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My Peking ribs recipe teaches you a fast way to create super flavorful pork ribs that are crispy on the outside, juicy inside, and coated with a glossy sweet and sour sauce.

Peking Ribs (京都排骨)

By Maggie Zhu
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Prep Time: 15 minutes
Cook Time: 10 minutes
Marinating time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 2 to 4 servings
My Peking ribs recipe teaches you a fast way to create super flavorful pork ribs that are crispy on the outside, juicy inside, and coated with a glossy sweet and sour sauce.

Ingredients

Marinating

Sauce

  • 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

Cooking

  • 3 tablespoons cornstarch
  • Vegetable oil (for frying)
  • 2 cloves garlic , minced
  • 1 scallion , sliced, white and green parts separated
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Instructions

  • Combine the pork ribs with the rest of the marinating ingredients in a large bowl. Mix well and marinate in the fridge for at least 1 hour, up to overnight.
  • Combine the sauce ingredients in a medium bowl.
  • Once 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” (2.5 cm) 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 pork 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 pork and stir to coat well. Transfer everything to a plate and garnish with scallion greens. Serve hot as an appetizer.

Notes

  1. To make this dish gluten-free: Use dry sherry to replace Shaoxing wine, and use tamari to replace light soy sauce.

Nutrition

Serving: 1serving, Calories: 362kcal, Carbohydrates: 10.2g, Protein: 53.2g, Fat: 10.5g, Saturated Fat: 3.1g, Cholesterol: 146mg, Sodium: 869mg, Potassium: 926mg, Fiber: 0.3g, Sugar: 6.2g, Calcium: 24mg, Iron: 3mg