Wuxi Spareribs

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I got this recipe from my october issue of gourmet and made it for dinner tonight. It is the best chinese dish i have ever made, authentic to the bone! The meat is so tender and the sauce is heavenly. I served it over plain white steamed rice!!

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Steps

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Blanch whole scallion in a 4-quart pot of boiling water until softened , about 1 minute.

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Transfer scallion to a work surface and return pot of water to a boil.

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Add ribs to boiling water and return to a boil , then immediately drain ribs in a colander.

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Transfer ribs to a wide 2 1 / 2- to 3-quart heavy pot.

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Carefully tie blanched scallion into a knot and add to pot with ribs.

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Add wine , soy sauces , 3 cups water , ginger , star anise , cinnamon , rock sugar , and pepper to pot with ribs and simmer , covered , until meat is just tender , about 1 hour.

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Remove lid and boil over moderately high heat , stirring occasionally , until sauce is reduced by three fourths and meat is very tender , about 20 minutes more.

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Whisk together cornstarch and remaining tablespoon water in a cup.

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Reduce heat to moderate and add cornstarch mixture to ribs , then cook , stirring , until sauce is thickened , about 1 minute.

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Remove from heat and stir in sesame oil.

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Serve sprinkled with chopped scallion.

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Ingredients

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scallion, pork spareribs, rice wine, dark soy sauce, soy sauce, water, fresh ginger, star anise, cinnamon sticks, rock sugar, fresh coarse ground black pepper, cornstarch, sesame oil, fresh cilantro