Serves 4 people
10 - 12 pork ribs
4 tbsp brown sugar
2 tbsp light soy sauce
2 tsp dark soy sauce
3 tbsp Shaoxing wine
1 tsp chinese five spice powder
1 5-cm piece of ginger (peeled)
1 tbsp sesame oil
chopped spring onions (to garnish)

Recipe Courtesy of
Sarah Huang Benjamin

One-Pan Slow-Baked Wuxi Pork Ribs

Combining Asian and Western cooking techniques makes this an easy, one-pot dish. All the flavour from the Chinese sauces penetrates the ribs during a low and slow bake in the oven, where they become meltingly soft and fall-off-the-bone tender.

Difficulty: Easy

Preparation: 10 min
Cook: 225 min
Clean up: 15 min

Steps: 3 steps
9 Ingredients

Difficulty: Easy
Steps: 3 steps
9 Ingredients

Preparation: 10 min
Cook: 225 min
Clean up: 15 min

Instructions

Preheat oven
- Preheat oven to 110C.

Make Sauce
- In a shallow ovenproof pan, heat sesame oil over a medium heat.
- Grate the ginger directly in and saute for 10 seconds.
- Add the Five Spice powder and toast for 10 seconds.
- Stir in the brown sugar.
- Pour in the light soy sauce, dark soy sauce and Shaoxing wine.
- Cook until sticky and shiny.
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Cook the ribs
- Add the ribs to the pan, and stir over the heat to coat each rib in the sauce.
- Cover the pan with foil and bake for 3 hours in the oven.
- Increase the heat to 180C and remove the foil. Bake the ribs uncovered for another 15-20 minutes, until the sauce has reduced and the ribs are slightly charred on the edges.

Plate and Serve!

Serve, garnished with spring onions.

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Name: One-Pan Slow-Baked Wuxi Pork Ribs
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D3H45M0S
Total time: P0Y0M0D3H55M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 10 - 12 pork ribs; 4 tbsp brown sugar; 2 tbsp light soy sauce; 2 tsp dark soy sauce; 3 tbsp Shaoxing wine; 1 tsp chinese five spice powder; 1 5-cm piece of ginger (peeled); 1 tbsp sesame oil; chopped spring onions (to garnish)