Ketchup style sweet and sour ribs. The very similar sister dish to Chinese sweet and sour ribs(糖醋排骨).
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). This is a super dish for children. All chicken loves this great flavor.
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. We make ribs soups with lotus root, fry ribs with garlic, steam ribs with black bean sauce. I also love to BBQ ribs with a famous Sichuan mixed spice.
Instructions
In general, this recipe is a super easy version, requires almost no unique cooking skill. Firstly clean the ribs and then soak in clean water for 15 minutes.
Firstly we need to blend the washed ribs in water with green onion and slices of ginger. Bring the pot of water to a boiling and then continue cooking 1 to 2 minutes to remove the impurities and odd taste.
Pick ribs up and then drain because we are going to sauté them later.
Add around 1 tablespoon of oil in wok and fry the ribs with middle fire until the surface becomes slightly browned. This step can improve the aroma. Then add ketchup, light soy sauce, vinegar, sugar and enough water to cover. The simmer for 25 minutes over slow fire.
Then lastly, add around starch water to help thickening the sauce. Sprinkle some toasted white sesame seeds before serving.
- 700g pork ribs , cut into sections
- 2 green onions
- 2 slices of ginger
- 1 tbsp. cooking oil
- toasted sesame seeds for garnish
- 4 tbsp. ketchup
- 1 tbsp. light soy sauce
- 1/2 tbsp. rice vinegar
- water to cover
- 1 tbsp. sugar
- small pinch of salt
- 2 tsp. cornstarch
- 1 tbsp. water
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Firstly clean the ribs and then soak in clean water for 15 minutes.
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Add ribs in water with green onion and slices of ginger. Bring the pot of water to a boiling and then continue cooking 1 to 2 minutes to remove the impurities and odd taste. Pick ribs up and then drain because we are going to sauté them later.
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Add around 1 tablespoon of oil in wok or pan and fry the ribs with middle fire until the surface becomes slightly browned. This step can improve the aroma. Then add ketchup, salt, light soy sauce, vinegar, sugar and enough water to cover the ribs. The simmer for 25 minutes over slow fire. Stay covered.
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During the process, mix cornstarch with water. Add starch water to help thickening the sauce. Sprinkle some toasted white sesame seeds before serving.
I love this website and have made many recipes from it. Unfortunately this was very underwhelming and I even made sure I had every ingredient beforehand.
I had made Asian style ribs before, with a lot less steps and they were much more tender and flavoursome.
The boiling and simmering processes seem to be overkill. Thanks for sharing it though. Every recipe cannot always be a winner…Cheers
Hi Robbo,
I agree that there are many simple Asian style ribs and this dish is a very traditional Chinese dish. Tenderness in fact is not always the aim in many Chinese dishes. Anyway, thanks for your feedback. Cheers and happy cooking ahead.
Hi Elaine,
This recipe looks delicious. At the very end you say “add start water to help thickening the sauce” – what do you mean by start water? Is that some of the water that you boiled the ribs in?
It is starch water, Dave.
Sorry I want to make this but… What does – add around ???? mean…what do you add?
4. Then lastly, add around start water to help thickening the sauce. Sprinkle some toasted white sesame seeds before serving.
Sorry, Darlene,
It is a typo. I have already updated the recipe. Should be adding starch water.