Wuxi-Style Tender Braised Pork Ribs

1. Prepare the Ribs

First, prepare the ribs by trimming off any excess flap and cartilage. Cut the rack into individual ribs. You should have around 10 large ribs and 2 smaller ones, resulting in approximately 3½ pounds of trimmed meat.

2. Boil the Ribs

Next, bring 5 cups of water to a boil in a pot. Add the ribs and let them boil for about 2 minutes. This brief boiling helps to remove impurities and excess fat from the ribs. Once done, rinse the ribs under running water until the water runs clear. This step ensures your ribs are clean and ready for the next stage of cooking.

3. Braise the Ribs

Now, it's time to braise the ribs. In a sand clay pot, combine 4½ cups of water and 1½ teaspoons of salt, then add the ribs. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the ribs to cook gently for 1¾ hours. This slow cooking process tenderizes the meat, making it soft and succulent. You'll know it's ready when the meat begins to fall off the bones.

4. Prepare the Sauce

After the initial braising, remove 2½ cups of the braising liquid from the pot. Add the bean curd juice, ketchup, red rice vinegar, Shaoxing wine, and sugar to the pot. Stir to combine these ingredients, then return the ribs to the pot. Simmer the mixture for another 45 minutes. This step allows the flavors to meld together, creating a rich, glistening sauce that coats the ribs beautifully. If the sauce hasn't thickened to your liking, you can simmer for an additional 15 minutes until it becomes syrupy and the meat is very tender.

5. Serve the Ribs

Serve the ribs hot, ensuring they are well-coated with the glossy sauce. The meat should be so tender that it falls off the bones easily. Enjoy your Wuxi-Style Tender Braised Pork Ribs, a dish that combines deep flavors with an irresistible texture.