Recipe for the Best Spareribs of Your Life

Spareribs: the name alone conjures up images of juicy, tender pieces of meat that you eat with your hands, eventually licking the delicious sauce off the bones. There’s something magical about spareribs, something that makes them so irresistible. Whether you grill, roast or slow-cook them, the melt-in-your-mouth effect is always guaranteed. The meat is rich in flavor, has the perfect balance of salty, sweet and smoky, and when you add the right sauce, the result is truly a celebration. 

Why we love spareribs so much

What makes spareribs so special is the unmistakable combination of textures: the outside is deliciously crispy from the sauce, while the meat itself melts as soon as you bite into it. This makes spareribs the ultimate comfort food. But as with every classic, the right technique makes all the difference. And with this recipe from Jason Wang, chef and owner of Xi’an Famous Foods in New York, you’ll make the most delicious spareribs you’ve ever tasted.

“No one left the table until the last bit of meat had been gnawed off the bones.”

Jason: “When we lived in Michigan, this was one of the few truly authentic dishes my mother made, which was probably partly due to the simplicity of the ingredients. Every dish that begins with the words hong shao is braised in a mixture of soy sauce and spices that penetrate the meat and make it tender. Some people prepare beef this way, while others use pork belly, but my mother always used the readily available spareribs. She chopped the spareribs into pieces, braised them with Sichuan peppercorns (her version had a little extra heat) and served them with rice. No one left the table until the last bit of meat had been gnawed off the bones.”

Jason Wang’s recipe for the best spareribs

This recipe is a true game changer for your spareribs. Here’s how to make them:

• Heat 60 ml vegetable oil in a heavy-bottomed Dutch oven over medium heat.
• Stir in the sugar when the oil just begins to ripple. Keep stirring and make sure the mixture does not burn. Continue stirring until the sugar turns a beautiful caramel brown, after about 2 minutes.
• Add the ribs and fry them for 1–2 minutes per side, until they are just browned. Remove them from the pan and set aside.
• Clean the pan thoroughly and dry it well. Add the remaining oil and turn the heat to high. Stir-fry the cinnamon, bay leaves, cloves, star anise and Sichuan peppercorns for about 1 minute. The flavors should be released, but do not let the spices burn.
• Carefully remove the bay leaves from the pan and add the ribs; toss them gently. Add the spring onion, ginger, cooking wine and soy sauce. Stir well and heat everything for 2–3 minutes. Add 480 ml water and bring it to a boil. Cover the pan and turn the heat to low.
• After 30 minutes, remove the lid and turn the heat to high. Reduce the sauce (10–15 minutes for a lightly thickened sauce and 20–25 minutes for a thick sauce) and serve.

Cookbook: From the Kitchen of Xi’an Famous Foods

Jason Wang is the chef and owner of Xi’an Famous Foods in New York, which began as a takeout location in Flushing in 2005 and has since grown to 14 locations in Manhattan, Brooklyn and Queens. From the Kitchen of Xi’an Famous Foods is his first cookbook, in which he teaches you the secrets behind famous dishes such as these Hong-shao spareribs, as well as how to make the most delicious noodles, hot pot dishes and dumplings.

Title: From the Kitchen of Xi’an Famous Foods
Author: Jason Wang and Jessica K. Chou
Price: €34,99
Publisher: Fontaine

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