Savory Wuxi Ribs: A Gluten-Free Delight











Dive into the rich flavors of Wuxi Ribs, a perfect gluten-free and dairy-free main course. Packed with 40g of protein, these ribs are tender, sumptuously glazed, and boast a burst of flavors, making every bite unforgettable. Ideal for dinner, this recipe is both nutritious and mouthwateringly delicious.


Step 1: Preparation and Frying

Start your culinary adventure by marinating the ribs in 2 tablespoons of soy sauce, ensuring they're well coated for that deep, umami flavor. Heat up 2 cups of oil in a wok to a sizzling 180C, and gently lay the ribs in the oil. Fry them for 2 minutes until they start to take on a beautiful, golden color. This initial fry not only enhances their color but also seals in the juices, making them incredibly tender. Remove the ribs and set them aside on a plate as you prepare for the next flavorful step.
Pro Tip: Make sure to marinate the ribs evenly for the best flavor absorption.

Step 2: Stir-fry Aromatics

In the same wok, add a tablespoon of oil and bring to medium heat. Toss in the spring onions and ginger, stir-frying until their fragrant aroma fills your kitchen. This step is crucial as it builds the foundation of the dish's flavor profile. The ginger and spring onions infuse the oil with a delightful scent that will permeate through the ribs, giving them a distinctive taste that's both refreshing and warming.
Pro Tip: Don't rush this step; allowing the aromatics to properly fry releases more flavors.

Step 3: Braising the Ribs

After the aromatic stir-fry, transfer the spring onion and ginger mix into a stockpot. Place the pre-fried ribs on top, forming a neat layer. This is where the magic happens. Pour in the Shaoshing rice wine, soy sauce, and dark vinegar, along with enough water to just cover the ribs. Bring everything to a vigorous boil, then reduce the heat to the lowest setting and let it simmer gently. This slow cooking process is key to breaking down the ribs, making them fall-off-the-bone tender while absorbing all the rich flavors from the sauce and aromatics. Simmer for about 1.5 hours, checking occasionally to ensure they're cooking to perfection.
Pro Tip: Keep the simmer low and steady for the best texture in the ribs.

Step 4: Final Touches

To add depth and a hint of sweetness to the dish, stir in the sugar and ketchup into the stockpot, blending it well with the simmering sauce. The ketchup adds a tangy twist while the sugar caramelizes slightly, thickening the sauce into a glossy glaze that beautifully coats each rib. Continue to simmer until the sauce has reduced to your desired consistency and the rib meat is so tender it nearly melts in your mouth. These final touches will elevate the ribs from simply delicious to truly extraordinary, capturing the essence of Wuxi cuisine right in your kitchen.
Pro Tip: Adjust the sweetness to taste by adding sugar gradually.