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Wuxi pork ribs


  • Blanch the ribs in a large pot of boiling water for a few minutes. Drain well. 
  • Bring the Chinese wine, 3 tbsp soy, stock, rock sugar, cinnamon, star anise and ginger to the boil in a wok (or large pot). 
  • Turn the heat down, add the ribs and simmer, covered, for about 1 hour until the meat is just tender. Then uncover and simmer for about another 30 mins until the sauce is reduced and forms a glaze. 
  • Whisk the black vinegar with the remaining soy, honey and brown sugar until well combined. Add to the ribs, stir well and also reduce. 
  • Serve the ribs on a bed of steamed rice with spring onion and coriander sprinkled on top.


  • 750 gm country pork belly ribs, cut in 3-4 crossways
  • 1/3 cup Chinese rice wine
  • 5 tbsp salt-reduced soy sauce
  • 2 cups chicken stock
  • 1 piece yellow rock sugar (or 1 tbsp brown sugar)
  • 1 cinnamon stick
  • 3 star anise
  • 1 cm piece ginger, thickly sliced
  • 2 tbsp Chinese black vinegar
  • 1 tbsp melted honey
  • 1 tbsp brown sugar
  • 3 spring (green) onions, shredded
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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