Soy Garlic and Anise Spareribs

I was going to call this Chinese Peasant Spareribs but decided not to risk retribution from the Chinese government for cooking peasants. But this, as far as I know (with my only credibility being that I am Chinese…American), is considered Chinese peasant food. It’s simple, yummy and comforting.

I took on a new project at work recently. It has to do with mobile, which is interesting if you’re into that. But it’s been a lot more work, and this is how it’s been going:

Now, drug addiction is no laughing matter, but it’s another thing altogether when you’re not on meth but you look like you do. You can see why I might need some comfort.

Before I start making this, I usually put three cups of rice in the rice cooker. If you don’t have a rice cooker, prepare 3 cups of rice per instructions on the package…but I don’t know how to do that because I was born with a rice cooker.

You want to start with some pork spareribs. Or shoulder. Some meat that has some nice fatty parts. Cut them into bite-sized pieces. As you can see, I take very large bites.

Marbling. That’s the nicer-sounding word that I wanted. You want meat with some marbling.

And garlic. Ever wonder why there aren’t any vampire movies where they’re chasing Chinese people?Β It’s not Chinese food if it doesn’t have garlic in it.

Put soy sauce, water, sherry, roughly chopped garlic, honey and star anise in a large saucepan. Add in pork spareribs.

Bring the pot just to a boil, and then turn down to a simmer. Cover and let simmer for 1.5 – 2 hours, til spareribs are very tender.

Serve over rice, generously spooning the sauce over the rice. The sauce is the best part.

I usually reserve the sauce and cook some peeled hard-boiled eggs in it for 30 minutes. When they’re cooled, I stick the pot in the fridge. The eggs will marinate in the sauce overnight and the next day you’ll have delightfully flavored hard-boiled eggs. More Chinese comfort food!



  • 2.5 lb pork spareribs or pork shoulder diced into 1 inch cubes
  • 3 cups soy sauce
  • 1.5 cups water
  • .5 cups sherry
  • 1 cup raw honey
  • 12 cloves garlic, chopped
  • 7 star anise

Place all ingredients into a large saucepan. Bring to a boil, and then turn down to low to simmer. Cover and simmer for 1.5 to 2 hours, until pork is tender.

Serve with sauce spooned over rice and a side of vegetables if desired.

Serves 4.



  • April 4, 2013 - 12:59 PM | Permalink

    Oh my gosh! I am so hungry right now and I adore Asian food every day and this is killing me. I wonder if I can find this cut of ribs in my town. I WILL TRY. So easy, too!

    So sorry about your mascara πŸ™ Makeup is such a b-word, seriously. I keep buying this liquid eyeliner with the most unreliable tip ever (usually the applicator stops working long before the liquid runs dry!) because it’s all I’ve found in so long that doesn’t smudge into the crease of my eyelids by mid-day. Sigh. I’m sure you didn’t look like you were on meth.. or heroin… your hair is way too pretty for that!

    • April 5, 2013 - 11:48 AM | Permalink

      LOL, thanks Sophie! You can definitely do this with any cut of marbled pork, so even if you can’t find this one, go for it with a shoulder or something! I kind of want to drink the sauce. And you’re sweet to think that my hair does anything less than reinforce the makeup snafu…you must have a very steady hand if you do liquid liner. When I do it it’s like a seismograph.

  • May 6, 2013 - 11:12 PM | Permalink

    Yum these look amazing. I don’t normally cook Asian but these looks simple enough for me to try. Thanx for the recipe πŸ™‚

    • May 7, 2013 - 6:53 AM | Permalink

      This is so easy, Brooke! Hope you enjoy it, and please let me know if you have any suggestions. Thanks for stopping by!

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