Mouth watering Peking Spareribs coated with a sticky, sweet and tangy sauce. Serve it with a main dish or bring it to your next potluck as a finger food appetizer.
Sweet and Tangy Peking Sauce Spareribs is always a hit in our house. My family loves it so much, we sometimes make it twice a week. The sweet, sticky, tangy glaze goes so well with spareribs. The chewy bits around the bones are my favorite part. We actually use the same cut in our Steamed Spareribs with Black Bean Sauce recipe. A Costco sized rib pack is perfect to cover both dishes.
How to Make Spareribs with Peking Sauce
Before you begin, mix all the Peking Sauce ingredients in a small bowl (ketchup, Worcestershire, black vinegar, Shaoxing wine, soy sauce, hoisin sauce and sugar), set it aside.
Fry the Spareribs
The first step is to shallow fry (or deep fry) the spareribs. First coat them with a couple tablespoons of cornstarch, this gives the pork a slightly crispy outside and tenderizes the meat at the same time. Massage it well into the ribs.
Carefully add the coated pork to the hot oil (about 350° F). I use a wok for this step but you can use a pot or Dutch oven as well. Fry until all sides are golden brown. Do this in small batches, don’t over crowd the wok. Place the cooked, golden brown pork in a strainer to allow the excess oil drip out.
When all the pork has been browned, remove the oil and wipe down the wok. Alternatively, you can use clean wok or pan if you are not comfortable handling hot oil.
Fry the Aromatics
Heat the wok over high heat until it gets smoky, then add a tablespoon of oil. Add the ginger and scallions and stir until it becomes slightly brown. We are creating an aromatic oil that coats the pork.
Return the cooked spareribs to the wok and give it a quick toss to evenly coat everything. Doesn't that look delicious already?
Coat with Peking Sauce
Pour in the premixed Peking Sauce and toss over medium/high heat. Toss everything long enough to reduce the sauce and allow the sugars to caramelize, around 1-2 minutes.
We hope you enjoy this recipe! For a complete meal, serve it with a side of Chinese Broccoli with Oyster Sauce.
Ingredients
- 1.5 lbs pork spareribs
- 1 inch knob of ginger, julienned
- 2 stalks of scallions, cut into 1 inch pieces
- 2 tablespoon corn starch
Sauce
- 3 heaping tbsp ketchup
- 3 tablespoon worcestershire sauce
- 3 tablespoon black vinegar
- 3 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar
Instructions
- Start by mixing all the SAUCE ingredients in a small bowl.
- Cut the spareribs into pieces, making the cut between each bone.
- Coat the ribs with cornstarch and massage it well into the meat. Allow it to sit for about 10 minutes while you prepare the oil.
- Heat a pot to medium/high heat. Once the pot is hot, add about 2 inches of oil to the pot. I like using a wok or Dutch oven because of how well it retains heat. But any other pot works fine.
- Add the ribs, a small batch a time and brown on as many sides as you can. Don’t over crowd the pot, do this is batches, removing the browned ribs and adding more as space allows. Continue to shallow fry the rest of the ribs.
- Heat a wok over high heat. When it begins to smoke, a bit of oil, just enough the coat the surface.
- Add the ginger, garlic and onions. Fry until the onions are slightly brown.
- Turn down the heat to medium/high. Add the pork ribs and pour in your sauce mixture. Stir continuously until everything is well coated. Continue to mix until the sauce thickens, about a 1-2 minutes.
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