Chinese Spareribs with Shallots

5.0 from 8 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 1 hour 15 mins

Total Time: 1 hour 30 mins

Serves: 8


  • 1 kilogram pork spareribs
  • 1/3 cup light soy sauce, or use regular soy sauce, preferably the reduced sodium version
  • 1 tablespoon Shaoxing wine
  • 3 tablespoon oil
  • 150 gram shallot, peeled and sliced
  • 2 star anise
  • 1 inch ginger, peeled and sliced
  • 1 tablespoon dark soy sauce
  • 2 cup water
  • 2 tablespoon rock sugar, or to taste
  • salt, to taste
  • Garnish
  • chopped shallots


  1. In a mixing bowl, marinate spareribs with soy sauce and Shaoxing wine. Cover with a saran wrap, and refrigerate for at least 2 hours (overnight is okay too).
  2. Heat oil in a frying pan, and sauté shallot until brown and fragrant.
  3. Add the spare ribs, reserve the marinating sauce, and fry until both sides are golden brown.
  4. Add the reserved marinating sauce, star anise, ginger, dark soy sauce, and water. Bring to a boil.
  5. Reduce heat, cover with a lid, and simmer for 1 hour, or until the meat is fork tender. Stir every so often.
  6. Add rock sugar. Adjust the taste by adding more rock sugar and/or salt to taste.
  7. Turn the heat to high, then cook until the sauce thickens and glaze the spareribs.
  8. Turn off heat, transfer to a serving plate, and garnish with the chopped shallots. Serve with steamed white rice.

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