Classic Peking Spare Ribs
Classic Peking Spare Ribs
Ingredients
For the Ribs
- 2 1/2 pounds pork spare ribs, cut into 2-inch pieces
- 4 cups water
- 2 star anise
- 1 cinnamon stick
- 1 bay leaf
For the Marinade
- 2 tablespoons Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
For the Sauce
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons plum sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup water
- 1 tablespoon cornstarch
For Frying and Garnish
- 2 cups vegetable oil, for deep frying, or as needed
- 1 teaspoon sesame seeds, toasted, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
In a large pot, combine the pork spare ribs, 4 cups of water, star anise, cinnamon stick, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the ribs are tender but not falling apart. Skim off any foam that rises to the surface.
⏱️ 35 min
- 2
Drain the ribs and discard the braising liquid and aromatics. Let the ribs cool slightly.
⏱️ 5 min
- 3
In a medium bowl, whisk together the Shaoxing wine, light soy sauce, dark soy sauce, 1 teaspoon granulated sugar, white pepper, and 1 tablespoon cornstarch for the marinade. Add the cooled ribs and toss to coat evenly. Cover and refrigerate for at least 2 hours, or preferably overnight, to marinate.
⏱️ 10 min
- 4
While the ribs are marinating, prepare the sauce. In a small bowl, whisk together the ketchup, rice vinegar, 1/4 cup granulated sugar, plum sauce, dark soy sauce, sesame oil, minced garlic, and grated ginger. In a separate small bowl, combine 1/4 cup water and 1 tablespoon cornstarch to create a slurry.
⏱️ 10 min
- 5
Heat the vegetable oil in a large wok or deep pot to 350°F. Carefully add the marinated ribs in batches, making sure not to overcrowd the pot. Fry for 3-5 minutes per batch, or until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
⏱️ 15 min•🌡️ 350
- 6
Once all ribs are fried, pour out most of the oil from the wok, leaving about 1 tablespoon. Add the prepared sauce mixture to the wok and bring to a simmer over medium heat. Cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
⏱️ 5 min
- 7
Stir in the cornstarch slurry and continue to cook, stirring, until the sauce is glossy and thick enough to coat the back of a spoon.
⏱️ 2 min
- 8
Add the fried ribs back into the wok with the sauce. Toss gently to ensure all ribs are evenly coated.
⏱️ 3 min
- 9
Transfer the Peking spare ribs to a serving platter. Garnish with toasted sesame seeds and sliced green onions. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Peking Spare Ribs
For the Ribs
- 2 1/2 pounds pork spare ribs, cut into 2-inch pieces
- 4 cups water
- 2 star anise
- 1 cinnamon stick
- 1 bay leaf
For the Marinade
- 2 tablespoons Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
For the Sauce
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons plum sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup water
- 1 tablespoon cornstarch
For Frying and Garnish
- 2 cups vegetable oil, for deep frying, or as needed
- 1 teaspoon sesame seeds, toasted, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
In a large pot, combine the pork spare ribs, 4 cups of water, star anise, cinnamon stick, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the ribs are tender but not falling apart. Skim off any foam that rises to the surface.
⏱️ 35 min - 2
Drain the ribs and discard the braising liquid and aromatics. Let the ribs cool slightly.
⏱️ 5 min - 3
In a medium bowl, whisk together the Shaoxing wine, light soy sauce, dark soy sauce, 1 teaspoon granulated sugar, white pepper, and 1 tablespoon cornstarch for the marinade. Add the cooled ribs and toss to coat evenly. Cover and refrigerate for at least 2 hours, or preferably overnight, to marinate.
⏱️ 10 min - 4
While the ribs are marinating, prepare the sauce. In a small bowl, whisk together the ketchup, rice vinegar, 1/4 cup granulated sugar, plum sauce, dark soy sauce, sesame oil, minced garlic, and grated ginger. In a separate small bowl, combine 1/4 cup water and 1 tablespoon cornstarch to create a slurry.
⏱️ 10 min - 5
Heat the vegetable oil in a large wok or deep pot to 350°F. Carefully add the marinated ribs in batches, making sure not to overcrowd the pot. Fry for 3-5 minutes per batch, or until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
⏱️ 15 min•🌡️ 350 - 6
Once all ribs are fried, pour out most of the oil from the wok, leaving about 1 tablespoon. Add the prepared sauce mixture to the wok and bring to a simmer over medium heat. Cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
⏱️ 5 min - 7
Stir in the cornstarch slurry and continue to cook, stirring, until the sauce is glossy and thick enough to coat the back of a spoon.
⏱️ 2 min - 8
Add the fried ribs back into the wok with the sauce. Toss gently to ensure all ribs are evenly coated.
⏱️ 3 min - 9
Transfer the Peking spare ribs to a serving platter. Garnish with toasted sesame seeds and sliced green onions. Serve immediately.
⏱️ 5 min