Wuxi Braised Spare Ribs

Ingredients

• 1.2kg meaty pork ribs, cut into 6cm lengths
• 2 tbsp coarse salt
• 1 tsp Sichuan peppercorns
• 2 tbsp neutral oil
• 120g rock sugar
• 120ml Shaoxing wine
• 5 tbsp light soy sauce
• 1 1/2 tbsp dark soy sauce
• 6 slices ginger
• 4 spring onions, halved
• 2 star anise
• 1 small piece cassia bark
• 1 tsp fennel seeds
• 1/2 tsp red yeast rice, for colour (optional)
• 400ml hot water

Before you cook

• Rub the ribs all over with the coarse salt and Sichuan peppercorns and leave them in the fridge for two hours.
• Rinse the salt off thoroughly under cold running water and pat the ribs dry.
• Tie the star anise, cassia and fennel seeds into a muslin bag.

Steps

1. Put the ribs in a large pan of cold water and bring it to the boil.
2. Boil for three minutes, skimming off the scum, then drain the ribs and rinse them under warm water.
3. Heat the oil in a heavy casserole over medium heat and add half the rock sugar.
4. Stir for about three minutes, until the sugar melts and turns the colour of weak tea.
5. Add the ribs and turn them in the caramel for two minutes, until they are evenly coated.
6. Pour in the Shaoxing wine and let it bubble for thirty seconds.
7. Add both soy sauces, the ginger, spring onions, spice bag, red yeast rice if using, and the hot water.
8. Bring the pot to the boil, then cover it and reduce the heat to its lowest setting.
9. Braise for ninety minutes, turning the ribs twice, until the meat pulls back from the bone.
10. Lift out and discard the spice bag, ginger and spring onions.
11. Stir in the remaining rock sugar and raise the heat to high.
12. Boil hard for eight to ten minutes, spooning the sauce over the ribs constantly, until it is thick enough to coat them in a shining glaze.
13. Let the ribs stand for five minutes before serving, warm rather than piping hot.