Wuxi Sauce Pork Ribs is a specialty delicacy of Wuxi City, Jiangsu Province. Wuxi Sauce Pork Ribs is a famous Jiangsu dish that is suitable for all ages. Its color is red in sauce, the meat is crispy, the bones are rich in flavor, the juice is thick and the flavor is fresh, salty and sweet, which fully embodies the basic flavor of Wuxi cuisine.

Wuxi Sauce Pork Ribs, Wuxi Qingshuiyou Gluten, and Huishan Clay Afu are listed as Wuxi’s three famous products and are well-known both at home and abroad. They flourished from 1872 to 1909 (during the Guangxu period of the Qing Dynasty). With the rapid development of Wuxi’s industry and commerce With the development, many butcher shops hired famous teachers, worked hard, created famous brands, and competed for business. Brands such as "Lao Sanzhen", "Lu Gao Jian", "Lao Lu Gao Jian", and "True Lu Gao Jian" appeared successively. Due to competition with each other, the quality of meat bones continues to improve.

The cooking of Wuxi pork ribs is very particular. The first is to select the essence of the material, which requires three-fold fine straw as the raw material. This grass row is used as raw material. This kind of grass steak only weighs seven or eight pounds per pig, and its characteristic is that the meat is tender and tender. Second, the ingredients must be good, including soybean soy sauce, soft white sugar, Laoji rice wine, onions, ginger, fennel, cloves, cinnamon, etc. Third, the operation must be strict. For one hundred kilograms of raw meat and bones, add twelve kilograms of soy sauce, three kilograms of sugar, and three kilograms of rice wine, and cook them over a slow fire for two hours. In the end, about 64 pounds of Wuxi pork ribs were obtained, while maintaining its characteristics.

One of the sections of the popular documentary "A Bite of China" talks about Wuxi Sauce Spare Ribs, "Although it is not a sugar-producing area, Wuxi people persist in choosing 'sweet'. Locals believe that Sauce Spare Ribs The food that best represents Wuxi is not only famous for its exquisite selection of ingredients and cooking methods, but also its strong and sweet taste. In the traditional cooking method, sugar accounts for almost one-tenth of the weight of the ribs, which is not the case in other parts of China. It’s really unimaginable to the diners.”