4.9 from 21 votes
Peking Ribs, Jing Du Style (京都排骨)
This Peking ribs dish was not conceived in Peking (a.k.a. Beijing) but is actually from Jiangsu.This Peking ribs, Jing Du style is more sweet than tangy.
Prep Time
1 hr 10 mins
Cook Time
10 mins
Total Time
1 hr 45 mins
Servings: 6
Calories: 328 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 2 pounds spare ribs (900g, cut into 1 1/2-inch pieces)
- 1 1/2 tablespoons Shaoxing wine
- 1 teaspoon sugar (plus 1/2 teaspoon, divided)
- 3/4 teaspoon salt
- 1/4 teaspoon ground white pepper (or black pepper)
- 1 egg white
- 1 1/2 tablespoons cornstarch
- 5 cloves garlic (chopped)
- 1/4 cup ketchup
- 2 teaspoons light soy sauce
- 1/8 teaspoon sesame oil
Instructions
- Ask the butcher to cut the ribs into the size you want––even your local supermarket’s butcher should do it for you. When you get home and you're ready to cook, rinse the ribs thoroughly and pat dry with a paper towel.
- Toss the ribs with the Shaoxing wine, 1 teaspoon sugar, 3/4 teaspoon salt, 1/4 teaspoon ground white pepper and one egg white. Marinate for 1 hour.
- While the pork is marinating, prepare a small pot with oil and have it ready to fry the ribs. The oil should be at least 1.5” deep, so the ribs can be submerged under the oil when frying. Using a smaller pot requires less oil, and you’ll have to fry the ribs in a few batches.
- Once the ribs are marinated, sprinkle the cornstarch over the ribs to evenly coat them. I used a ziplock bag to toss the ribs with the cornstarch and get an even coating.
- Heat the oil over medium heat. It's ready when you stick a chopstick in it and small bubbles form around the tip of the chopstick (or 325 degrees F oil temp). Slowly lower the ribs into the oil, making sure to leave some space between each rib so that they fry evenly. After 6 to 7 minutes, when the ribs start to turn lightly brown, turn up the heat to high (or 350 degrees F oil temp) for about a minute or two, so the ribs can really take on that nice golden color. Use a large slotted spoon to scoop the ribs out and drain on a plate lined with a paper towel. Repeat in batches until all the ribs are fried. Cut open one piece to make sure the ribs are cooked through.
- In a wok over low heat, add 2 tablespoons of the frying oil and the garlic. Cook for about a minute, and then add the ketchup. Cook for another couple minutes, taking care to avoid burning the sauce. Now add 1/2 cup water, 2 teaspoons light soy sauce, and 1/2 teaspoon sugar (or more if you prefer your dish to be sweeter).
- Turn up the heat to medium, and bring the sauce to a simmer. Add the ribs, and turn the heat back down to medium low, coating the ribs in the sauce. Drizzle with a few drops of sesame oil and stir for another minute. Serve!
Cup of Yum
Nutrition Information
Calories
328kcal
(16%)
Carbohydrates
6g
(2%)
Protein
17g
(34%)
Fat
25g
(38%)
Saturated Fat
8g
(40%)
Cholesterol
85mg
(28%)
Sodium
588mg
(25%)
Potassium
306mg
(9%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
50IU
(1%)
Vitamin C
1.2mg
(1%)
Calcium
20mg
(2%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 328
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 6g | 2% |
| Protein | 17g | 34% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 85mg | 28% |
| Sodium | 588mg | 25% |
| Potassium | 306mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.