Description
These Chinese-style Peking ribs are tender, juicy, and coated in a sweet-savory glaze made with hoisin sauce, vinegar, and sugar. Perfect as an appetizer or main dish.
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)
Instructions
- Place the ribs in a pot and cover with water. Bring to a boil and cook for 5 minutes to remove impurities. Drain and rinse the ribs.
- In a clean pot, add the blanched ribs, Shaoxing wine, and enough water to cover the ribs. Bring to a boil, then reduce to a simmer. Cover and cook for 40 minutes until tender.
- Drain the ribs and pat dry. Toss with salt and cornstarch until evenly coated.
- Heat oil in a large skillet over medium heat. Add the ribs and cook until lightly browned on all sides.
- Add ginger and garlic to the skillet and stir-fry for 30 seconds until fragrant.
- Add sugar, vinegar, hoisin sauce, light soy sauce, and water. Stir to coat the ribs evenly.
- Simmer the sauce until it thickens and clings to the ribs, about 8-10 minutes.
- Garnish with chopped green onions or sesame seeds if desired, and serve hot.
Notes
- Use Chinkiang vinegar for authentic flavor; if unavailable, substitute with balsamic vinegar.
- Simmering the ribs before frying helps them become tender without drying out.
- Great served with steamed rice or as part of a multi-dish Chinese meal.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 9 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 95 mg
