How to Make Peking Pork Spare Ribs



  •     1 pound pork spare ribs, cut into 1/2-inch pieces
  •     4 green onions, chives set aside
  •     1 1-inch knob of ginger, peeled and smashed
  •     Pinch of kosher salt
  •     Sesame seeds


  •     1 tablespoon soy sauce
  •     1/2 tablespoon Shaoxing wine
  •     1 tablespoon cornstarch


  •     3 to 4 tablespoons of vegetable oil
  •     1/2 head of garlic, peeled and smashed (5 or 6 cloves)
  •     1 1/2 tablespoons tomato sauce
  •     1 1/2 tablespoons black vinegar
  •     1 tablespoon soy sauce
  •     1 1/2 tablespoons sugar
  •     1/4 teaspoon sweet bean sauce
  •     1/2 tablespoon plum sauce
  •     1/2 tablespoon chili sauce
  •     1/2 teaspoon Chinese five-spice powder


Blanch the ribs in boiling water for 2 minutes. Rinse the ribs and the pot.

Return the ribs to the pot and cover them with 1 to 2 inches of cold water. Add the onion bulbs, ginger, garlic and kosher salt to the water.

Simmer the ribs until tender, about 45 minutes. Transfer the ribs to a plate lined with paper towels. Pat the ribs dry with paper towels.

Mix the soy sauce, Shaoxing wine and cornstarch and pour it in a shallow dish. Add the ribs to marinade and toss them to coat. Marinate the ribs for 30 minutes to 2 hours.

Mix the tomato sauce, vinegar, soy sauce, sugar, sweet bean sauce, plum sauce, chili sauce and five-spice powder. Set the sauce aside.

Take the ribs from the marinade and wipe the excess off with your fingers, just enough so they won't drip.

Heat the vegetable oil in a wok over low heat and add the garlic. Cook the garlic for 2 to 3 minutes and discard it.

Set the heat to medium-high. Add the pork and fry it until golden brown, about 5 minutes. Add the sauce.

Bring the sauce to a simmer. Simmer the sauce and pork for 1 to 2 minutes. Transfer the pork to the serving dish and garnish it with sesame seeds.

Cooking Notes

You can find Shaoxing wine, black vinegar and sweet been sauce at Asian markets. If you need to make a substitution, you can use manzanilla or amontillado dry sherry instead of Shaoxing wine; a mix of equal parts rice vinegar and balsamic vinegar instead of black vinegar; and hoisin sauce instead of sweet bean sauce.

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