{"id":44335,"date":"2025-10-09T09:34:00","date_gmt":"2025-10-09T13:34:00","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=44335"},"modified":"2025-10-09T09:43:26","modified_gmt":"2025-10-09T13:43:26","slug":"peking-ribs","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/peking-ribs\/","title":{"rendered":"Peking Ribs (\u4eac\u90fd\u6392\u9aa8)"},"content":{"rendered":"\n

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. <\/p>\n\n\n\n

\"Peking<\/figure>\n\n\n\n

What are Peking ribs?<\/h2>\n\n\n\n

Peking ribs, or Jing Du Pai Gu(\u4eac\u90fd\u6392\u9aa8), are a classic Chinese dish that beautifully balances rich pork flavor with a glossy, tangy and sweet sauce. The dish shares some similarities with Hong Kong pan fried pork chops<\/a>. But this dish uses small pork riblets, deep fried until crispy and finished with a sweet and sour sauce made with vinegar and ketchup. It\u2019s a staple in northern Chinese cuisine<\/a> and a favorite for festive occasions, family dinners, and banquets.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

What type of pork ribs to use<\/h3>\n\n\n\n

The best ribs for making Peking ribs are the short riblets that you can usually find in Chinese markets. They are about one third the size of a whole rib. If you only have access to a standard slab of ribs, you might be able to ask the butcher to cut the ribs across the bone into two or three sections. Then you can further cut them into individual riblets. <\/p>\n\n\n\n

Another method is to use whole ribs. The cooking time and method won\u2019t change. But the ribs might need more oil for deep frying due to their size.<\/p>\n\n\n\n

The marinating mixture<\/h3>\n\n\n\n

The Shaoxing wine, soy sauce and oyster sauce add a rich umami while eliminating any gamey flavor from the pork. The baking soda helps tenderize the pork and keep it juicy.<\/p>\n\n\n\n

The sweet and sour sauce<\/h3>\n\n\n\n

The sauce uses a mixture of ketchup, soy sauce, vinegar, and sugar for the main flavor profile. It creates a sweet and tangy sauce that\u2019s well balanced with a rich umami. The cornstarch is the thickening agent and the black pepper adds a little kick to the sauce.<\/p>\n\n\n\n

How to make<\/h2>\n\n\n\n

Marinate the pork, overnight if possible, then drain off the liquid and coat the ribs in cornstarch. The marinating process tenderizes the meat and makes it very flavorful. And the cornstarch coating creates a crunchy crispy texture once the ribs are fried.  <\/p>\n\n\n\n

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    \"Coating<\/figure>\n\n\n\n

    Fry the ribs at 350\u00b0F (176\u00b0C) for 2 minutes until golden. Then transfer them to a wire rack to drain off the excess oil.<\/p>\n\n\n\n

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      \"Deep<\/figure>\n\n\n\n

      Fry the ribs a second time at  375\u00b0F (190\u00b0C) for 1 minute, until golden brown. You will notice the oil bubbling more fiercely the second time, because more moisture is evaporating, creating an extra crispy coating. <\/p>\n\n\n\n

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        \"Deep<\/figure>\n\n\n\n

        Transfer the ribs to a wire rack to cool slightly. This helps the coating further crisp up and hold its texture in the sauce.<\/p>\n\n\n\n

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          \"Straining<\/figure>\n\n\n\n

          Cook the aromatics and then add the sauce mixture. Cook until the sauce thickens. <\/p>\n\n\n\n

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            \"Cook<\/figure>\n\n\n\n

            Return the fried ribs into the sauce and toss until just coated. Immediately transfer them to a serving plate and serve hot.<\/p>\n\n\n\n

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              \"Finish<\/figure>\n\n\n\t\t
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              Why is deep-frying important for this dish?<\/h3>\n\n\n\n

              Deep frying is the key cooking technique for Peking ribs to create its special texture – crispy on the surface and juicy and chewy on the inside. Pan frying simply won\u2019t create a great texture due to the uneven shape of the ribs. I also do not recommend shallow frying because it tends to overcook the pork and make it chewy.<\/p>\n\n\t\t<\/div>\t\t\r\n\t\t\n\n\n

              Keys to success<\/h2>\n\n\n\n
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              1. Use a wok for deep frying.<\/strong> The shape of the wok is perfect for deep frying, so you use a little less oil and have more room to properly fry the food. If a wok is not available, a deep pot works as well. <\/li>\n\n\n\n
              2. Keep the frying time short. <\/strong>The total of 3 minutes of cooking time seems like very little for ribs, but after many tests it gave the best result. Because short riblets have thin meat, they take very little time to cook through. If you accidentally overcook the ribs, they become tough immediately. <\/li>\n\n\n\n
              3. Use just enough sauce to coat the ribs. <\/strong>This ensures the ribs stay crispy longer. If you use too much sauce, the ribs will soak up a lot of liquid and become soft quickly.<\/li>\n<\/ol>\n\n\n\n

                Variations using different cuts of pork<\/h2>\n\n\n\n

                If you do not have access to short riblets, you can use different cuts of pork for this dish. Here are my favorites:<\/p>\n\n\n\n