Wuxi Spareribs

1. 1

   Blanch whole scallion in a 4-quart pot of boiling water until softened, about 1 minute.

2. 2

   Transfer scallion to a work surface and return pot of water to a boil.

3. 3

   Add ribs to boiling water and return to a boil, then immediately drain ribs in a colander.

4. 4

   Transfer ribs to a wide 2 1/2- to 3-quart heavy pot.

5. 5

   Carefully tie blanched scallion into a knot and add to pot with ribs.

6. 6

   Add wine, soy sauces, 3 cups water, ginger, star anise, cinnamon, rock sugar, and pepper to pot with ribs and simmer, covered, until meat is just tender, about 1 hour.

7. 7

   Remove lid and boil over moderately high heat, stirring occasionally, until sauce is reduced by three fourths and meat is very tender, about 20 minutes more.

8. 8

   Whisk together cornstarch and remaining tablespoon water in a cup.

9. 9

   Reduce heat to moderate and add cornstarch mixture to ribs, then cook, stirring, until sauce is thickened, about 1 minute.

10. 10

    Remove from heat and stir in sesame oil.

11. 11

    Serve sprinkled with chopped scallion and cilantro.

No additional tips available.