These mouth watering Peking Style Pork Spare Ribs are coated in a sticky, sweet and tangy sauce. Serve it as a main dish or bring it to your next potluck as an appetizer. It's certain to be a crowd pleaser!
Sweet and tangy Peking Style Pork Spare Ribs are 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 spare ribs.
The chewy bits around the bones are my favorite part. We actually use the same cut in our Steamed Spare Ribs with Black Bean Sauce recipe. A family-sized spare rib pack is perfect to cover both dishes.
How to Make Pork Spare Ribs with Peking Sauce
Before you begin, combine all the Peking Sauce ingredients in a small bowl (ketchup, Worcestershire sauce, black vinegar, Shaoxing wine, soy sauce, hoisin sauce and sugar) and set it aside.
Fry the Pork Spare Ribs
Sprinkle cornstarch and massage it well into the spare ribs. This gives the pork a slightly crispy exterior while tenderizing the meat at the same time.
The next step is to shallow fry the spare ribs. Heat two inches of oil to 350°F. I use a wok to shallow fry but a pot or Dutch oven would work as well. Carefully add the spare ribs to the hot oil and fry on all sides until they're golden brown.
Be careful not to overcrowd the wok. Fry in batches if necessary. Transfer the fried pork to a strainer to drain the excess oil.
When all the pork have been browned, remove the oil and wipe down the wok. Alternatively, you can use a separate clean wok or skillet if you're 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 garlic, ginger and scallions and stir fry until they start to caramelize. The goal is to create an aromatic oil that flavors the pork.
Return the fried spare ribs to the wok and give it a quick toss to coat the pork. Doesn't that look delicious already?
Coat Pork Spare Ribs with Peking Sauce
Pour in the premixed Peking Sauce and cook over medium-high heat. Toss to coat the spare ribs and allow the sauce to reduce and the sugars to caramelize. The Peking Sauce will thicken as it reduces. This will only take a couple of 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 spare ribs
- 2 tablespoon cornstarch
- 3 cloves garlic, sliced
- 1 inch knob of ginger, sliced
- 2 stalks scallions, cut into 1-2 inch lengths
Peking 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
- Begin by mixing all the SAUCE ingredients in a small bowl and set aside.
- Cut the spare ribs in between each bone to make riblets.
- Coat the spare ribs with cornstarch and massage well into the meat. Allow it to rest for about 10 minutes while you prepare the oil.
- Heat about 2 inches of oil in a wok or Dutch oven over medium-high heat until it reaches 350°F.
- Carefully add the spare ribs into the hot oil and fry on all sides. Do this in batches so you don't overcrowd the pot.
- Transfer the fried spare ribs to a strainer to drain the oil. Repeat with the rest of the pork and set aside.
- Heat a clean wok or skillet over high heat. When it begins to smoke, add a tablespoon of oil and allow it to heat up.
- Add garlic, ginger and scallions. Stir fry until the aromatics begin to brown.
- Turn the heat down to medium-high. Add the pork spare ribs and pour in the Peking Sauce. Stir until the pork is well coated. Continue tossing until the sauce thickens and reduces.
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