove lid and boil over moderately high heat, stirring occasionally, until sauce is reduced by three fourths and meat is very tender, about 20 minutes more. Whisk together cornstarch and remaining tablespoon water in a cup. Reduce heat to moderate and add cornstarch mixture to ribs, then cook, stirring, until sauce is thickened, about 1 minute. Remove from heat and stir in sesame oil. Serve sprinkled with chopped scallion and cilantro.
WUXI SPARERIBS
I got this recipe from my October issue of Gourmet and made it for dinner tonight. It is the best Chinese dish I have ever made, authentic to the bone! The meat is so tender and the sauce is heavenly. I served it over plain white steamed rice!
Provided by Grace Lynn
Categories Pork
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Blanch whole scallion in a 4-quart pot of boiling water until softened, about 1 minute.
- Transfer scallion to a work surface and return pot of water to a boil.
- Add ribs to boiling water and return to a boil, then immediately drain ribs in a colander.
- Transfer ribs to a wide 2 1/2- to 3-quart heavy pot.
- Carefully tie blanched scallion into a knot and add to pot with ribs.
- Add wine, soy sauces, 3 cups water, ginger, star anise, cinnamon, rock sugar, and pepper to pot with ribs and simmer, covered, until meat is just tender, about 1 hour.
- Remove lid and boil over moderately high heat, stirring occasionally, until sauce is reduced by three fourths and meat is very tender, about 20 minutes more.
- Whisk together cornstarch and remaining tablespoon water in a cup.
- Reduce heat to moderate and add cornstarch mixture to ribs, then cook, stirring, until sauce is thickened, about 1 minute.
- Remove from heat and stir in sesame oil.
- Serve sprinkled with chopped scallion and cilantro.
Nutrition Facts : Calories 364.4, Fat 27.9, SaturatedFat 8.7, Cholesterol 90.9, Sodium 601.8, Carbohydrate 3.2, Fiber 0.5, Sugar 0.3, Protein 18.9
LAI WAH HEENS WUXI SPARERIBS
Steps:
- 1. Preheat oven to 350º F. 2. Heat vegetable oil in a deep-fryer to 375º F. 3. Wash spareribs and dry well with paper towels. Dust evenly with cornstarch. Deep-fry in batches three to four minutes or until golden brown. 4. Drain ribs and transfer to a clay pot or Dutch oven. Add carrots, celery, sugar, salt, rice wine, rice and mint. 5. Add enough water to just cover the ribs. Cover and bake one and a half hours or until pork is tender and sauce has thickened.
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