Wuxi Spareribs

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 scallion, trimmed,plus
• 1 tablespoon chopped scallion
• 1 lb lamb spareribs, cut crosswise into 2 inch pieces by butcher
• 1/3 cup rice wine (preferably shaoxing) or 1/3 cup medium-dry sherry
• 1 tablespoon dark soy sauce (sometimes labeled "superior")
• 1 tablespoon regular soy sauce (sometimes labeled "thin")
• 3 cups water, plus
• 1 tablespoon water
• 1/2 inch fresh ginger, peeled and cut crosswise into 1/8 inch-thick slices
• 1 1/2 teaspoons star anise, pieces (not whole)
• 3 inches cinnamon sticks
• 1 1/2 tablespoons coarsely crushed yellow rock sugar (sometimes labeled "yellow rock candy")
• 1 teaspoon fresh coarse ground black pepper
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• 1 tablespoon chopped fresh cilantro

Recipe

• 1 blanch whole scallion in a 4-quart pot of boiling water until softened, about 1 minute.
• 2 transfer scallion to a work surface and return pot of water to a boil.
• 3 add ribs to boiling water and return to a boil, then immediately drain ribs in a colander.
• 4 transfer ribs to a wide 2 1/2- to 3-quart heavy pot.
• 5 carefully tie blanched scallion into a knot and add to pot with ribs.
• 6 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.
• 7 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.
• 8 whisk together cornstarch and remaining tablespoon water in a cup.
• 9 reduce heat to moderate and add cornstarch mixture to ribs, then cook, stirring, until sauce is thickened, about 1 minute.
• 10 remove from heat and stir in sesame oil.
• 11 serve sprinkled with chopped scallion and cilantro.