Daily Cooking Quest

easy Indonesian recipes

Chinese Spareribs with Shallots

Finger licking spareribs with minimum effort! This is seriously one of the easiest and most delicious dish I can imagine, precisely how a comfort food should be. Plus, the recipe is so easy it is almost impossible to mess up. There are simply so many pluses to this dish that I am going to keep making this from time to time :)

Chinese Spareribs with Shallots

Chinese Spareribs with Shallots

Chinese Spareribs with Shallots



Prep Time: 15 mins

Cook Time: 1 hour 15 mins

Total Time: 1 hour 30 mins

Serves: 6-8


  • 1 kilogram pork spareribs
  • 1/3 cup soy sauce
  • 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.


  • kiet trinh says:

    yours spare rib look very nice , must try next time ! hehe

    • Anita says:

      Great! Let me know how it turns out okay? :)

  • Sally says:

    Your Chinese spareribs with shallots was rally good. I love it thanks for the recipe

    • Anita says:

      You are welcome Sally :) I am glad you love it.

  • simplysedap says:

    another of your fabulous creation. thanks anita Linda

  • the lousy cook wife says:

    Hi Anita, is there any specific rock sugar brand that I should use for this recipe?

    • Anita says:

      Hi Stephanie, you can use any brand of rock sugar for this.

      • the lousy cook wife says:

        Thank Anita, I tried this last night. I marinated the pork ribs overnight, and I found it to be a bit salty for my taste. Probably I will do it again but only marinating it for 2 -3 hours. Otherwise, it's delicious and easy! Thanks again :)

        • Anita says:

          You are welcome Stephanie :)

  • Tiffany says:

    Regarding to the soy sauce , does dark soy sauce means kecap asin ? Thank you so much

    • Anita says:

      Hi Tiffany, dark soy sauce is still salty, but compared to regular soy sauce, it is less salty and also thicker. The main purpose is to give a dark color to finished dish.

  • Patience says:

    Hi Anita, Wow! Fantastic! I cooked this tonight and we nearly licked the wok clean! Great flavours and devoured (messily) by the 6 year old and 2 1/2 year old as well as the grown ups. We had no rock sugar so I used brown sugar but it still glazed beautifully. I think I would use half the sugar next time - maybe rock sugar wouldn't have been as sweet? After I took the lid off at the end, I still had a lot of liquid in the wok and I was worried it wasn't going to reduce sufficiently to glaze. But it did!! It magically all suddenly looked thick and sweet. Thanks again - loved it!

    • Anita says:

      I'm so happy that you and your family loved it. It's the best feeling seeing everything we cook get thoroughly devoured, no? ;)

  • hermsoven says:

    Anita, this sparerib recipe, which reminds me of Wu Xi ribs, is now my favorite. So good and so easy. The ribs just glazed and I was hooked after a single bite. I will prepare this dish as part of a dinner for friends tomorrow. Thank you! My wife, who is from Guangzhou, was also very impressed.

    • Anita says:

      Thanks! I am so happy you and your wife both like the recipe :)

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