There’s nothing quite like the irresistible aroma of Sweet and Crispy Peking Ribs wafting through the kitchen. The combination of sweet flavors with a perfectly crispy texture transforms a simple weeknight dinner into a festive feast. While fast food might promise convenience, I found that nothing compares to homemade ribs, bursting with the rich essence of traditional Chinese cuisine.
I first discovered this delightful recipe on a chilly evening when I craved the comfort of something warm and satisfying. The marinating and frying process is incredibly straightforward, making this dish accessible for any home cook, whether you’re a seasoned chef or just starting your culinary journey. With a delicious balance that even picky eaters will love, these Peking Ribs are destined to become a family favorite. Let’s dive into this mouthwatering recipe that promises to impress your friends and family, all while keeping your dinner table vibrant and lively!
Why are Peking Ribs a must-try?
Irresistible Aroma: The sweet, delightful fragrance of Peking Ribs fills your kitchen, making it the perfect invitation for family and friends.
Easy Cooking: A straightforward marination and frying process means you’ll be on your way to mouth-watering ribs in no time!
Crowd Pleasing: The balance of sweetness and crunch ensures this dish appeals to everyone at the table, even the pickiest eaters.
Versatile: Feel free to experiment with different sauces like hoisin or sweet chili to put your own spin on these ribs.
Comfort Food Classic: Transform any ordinary meal into a festive occasion with this comforting, satisfying dish that will have everyone coming back for seconds!
Peking Ribs Ingredients
For the Ribs
• Spare Ribs – The heart of the dish, choose well-marbled ribs for maximum flavor and tenderness.
• Shaoxing Wine – Essential for marinating, offering depth; dry sherry is a great substitute if needed.
• Sugar – Adds the signature sweetness that makes Peking Ribs so memorable; you can adjust it based on preference.
• Salt – Essential for enhancing flavor and aiding in the breakdown of the protein.
• Ground White Pepper – Offers a subtle kick; if you prefer, swap it for black pepper.
• Egg White – Helps create a light and crispy coating on the ribs.
• Cornstarch – Dredges the ribs to achieve that perfectly crispy texture when fried.
For the Sauce
• Garlic – Adds a lovely aromatic quality to the sauce, elevating the dish.
• Ketchup – Forms the base of the sweet sauce, balancing the savory notes beautifully.
• Light Soy Sauce – Enhances umami and provides necessary saltiness to the sauce.
• Sesame Oil – Adds a finishing touch, enriching the dish with its distinct flavor.
These Peking Ribs are not just a meal; they’re a delightful experience waiting to unfold in your kitchen!
How to Make Peking Ribs
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Prepare the Ribs: Start by asking your butcher to cut the spare ribs into 1½-inch pieces. Rinse them thoroughly and pat them dry with paper towels to remove excess moisture.
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Marinate the Ribs: In a large bowl, mix together Shaoxing wine, sugar, salt, ground white pepper, and egg white. Add the ribs and make sure they are well-coated. Let them marinate for about 1 hour, allowing the flavors to infuse.
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Coat the Ribs: Take a ziplock bag and add cornstarch. Transfer the marinated ribs into the bag, seal it, and shake gently until the ribs are evenly coated in cornstarch.
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Heat the Oil: Pour oil into a deep pan until it’s about 1.5 inches deep. Heat the oil over medium heat until it reaches 325°F, or until bubbles form around the end of a chopstick when inserted.
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Fry the Ribs: Carefully lower the coated ribs into the hot oil, frying them in batches for about 6-7 minutes each until they are lightly browned. Then, increase the heat for the last minute to achieve a beautiful golden color.
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Drain the Ribs: Once fried, transfer the ribs to a plate lined with paper towels to drain any excess oil. Make sure they are cooked through—crispy on the outside and tender inside!
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Make the Sauce: In a wok, heat 2 tablespoons of frying oil and sauté the chopped garlic for about 1 minute until it’s fragrant. Gradually add in ketchup and let it simmer briefly.
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Combine Sauce Ingredients: Mix in water, light soy sauce, and extra sugar, bringing the mixture to a gentle simmer for a few minutes.
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Coat the Ribs: Add the fried ribs to the sauce, stirring gently to coat each piece evenly and warming them through. Finish with a drizzle of sesame oil for that perfect touch!
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Serve Immediately: Place your delicious Peking Ribs on a serving platter and enjoy right away while they are still hot and crispy!
Optional: Garnish with chopped green onions for an added touch of freshness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Peking Ribs
Fridge: Store leftover Peking Ribs in an airtight container for up to 3 days to maintain their delicious flavor and texture.
Freezer: For longer storage, freeze the ribs in a single layer on a baking sheet until solid. Then transfer to a freezer bag for up to 2 months.
Reheating: To enjoy leftovers, reheat in the oven at 350°F for about 10-15 minutes until crisp and heated through. Avoid the microwave for better texture.
Wrapping: When storing, ensure the ribs are covered tightly to prevent freezer burn which can alter taste and texture.
What to Serve with Peking Ribs?
Elevate your dinner experience with delightful pairings that complement these crispy and sweet ribs.
- Steamed Jasmine Rice: A light, fluffy base that balances the ribs’ bold flavors, soaking up the delicious sauce beautifully.
- Stir-Fried Vegetables: Crisp veggies like bell peppers and snap peas provide a fresh crunch that contrasts perfectly with the tender ribs.
- Cucumber Salad: A refreshing side with a touch of vinegar that cuts through the richness of the ribs while adding a nice crunch.
- Egg Fried Rice: Add a savory twist to your meal with this flavorful rice dish, making each bite a comforting experience.
- Hot and Sour Soup: The tart and spicy notes of this classic soup create an exciting flavor contrast with the sweet ribs.
- Chilled Szechuan Noodles: Nutty and spicy, these cold noodles offer an exciting texture variation and flavor boost to round out your meal.
- Bubble Tea: Pair your feast with this sweet and refreshing drink; the chewy boba adds a fun element to your dining experience.
- Mango Sticky Rice: For dessert, this sweet Thai classic gives a tropical finish, balancing the meal with creamy, luscious flavors.
- Jasmine Green Tea: A soothing tea option that enhances the meal’s flavor while aiding digestion, it makes your dining experience complete.
- Fortune Cookies: End on a fun note with these classic treats, adding a whimsical touch to your homemade feast.
Make Ahead Options
These Sweet and Crispy Peking Ribs are perfect for meal prep, allowing you to enjoy homemade comfort without the last-minute rush! You can marinate the ribs in the sauce for up to 24 hours ahead of time, which helps enhance their flavor. Simply mix the marinade ingredients and coat the ribs in the mixture; then, refrigerate them until you’re ready to fry. The coating can be prepared in advance as well—just dredge the marinated ribs in cornstarch and store them in a sealed container for up to 3 days. When it’s time to serve, fry the ribs until they’re perfectly crispy, prepare the sauce, and toss them together for restaurant-quality results with minimal effort. Don’t worry; they’ll be just as delicious as if you made them fresh!
Peking Ribs Variations
Get ready to make these ribs uniquely yours with simple twists and substitutions!
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Hoisin Sauce: Swap ketchup for hoisin sauce for a richer, more complex flavor profile.
This twist adds a lovely sweetness and depth that’s deeply pleasing to the palate. -
Sweet Chili Sauce: Replace ketchup with sweet chili sauce to introduce a delightful heat.
It’s the perfect option for those who crave a kick, adding both spiciness and complexity. -
Oven-Baked Option: For a healthier twist, bake the marinated ribs instead of frying.
Simply coat them in cornstarch, place them on a lined baking sheet, and bake until crispy for a lighter option. -
Gluten-Free: Use tamari instead of soy sauce for a gluten-free alternative without losing flavor.
This ensures everyone can enjoy the dish while staying true to the classic taste. -
Crispy Garlic Topping: Add crispy garlic chips as a topping before serving for extra crunch.
Just sauté thin slices of garlic until golden; they provide a delightful crunch that complements the dish perfectly. -
Barbecue Twist: Use barbecue sauce in place of ketchup for a smoky flavor.
This variation transforms the ribs into a delightful fusion with a beloved American twist. -
Spicy Marinade: Add crushed red pepper flakes or sriracha to the marinade for heat lovers.
Spice it up according to your taste preference—it’s an exhilarating way to elevate the dish. -
Mango Glaze: Drizzle a homemade mango glaze over the ribs for a fruity twist.
The sweetness of mango complements the savory elements beautifully, adding a fresh summer vibe to your meal.
Expert Tips for Crispy Sweet Peking Ribs
- Oil Temperature Check: Ensure your oil is at 325°F before frying; too hot may scorch the coating, while too cool results in greasy ribs.
- Marination Time: Don’t rush the marinating process; letting the Peking Ribs soak in the flavor for a full hour truly enhances taste and tenderness.
- Batch Frying: Fry in small batches to keep the oil temperature consistent. Overcrowding the pan leads to uneven cooking and soggy texture.
- Watch the Sauce: Stay close to the stove while making the sauce; burnt garlic or ketchup can ruin the flavor, so stir often.
- Crispiness Check: After frying, drain the ribs properly on paper towels; this pulls away excess grease for that desired crunch on the outside.
Peking Ribs Recipe FAQs
What type of spare ribs should I use?
Absolutely! Look for well-marbled spare ribs for the best flavor and tenderness. The marbling helps keep the meat juicy during cooking, enhancing the overall taste of your Peking Ribs.
How should I store leftover Peking Ribs?
Leftover Peking Ribs can be stored in an airtight container in the refrigerator for up to 3 days. To keep that irresistible crispiness, reheat them in the oven at 350°F for about 10-15 minutes, rather than in the microwave, which can make them soggy.
Can I freeze Peking Ribs for later?
Certainly! To freeze Peking Ribs, place them in a single layer on a baking sheet to freeze until solid. Then, transfer them into a freezer bag, removing as much air as possible. They can be stored for up to 2 months. When you’re ready to enjoy them, bake them straight from the freezer at 350°F for about 15-20 minutes or until heated through.
Why are my Peking Ribs not getting crispy?
Very! If your Peking Ribs are not achieving that crispy texture, it could be due to several reasons. Ensure your oil is hot enough (325°F) before frying. If the temperature is too low, the ribs will absorb more oil and become greasy instead of crispy. Also, avoid overcrowding the frying pan, as this lowers the oil temperature.
Can I substitute the Shaoxing wine in the recipe?
Definitely! If you don’t have Shaoxing wine, a good substitute is dry sherry or even white wine, though the flavor may slightly differ. Just remember that the alcohol in either option will add depth and flavor to your marinade.
Are there any dietary concerns for pets or allergies with Peking Ribs?
Absolutely! If you’re considering these ribs for a gathering, be cautious of common allergies as the recipe includes soy sauce (which contains wheat) and egg white. Additionally, it’s best to keep any leftovers away from pets, as garlic can be harmful to dogs and cats. Always double-check with guests regarding allergies!
Crispy Sweet Peking Ribs for the Perfect Comfort Meal
Ingredients
Equipment
Method
- Prepare the Ribs: Cut the spare ribs into 1½-inch pieces, rinse and pat dry.
- Marinate the Ribs: Mix Shaoxing wine, sugar, salt, ground white pepper, and egg white. Add ribs to marinate for 1 hour.
- Coat the Ribs: Add cornstarch to a ziplock bag, transfer marinated ribs, seal, and shake to coat.
- Heat the Oil: Pour oil into the deep pan to about 1.5 inches and heat to 325°F.
- Fry the Ribs: Fry coated ribs in batches for 6-7 minutes until lightly browned; increase heat for the last minute.
- Drain the Ribs: Transfer fried ribs to a plate lined with paper towels.
- Make the Sauce: Heat 2 tablespoons of oil, sauté garlic for 1 minute, then add ketchup and simmer.
- Combine Sauce Ingredients: Mix in water, light soy sauce, and sugar, simmer for a few minutes.
- Coat the Ribs: Add fried ribs to sauce, stir gently to coat, and finish with sesame oil.
- Serve Immediately: Place Peking Ribs on a platter and serve hot.