The very similar sister dish to Chinese sweet and sour ribs. This name peking style ribs might be a little bit confusing. This is a sweet and sour ribs with ketchup. In China, we name it 京都排骨, but it has less connection with the real peking sauce (peking style duck sauce).
If you love crispy ribs with savory taste, then this is another must try dish. I have posted the lazy version of sweet and sour ribs around one month ago, and this is this sister dish followed. Rib is loved by all of my family members, thus you may see lots of rib recipes shown up in this little blog. I know that there is a famous American-Chinese dish: Peking pork chops. The sauce used here should be great when matched with pork chops. It is just not a common Chinese ingredient except for some dishes from Shanghai where western eating culture has its unique role.
Ribs are deep-fried firstly for the original recipe, but I come up with a sautéing method with less oil but a little bit more time. So if deep-frying is quite ok, then go for it for a crisper taste. But personally I am quite satisfied by the final taste.
Firstly we need to blend the washed ribs in boiling water for around 1~2 minutes to reduce the impurities and then get some clean water to your pot with green onion and ginger slices. Continue cooking the ribs with medium fire for around 15 minutes or until you can insert a chopstick easily.
Heat up oil in wok, add garlic slices to stir fry until aroma and then discard them. Add cooked ribs in. Stay for a while before moving them. Sauté until the surface becomes crispy, swirl the sauce in. Use high fire to thicken the sauce.
Here we are! A large bowl of yummy and crispy ribs.
Main Course
Beijing (Peking)
peking, ribs
-
1
pound
around 500g ribs
, cut into sections -
4
green onions cut 1 into sections and chop the left -
2
slices
of ginger -
2
garlic cloves
, sliced -
Pinch
of salt -
3
tablespoons
cooking oil - Sesame seeds for garnish
-
2
tablespoons
tomato sauce -
1
tablespoon
light soy sauce -
1/2
tablespoon
of chili sauce
, optional -
1
tablespoon
cooking wine -
1
tablespoon
starch
, any type you prefer -
2
tablespoons
water
-
Wash the ribs and soak in clean water for around 10 minutes.
-
Boiling some water in a pot; put the ribs into cook for 1 to 2 minutes. Then rinse the boiled ribs under running water and replace the boiled water with fresh and clean water.
-
Add sections of one green onion, pinch of salt and ginger slices. Bring all the content to a boiling and then use medium fire to simmer for around 15 minutes or until you can easily insert a chop sticker in. Transfer the ribs out and drain.
-
In a small bowl, mix all the ingredients for sauce together.
-
Heat up around 3 tablespoons of oil in wok; add garlic slices in to stir fry until aroma. Discard the garlic slices because they will be easily burnt in the following process.
-
Add ribs in. Stay for a while before moving or turning around. Sauté until all sides are slightly brown.
-
Swirl the sauce in. Turn up the fire to thicken the sauce.
-
Garnish with sesame seeds and green onion before serving.
Calories from Fat 531
Source: China Sichuan Food
