Wuxi meaty pork ribs (Wu xi rou gu tou) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 84) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on February 12, 2026

    I had a rack of ribs in the freezer so I used full-sized ribs and they only took a bit longer to cook. They’re messier to eat but the sauce is addictive, especially with the sugar cut by a third, the ribs came out meltingly tender, and I’d forgotten how potato starch creates such a silky sauce. Deserves repeating!

  • bernalgirl on January 28, 2026

    I had a rack of ribs in the freezer so I used full-sized ribs and they only took a bit longer to cook. They’re messier to eat but the sauce is addictive, especially with the sugar cut by a third, and I’d forgotten how potato starch creates such a silky sauce. I know it must be even better with the red yeasted rice but still, a definite repeat recipe!

  • chawkins on July 25, 2023

    Made half of a recipe, did not have the red yeast end rice, so my picture of the ribs is not as pretty as hers. But it tasted just fine.

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