Peking Pork Spare Ribs
Indulge in the bold and savory flavors of Peking Pork Spare Ribs, a dish that combines crispy fried pork ribs with a luscious, sticky glaze bursting with authentic Chinese-inspired ingredients. This recipe features tender pork ribs coated in a golden crust, fried to perfection, and then tossed in a delectable sauce made with hoisin sauce, Shaoxing wine, honey, and tomato paste, delivering the perfect balance of sweet, tangy, and umami. Infused with the aromatic duo of garlic and ginger, this dish is elevated further with a glossy finish from a cornstarch slurry for that crave-worthy glaze. Perfect as a centerpiece for dinner or a sharing platter at gatherings, Peking Pork Spare Ribs are best served steaming hot and garnished with sesame seeds or green onions for a touch of freshness. Prepare this mouthwatering masterpiece in just over an hour and bring the restaurant-quality experience to your own table.
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Recipe Information
Ingredients
- 1 kg Pork spare ribs
- 3 pieces Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 3 tablespoons Light soy sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons White vinegar
- 3 tablespoons Hoisin sauce
- 2 tablespoons Tomato paste
- 2 tablespoons Honey
- 1 tablespoon Brown sugar
- 1 teaspoon Sesame oil
- 2 tablespoons Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 500 ml Vegetable oil (for frying)
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
Instructions
Cut the pork spare ribs into individual pieces, if not already done, and pat them dry with paper towels.
In a large mixing bowl, season the ribs with salt and white pepper. Add the cornstarch and toss to coat evenly. Set aside for 10 minutes.
Heat vegetable oil in a deep pan or wok to 170°C (340°F). Working in batches, deep-fry the ribs for 6-8 minutes until golden brown and crispy. Remove and drain on a wire rack or paper towels.
In a separate bowl, mix the light soy sauce, Shaoxing wine, white vinegar, hoisin sauce, tomato paste, honey, brown sugar, and sesame oil to create the sauce. Stir well to combine.
Heat a clean wok or large skillet over medium heat. Add 1 tablespoon of vegetable oil, followed by the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Pour the prepared sauce into the wok and bring it to a simmer.
In a small bowl, mix the cornstarch with water to make a slurry. Gradually add the slurry to the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency.
Reduce the heat to low and add the fried ribs to the sauce. Toss to coat the ribs evenly and simmer for 3-5 minutes to allow the flavors to meld.
Transfer the Peking pork spare ribs to a serving plate and garnish with chopped green onions or sesame seeds for extra flavor and presentation. Serve immediately.
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.3 g | 234% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 1385 mg | 60% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 12.8 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
