Hunan red-braised spareribs

Hunan red-braised spareribs

By
From
The Real Food of China
Serves
4
Photographer
Leanne Kitchen

This dish is a nod to the red-braised pork belly made famous by Hunan’s own Chairman Mao. They say he loved it so much he had his Hunanese chefs regularly cook it for him in Beijing. Although traditionally it’s cooked with pork belly, we think a good-sized rack of ribs works equally as well.

Ingredients

Quantity Ingredient
2 kg piece american-style pork spareribs

Glaze

Quantity Ingredient
60ml vegetable oil
110g sugar
125ml shaoxing rice wine
125ml light soy sauce
5 cm piece ginger, unpeeled and finely sliced
2 star anise
12 dried red chillies
2 pieces cassia bark

Method

  1. Preheat the oven to 180°C. To make the glaze, heat the oil and sugar in a large ovenproof saucepan (large enough to fit the ribs) over a medium heat until the sugar melts, then increase the heat to high and swirl the pan until the sugar caramelises and turns a deep brown colour — be careful once it starts to caramelise, as it burns easily. Reduce the heat to medium, then add 750 ml water, the rice wine, soy sauce (be careful as the liquid may bubble up), ginger, star anise, chillies and cassia and bring to the boil. Remove the pan from the heat and add the ribs, cutting them in half if necessary to fit in the pan.
  2. Place the pan in the oven and cook for 2 hours, turning the ribs over every 30 minutes or so and basting them with the glaze, until tender. When cooked, the meat should pull away from the bone easily; if not, continue cooking for another 15–20 minutes. Remove from the oven, slice between the bones into individual ribs, and serve.

Variation

  • Black vinegar and sweet bean glazed spareribs: Make the recipe as above, but replace the star anise, dried chillies and cassia with 100 ml black rice vinegar and 100 ml sweet bean sauce.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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