Name: Peking Ribs
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 2 lbs (900 g) pork ribs, cut into individual pieces; 1 tablespoon Shaoxing wine; 2 teaspoons salt; 1 tablespoon cornstarch; 2 teaspoons vegetable oil; 1 tablespoon minced ginger; 1 tablespoon minced garlic; 2 tablespoons sugar; 2 tablespoons Chinkiang vinegar; 2 tablespoons hoisin sauce; 1 tablespoon light soy sauce; 1/4 cup water; Chopped green onions or sesame seeds for garnish (optional)

Why You’ll Love Peking Ribs Recipe

The contrast of a crunchy exterior and tender interior gives a satisfying texture.

The marinade with soy sauce, oyster sauce, and Shaoxing wine builds deep savory flavor while the coating and the glaze deliver that classic sweet‑sour profile.

The recipe is quick once marinated — the actual cooking is only a few minutes of frying, meaning you spend less time at the stove and more time enjoying dinner.

It’s versatile: serve it as an appetizer, snack, or as a main over rice.

It brings an authentic Northern Chinese touch into your kitchen with a dish that’s festive yet accessible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Marinating:
Pork ribs (short riblets)
Shaoxing wine
Soy sauce
Oyster sauce
Baking soda

Sauce:
Water
Ketchup
Light soy sauce
Distilled vinegar
Sugar
Cornstarch
Black pepper

Cooking/frying:
Cornstarch (for coating)
Vegetable oil (for deep frying)
Garlic, minced
Scallion, sliced (white and green parts separated)

Directions

Combine the pork ribs with the marinating ingredients in a bowl. Mix well and refrigerate for at least 1 hour, up to overnight.
Meanwhile, combine the sauce ingredients in a separate bowl.
When ready to cook, drain off excess liquid from the marinated pork and pat dry with paper towels. Dust the ribs generously and evenly with cornstarch.
Heat about 1 inch (2.5 cm) of oil in a wok or deep pot to approximately 350°F (176°C). Fry the ribs for 2 minutes until golden. Transfer to a wire rack to drain.
Increase the oil temperature to around 375°F (190°C) and fry the ribs again for 1 minute until crispier. Transfer back to the rack to drain.
In a skillet, heat 2 tablespoons of oil over medium-high heat. Add garlic and the white parts of the scallion; sauté for 30 seconds.
Stir the sauce mixture to ensure the cornstarch is dissolved. Pour it into the skillet and stir constantly until thickened.
Add the ribs to the skillet and toss to coat evenly with the glaze.
Transfer to a serving plate, garnish with green scallion slices, and serve immediately.

Servings and timing

Serves: 2 to 4 people (as an appetizer or small-plate dish)
Prep time: ~15 minutes (plus marinating time)
Cook time: ~10 minutes
Marinating time: Minimum 1 hour (ideally up to 2 hours or overnight)
Total time: ~2 hours 25 minutes

Variations

If you can’t find short riblets, use thin boneless pork chops or pork tenderloin sliced into small pieces.
For a gluten-free version, substitute dry sherry for Shaoxing wine and use tamari instead of soy sauce.
Add chili-garlic sauce or Szechuan pepper for a spicy twist.
For a lighter version, bake or air-fry the ribs instead of deep frying. Bake until crispy, then toss in the glaze.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in a 375°F (190°C) oven or air fryer for 3–5 minutes to revive crispiness.
Avoid microwaving to preserve the crispy texture.
For best results, fry ribs ahead and glaze just before serving. Store the glaze separately if preparing in advance.

FAQs

Can I use any other method than deep frying?

Yes, but the texture will differ. Braising or pan-frying won’t achieve the same crispness. For best results, stick to deep frying or use an air fryer for a lighter option.

Can I make this dish in advance?

You can prepare the ribs and fry them once in advance. Right before serving, re-fry for a minute and then coat in the glaze to retain texture.

Why did my pork ribs turn out tough?

Overcooking is usually the cause. These riblets cook quickly — just 3 minutes total frying time. Use fatty riblets for better tenderness.

What type of pork ribs should I use?

Short riblets are ideal. They’re usually available at Chinese markets. If using larger ribs, ask your butcher to cut them into smaller sections.

Can I skip the baking soda in the marinade?

You can, but baking soda helps tenderize the meat. If omitted, marinate longer or use a naturally tender cut.

Is there a vegetarian or plant‑based alternative?

Yes. Use firm tofu or seitan. Coat and fry it the same way, then toss in the glaze. It won’t be the same, but still delicious.

How can I adjust the glaze to my taste?

Increase vinegar for more tang, sugar for more sweetness, or soy/oyster sauce for more depth. Thicker sauce? Add more cornstarch.

Can I make this recipe spicier?

Absolutely. Add chili paste or chopped fresh chili with the garlic and scallions, or finish with chili flakes or Szechuan pepper.

What should I serve with these ribs?

Serve with steamed or fried rice, and complement with stir-fried vegetables like bok choy, broccoli, or snow peas.

Can I freeze leftovers?

It’s not recommended, as the glaze and crispy coating won’t hold up well after freezing and thawing.

Conclusion

Peking ribs are the perfect mix of sweet, sour, savory, and crispy — a true celebration of Chinese home cooking. With a few simple steps and authentic ingredients, you can recreate this restaurant-quality dish in your own kitchen. Whether you’re serving them as a party favorite or a flavorful dinner centerpiece, these ribs are guaranteed to leave a lasting impression.