Peking Spareribs Recipe

When I stumbled upon the secret to these finger-licking Peking spareribs, I knew I had to share the magic of transforming simple pork into a show-stopping dish that’ll have everyone asking for a second helping.

The recipe for Peking Spareribs has my favorite, powerfully punchy flavors. Pork spareribs are coated in a marinade of light and dark soy sauce, Chinese black vinegar, and just a whisper of hoisin sauce.

Their sweet-salty-savory coating is perfectly balanced and is one of the most delicious sauces I’ve encountered. The ribs are served topped with sesame seeds and sliced green onions, so you get that too.

Perfectly irresistible!

Peking Spareribs Recipe Ingredients

• Pork Spareribs: Rich in protein; tenderizes in the marinade.
• Light Soy Sauce: Adds savory umami; essential for depth.
• Dark Soy Sauce: Provides rich color; enhances flavor.
• Chinese Black Vinegar: Gives tangy depth; unique sour notes.
• Rice Wine: Subtle sweetness; complements savory spices.
• Hoisin Sauce: Sweet and savory; adds complexity.
• Oyster Sauce: Boosts umami; creates savory richness.
• Ginger: Fresh, spicy notes; aids digestion.
• Garlic: Aromatic; adds savory depth and flavor.

Peking Spareribs Recipe Ingredient Quantities

• 2 lbs pork spareribs, cut into 2-inch pieces
• 2 tablespoons vegetable oil
• 3 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 3 tablespoons Chinese black vinegar or balsamic vinegar
• 2 tablespoons rice wine or Shaoxing wine
• 2 tablespoons sugar
• 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce
• 2 cloves garlic, minced
• 1-inch piece of ginger, sliced
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for slurry)
• Sesame seeds (for garnish)
• Chopped green onions (for garnish)

How to Make this Peking Spareribs Recipe

1. In a large bowl, mix together the light soy sauce, dark soy sauce, Chinese black vinegar, rice wine, sugar, hoisin sauce, and minced garlic. This is your sauce. Allow the married flavors to get to know each other better for at least 30 minutes, but preferably 1-2 hours.

2. In a large pan or wok, heat the vegetable oil over medium-high heat. Add the marinated spareribs (reserve the marinade) and brown them on all sides, 5-7 minutes.

3. Lower the heat to medium. Add the marinade back into the pot along with enough water to just cover the ribs. Bring the mixture to a boil.

4. When it reaches a rolling boil, turn the heat down to low, add a cover to the pan or wok, and let it simmer for about 45-60 minutes, or until the spareribs are very tender. Give the contents of the pan a couple of stirs during simmering to make sure everything is cooking evenly.

5. Take off the lid and turn the heat up to medium-high so that the sauce can come to a gentle boil and really reduce and thicken. It will take about 10-15 minutes.

6. Combine the cornstarch with 2 tablespoons of water to make a slurry. Slowly add the slurry to the pan, stirring all the while, until the sauce has thickened to a smooth, glossy consistency.

7. Savor the sauce and fine-tune the seasoning if the need arises, adding more soy sauce or sugar as your palate guides you.

8. Once the sauce has achieved the thickness you desire, take the pan off the heat. Move the spareribs to a serving platter.

9. Sprinkle sesame seeds and cut green onions over the spareribs to give them a bright and fresh look.

10. Serve the Peking spareribs hot, accompanied by steamed rice or any other side of your choosing. Enjoy the flavor-packed creation!

Peking Spareribs Recipe Equipment Needed

1. Large bowl
2. Measuring spoons
3. Knife
4. Cutting board
5. Garlic mincer
6. Large pan or wok with lid
7. Spatula or tongs
8. Whisk
9. Small bowl (for cornstarch slurry)
10. Serving platter

FAQ

• Q: Can I substitute Chinese black vinegar with another type?You can use balsamic vinegar in place of Chinese black vinegar, yes.
• Q: What can I use instead of Shaoxing wine?Substitutes for Shaoxing wine include dry sherry or rice wine.
• Q: How do I ensure the spareribs are tender?A: Prepare the ribs over an extended period of time and at a uniform low heat, until they reach the tenderness stage that can be achieved by cooking them for about 1-1.5 hours.
• Q: Can I use boneless pork for this recipe?A: While traditional boneless meats are an option, using them requires a shorter cook time than is usually prescribed in rib recipes. If you use either of the traditional meats, you should follow the recipes and methods laid out here. If not, adjust your methods so that whatever ribs you are cooking are done after 5-6 hours for the tenderest possible result.
• Q: Is there a way to make this recipe less sweet?A: You can cut down on the quantity of sugar or replace it with a sugar alternative such as honey or a sugar substitute.
• Q: How can I add more spice to the dish?Incorporate dried chili peppers or a dash of chili oil into the sauce to crank the heat up a notch.
• Q: Can I prepare the marinade in advance?A: Yes, you can get the marinade ready up to 24 hours in advance and keep it in the refrigerator until you’re set to use it.

Peking Spareribs Recipe Substitutions and Variations

In place of Chinese black vinegar or balsamic vinegar, use apple cider vinegar or a mixture of red wine vinegar and a pinch of sugar.
For rice wine or Shaoxing wine: Substitute dry sherry or Mirin (reduce sugar slightly).
To make hoisin sauce: Combine soy sauce and honey or barbecue sauce.
Use mushroom sauce or soy sauce with a dash of sugar for oyster sauce.
To equalize the amounts: Use arrowroot powder or potato starch in equal amounts.

Pro Tips

1. Marinating for Maximum Flavor: Allow the ribs to marinate for at least 1-2 hours, or even overnight if possible, in the refrigerator. This will enhance the depth of flavor, as the longer marination time allows the ingredients to penetrate the meat more thoroughly.