Wuxi pork ribs (pork bones) rose in Guangxu period of Qing Dynasty (1872- 1909). With the rapid development of industry and commerce in Wuxi, many meat shops have hired famous teachers to strive for famous brands and compete for business, and there have been "old treasures", "old manuscripts recommendation" and "real manuscripts recommendation" one after another. Due to the competition from various families, the quality of Wuxi ribs (meat bones) has been continuously improved. Wuxi ribs are very particular about cooking. First, the selection of materials is fine. You need to take three fine straw rows as raw materials. This kind of straw weighs only seven or eight kilograms when chopped on a pig, and is characterized by tender meat. Second, the ingredients are good, and you need to use soy sauce, soft sugar, old cellar yellow wine, as well as onions, ginger, fennel, cloves, cinnamon and so on. Third, the operation should be strict. 100 Jin of raw meat and bones should be added with 12 Jin of soy sauce, 3 Jin of sugar and 3 Jin of rice wine, and simmered for two hours. Finally, it was made into Wuxi ribs of about 64 kg.
Wuxi spareribs are characterized by oily but not greasy, soft and sweet, salty and sweet, fresh meat and fragrant juice, and have the flavor of Wuzhong cuisine. In the 1980s, with the development of tourism in Wuxi, Wuxi spareribs also evolved from local dishes in Wuxi to flavor tourist foods with convenient packaging, and their tastes and cooking methods were adjusted accordingly to better meet the public tastes of foreign tourists, so they were well received by tourists.