Chef ZhuLoon Sun · Long’s Noodle House
WUXI, A bustling city in Jiangsu Province known for its silk, is located 2 hours outside Shanghai and is often referred to as Little Shanghai for its exceptional cuisine. Spareribs cooked Wuxi-style incorporate five-spice marinade, ginger and wine. One of the province’s signature dishes, this popular pork recipe is also served in many Mandarin restaurants around the country.
1-inch piece of fresh ginger, skin on, in 6 thick slices
2 green onions in 2-inch lengths
2 lbs pork side ribs, in 3- to 4-inch lengths
3 Tbsp + ½ tsp canola oil
1 cinnamon stick
1 brown sugar stick (or ½ cup brown sugar)
1 tsp five-spice powder
10 whole star anise
1 tsp Szechuan peppercorns
1 cup chicken stock
¼ cup dark soy sauce
¼ cup Shaoxing rice wine
1 bunch spinach, stems removed, washed, drained and leaves roughly cut in half
IN A WOK, bring 4 cups water to a boil on high heat. Add 4 of the ginger slices and green onions. Blanch ribs for 5 minutes, then, using tongs, transfer to a colander to drain. Discard the ginger, green onions and blanching liquid.
Preheat the oven to 400°F. Using a pastry brush, lightly and evenly coat ribs with 3 Tbsp canola oil. Arrange them on a baking sheet and bake for 15 minutes. Remove the baking sheet from the oven and, using tongs, turn ribs over. Bake for another 10 minutes. Remove from the oven and set aside. (This step seals in the moisture in the ribs.)
In a medium saucepan, bring the remaining 2 slices of ginger, cinnamon stick, sugar stick, five-spice powder, star anise, peppercorns, chicken stock, soy sauce and wine to a boil on high heat. Add ribs, season with salt and cook for 10 minutes. Reduce the heat to medium-low, cover and simmer for 20 to 25 minutes, or until ribs are fork-tender.
Just before serving, bring a medium pot of water to a boil on high heat. Add spinach and ½ tsp canola oil and blanch for 90 seconds. Drain spinach in a colander, pressing out any excess water with a spatula, and transfer to a deep serving dish. Arrange ribs over the spinach. Drizzle 3 to 4 Tbsp rib cooking liquid over the meat and serve the remaining liquid in a sauce bowl in case guests want extra sauce. Serve hot with steamed buns or rice.