Ingredients

  • 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)

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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.
  • Easy
  • 10 min
  • 225 min
  • 15 min
  • 3 steps
  • 9 Ingredients
  • Easy
  • 3 steps
  • 9 Ingredients
  • 10 min
  • 225 min
  • 15 min

Instructions

  1. Preheat oven

    • Preheat oven to 110C.


  2. 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.
    Make Sauce


  3. 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.
    Cook the ribs


Plate and Serve!

Serve, garnished with spring onions.

Plate and Serve!

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Ingredients
  • 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)

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