American Chinese / Cantonese Recipe
Peking Spare Ribs
Peking spare ribs are pork ribs coated in a glossy sweet-tangy sauce related to Peking-style pork chop preparations.
Recipe at a glance
| Purpose | High-frequency Chinese restaurant menu dish |
| Cuisine or format | American Chinese / Cantonese |
| Menu variation rule | Protein may be adjusted without creating a separate recipe family. |
Ingredients
- 2 lb pork spare ribs or riblets
- 1/2 cup cornstarch, optional
- Oil for frying or searing
- 2 tablespoons ketchup
- 2 tablespoons black vinegar or rice vinegar
- 2 tablespoons sugar
- 1 tablespoon light soy sauce
- 1 teaspoon Worcestershire sauce, optional
- Garlic
- Scallions
Method
- Cut ribs into manageable pieces.
- Coat lightly with starch if frying.
- Fry, roast, or sear until cooked.
- Simmer ketchup, vinegar, sugar, soy sauce, optional Worcestershire, and garlic.
- Toss ribs in sauce.
- Reduce until glossy.
- Finish with scallions.
Variations and substitutions
- For chicken, beef, shrimp, pork, tofu, or mixed seafood variants, keep the same sauce logic and adjust the cooking time for the protein.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For takeout-style dishes, sauce texture matters: the sauce should coat the food rather than become a thin soup.