Who doesn't love a delicious plate of Peking spare ribs? Savory, sweet, and cooked to absolute perfection, Peking spare ribs deliciously combine Chinese and American flavors. In this blog post, I will explore the flavors and detailed instructions for making Peking spare ribs. Read on!
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What are Peking spare ribs? What do they taste like?
Peking spare ribs, also known as Beijing spare ribs or Capital spare ribs (京都排骨), are a popular Chinese food originating in Beijing (formerly known as Peking), China. They represent a blend of flavors and cooking methods that were popular in the imperial court. Over time, Peking spare ribs have gained popularity not only within China but also in Chinese restaurants globally.
These ribs are typically made from pork spare ribs that are marinated and deep-fried until they are crispy on the outside and tender on the inside. Then, they are coated with a flavorful sauce. You can see Chinese people serving them regularly at most Chinese family dinner tables!
The flavor of Peking spare ribs can vary depending on the specific recipe, but it generally has a combination of sweet, slightly tangy flavors and a delightful crispy texture. Peking spare ribs often have a sweet glaze or sauce, which can come from ingredients like ketchup, sugar, or honey. This sweetness caramelizes during cooking, giving the ribs a pleasing sweetness. The vinegar provides a subtle tangy taste that balances the sweetness and enhances the overall flavor. Another one of the features of Peking spare ribs is their crispy exterior, which comes from deep frying. Deeply frying the ribs before coating the sauce creates a crunchy, caramelized crust while keeping the meat inside, tender and juicy.
Main ingredients
Spare ribs: Place ribs on a cutting board and chop them into 2-inch pieces with a cleaver. When you season or marinate the ribs, the flavors can reach the meat more effectively when it's in smaller portions, resulting in a more flavorful dish.
Marinade ingredients: Shaoxing wine, cornstarch, egg white, minced garlic, light soy sauce and sugar. Add all these ingredients to the ribs and marinate for at least 20 minutes.
Peking sauce ingredients: ketchup, sugar, Zhejiang black vinegar. Peking sauce is a flavorful and essential component in many Chinese dishes, especially Peking spare ribs. This sauce adds the final touch of sweet and tangy flavors to the ribs.
Sesame oil: Add drops of sesame oil for some extra flavor. It is optional.
Salt and white pepper: To taste. Black pepper works, too.
Cooking oil: for frying.
Roasted sesame seeds and chopped green onions: For garnish.
Step-by-step instructions
Here's a step-by-step guide to making Peking spare ribs:
Gather all the sauce ingredients, and wash the ribs with running water. Pat dry. In a large mixing bowl, combine cleaned ribs, Shaoxing wine, cornstarch, egg white, minced garlic, light soy sauce, and sugar. Mix everything well until the marinade ingredients and ribs are thoroughly combined. Cover the dish with plastic wrap and refrigerate for at least 20 minutes for best results.
Remove the spare ribs from the marinade, allowing any excess marinade to drip off. In a large saucepan or a wok, add enough oil to cover the ribs and deep fry them until golden brown on medium high heat. Try to arrange the ribs in the deep frying pan in a single layer so you don't overcrowd them. The total deep fry time varies depending on the amount of the ribs. Mine takes about 10 minutes. Do not forget to flip them around to cook evenly. (Watch out for the hot oil!) Use a slotted spoon to scoop the ribs out and pat dry the fried ribs with a paper towel.
In the same wok, discard the oil. Add ketchup, sugar, and Zhejiang vinegar until you see bubbles. Fold in the ribs immediately and give them a quick stir so the ribs are even coated with the Peking sauce.
Sprinkle chopped green onions and roasted sesame seeds over the ribs for garnish, if desired. Peking ribs are best served hot. Serve alongside steamed rice or other side dishes of your choice. Enjoy!
Store and reheat Peking spare ribs
Storing: You can place the spare ribs in an airtight container or wrap them tightly in plastic wrap or aluminum foil. Store the ribs in the refrigerator for up to 3-4 days. If you want to keep them longer, consider freezing them. They can be stored in the freezer for 2-3 months.
Reheating: If you've frozen the spare ribs, it's best to thaw them in the refrigerator overnight or until they are completely thawed. You can either reheat Peking spare ribs in the oven or microwave. The reheating process takes about 15-20 minutes in the preheated oven at 350°F. The ribs are done once they are crispy. You can use a microwave if you need to reheat the ribs quickly. Place the ribs on a microwave-safe plate and cover them with plastic wrap. Heat in 30-second intervals at medium power, checking for desired temperatures.
Conclusion
The Peking spare ribs recipe is an easy-to-follow and delicious meal to make at home. It relies on simple ingredients to create a savory, flavorful dish for the entire family. Give Peking ribs a try, and you will find deliciousness in every bite!
The Easiest Peking Spare Ribs (京都排骨): Peking-Style
Ingredients
- 3 pounds spare ribs cut into 2-inch smaller pieces
Marinade ingredients:
- 2 tablespoons Shaoxing wine
- 2 tablespoons cornstarch
- 2 egg white
- 4 minced garlic
- 4 teaspoons light soy sauce
- 2 teaspoons sugar
Peking sauce ingredients:
- 6 tablespoons ketchup
- 6 tablespoons sugar
- 6 tablespoon Zhejiang black vinegar
Rest of the dish:
- sesame oil optional
- salt and pepper to taste
- cooking oil for frying
- roasted sesame seeds for garnish
- chopped green onions for garnish
Instructions
- Gather all the sauce ingredients, and wash the ribs with running water. Pat dry.
- In a large mixing bowl, combine cleaned ribs, Shaoxing wine, cornstarch, egg white, minced garlic, light soy sauce, and sugar. Mix everything well until the marinade ingredients and ribs are thoroughly combined. Cover the dish with plastic wrap and refrigerate for at least 20 minutes for best results.
- Remove the spare ribs from the marinade, allowing any excess marinade to drip off. In a large saucepan or a wok, add enough oil to cover the ribs and deep fry them until golden brown on medium high heat. Try to arrange the ribs in the deep frying pan in a single layer so you don't overcrowd them. The total deep fry time varies depending on the amount of the ribs. Mine takes about 10 minutes. Do not forget to flip them around to cook evenly. (Watch out for the hot oil!) Use a slotted spoon to scoop the ribs out and pat dry the fried ribs with a paper towel.
- In the same wok, discard the oil. Add ketchup, sugar, and Zhejiang vinegar until you see bubbles. Fold in the ribs immediately and give them a quick stir so the ribs are even coated with the Peking sauce.
- Sprinkle chopped green onions and roasted sesame seeds over the ribs for garnish, if desired. Peking spare ribs are best served hot. Serve alongside steamed rice or other side dishes of your choice. Enjoy!
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