Description
This Peking ribs recipe offers a quick method to prepare incredibly flavorful pork ribs. They are crispy on the exterior, juicy within, and coated in a glossy sweet and sour sauce. Peking ribs, also known as Jing Du Pai Gu, are a classic Chinese dish that balances rich pork flavor with a tangy and sweet sauce. They are a favorite for celebrations and family meals.
Ingredients
Scale
- 1 lb pork ribs
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon baking soda
- 2 tablespoons water
- 2 tablespoons ketchup
- 2 tablespoons light soy sauce
- 1 tablespoon distilled vinegar
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon black pepper
- 3 tablespoons cornstarch
- Vegetable oil (for frying)
- 2 cloves garlic, minced
- 1 scallion, sliced, white and green parts separated
Instructions
- Combine the pork ribs with the marinating ingredients in a large bowl. Mix well and marinate in the refrigerator for at least 1 hour, or up to overnight.
- Combine the sauce ingredients in a medium bowl.
- When ready to cook, drain off and discard the excess liquid from the marinated pork. Pat dry with paper towels to prevent oil splatter.
- Dust cornstarch onto the pork and mix to coat evenly.
- Heat 1 inch (2.5 cm) of oil in a wok or frying pan over medium-high heat to 350°F (176°C). Line a baking sheet with a wire rack.
- Carefully lower the pork into the oil using a spider strainer. Fry over medium heat for 2 minutes, until golden.
- Transfer pork to the rack to drain off excess oil.
- Heat the oil to 375°F (190°C). Fry the Peking ribs again for 1 minute, until golden.
- Transfer to the wire rack again to drain.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering.
- Add the garlic and scallion whites. Turn to medium heat. Cook and stir the aromatics for 30 seconds to release fragrance.
- Stir the sauce again to dissolve the cornstarch completely, pour it into the wok and stir immediately.
- When the sauce thickens, add back the Peking ribs and stir to coat well.
- Transfer everything to a plate and garnish with scallion greens. Serve hot as an appetizer.
Notes
- To make this dish gluten-free: Use dry sherry to replace Shaoxing wine, and use tamari to replace light soy sauce.
- Peking ribs should be served immediately for maximum crispiness.
- If pork ribs turn out tough, it is likely due to overcooking during the frying process. Use fattier ribs for a more tender result.
- This recipe can be doubled by using the sliding scale in the recipe card. Fry in batches if doubling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 362 kcal
- Sugar: 6.2 g
- Sodium: 869 mg
- Fat: 10.5 g
- Saturated Fat: 3.1 g
- Carbohydrates: 10.2 g
- Fiber: 0.3 g
- Protein: 53.2 g
- Cholesterol: 146 mg