Thursday, October 17, 2013

Jingdu Spare Ribs [京都排骨]

King To Spare Ribs
King To Spare Ribs


500g spare ribs

1/2 tsp bicarbonate of soda
1/2 tsp salt

(B)  Marinade:

1 egg white
1 tbsp light soy sauce
1 1/2 tsp dark soy sauce
1 tbsp sugar
1/4 tsp five-spiced powder
1/2 tsp pepper
1 tbsp cooking wine
1/2 tsp sesame oil
 2 tbsp cornflour

(C)  Sauce:
 1/3 cup tomato sauce
3 tbsp Chinkiang black rice vinegar (镇江香醋)
1 1/2 tbsp cooking wine
3 tbsp sugar
3 tsp light soy sauce
1/2 cup water

3 cloves garlic, minced 
1 small piece ginger, minced 
1 tbsp sesame oil

  • Cut spare ribs into pieces, combine with ingredients (A) and marinate for about 2 hours.  Rinse under running water and pat dry.
  • Mix spare ribs together with marinade (B) except cornflour.  Leave aside for at least 2 hours, preferably over night.
  • Add cornflour into spare ribs to coat evenly; deep fry in hot oil until golden brown and cooked.  Drain excess oil and transfer onto a plate.
  • With about 2 tbsp of oil left in the wok, stir fry ginger and garlic until aromatic.  Pour in sauce (C) and bring to the boil.  Add in spare ribs and cook under medium heat until almost dry.  Add in sesame oil.
  • Serve hot.


  1. Hi Veronica
    Oooo..........this dish of spare ribs can makes one ask for more; very flavourful and appetizing too! I will try to make this one day.

  2. Ah!! I love this, goes very well with steamed rice....:)

  3. Hi Veronica, the ribs look so succulent and delicious!

  4. yes with a bowl of steam rice.. i am ready for dinner.

  5. Hi Veronica, the colour of your pork ribs look so nice & this is a very inviting dish too! I never cook such a dish at home but it is a very popular dish to order while we are dining out. Both of children love a similar dish to this, ie the sweet & sour pork.

  6. My mouth is watering, Veronica. The sauce shines through the screen. Yum!

  7. Oh no, look at the sauce!!! I am going to clean the plate for you!!!

  8. Veronica!! Love this dish a lot!


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