Grammy's Kitchen · BBQ Ribs · Peking Ribs, Jing Du Style (京都排骨)
One of 71 bbq ribs recipes we measured
from thewoksoflife.com
It ranks #1 of 71 for tenderness among the bbq ribs recipes we compared. 7 cooks on thewoksoflife.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 71.
| this recipe | typical | |
|---|---|---|
| salt | 0% | 0% |
| aromatics | 2% | 0% |
| sweetener | 8% | 14% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 900 g | 2 pounds spare ribs ((900g, cut into 1 1/2-inch pieces)) |
| 1 1/2 tablespoons Shaoxing wine | |
| 4 g | 1 teaspoon sugar ((plus 1/2 teaspoon, divided)) |
| 4 g | 3/4 teaspoon salt |
| 1 g | 1/4 teaspoon ground white pepper ((or black pepper)) |
| 50 g | 1 egg white |
| 12 g | 1 1/2 tablespoons cornstarch |
| 15 g | 5 cloves garlic ((chopped)) |
| 68 g | 1/4 cup ketchup |
| 11 g | 2 teaspoons light soy sauce |
| 1 g | 1/8 teaspoon sesame oil |
Method: 7 steps, published by thewoksoflife.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I enjoyed this recipe, as close as I've gotten to my favorite restaurant recipe. One suggestion/request. Would you please put a temperature to the cooking oil (I imagine 350 to 375F) rather than the traditional or old school method of "using a chopstick to tes” — a cook, 4.0★
“Hi Judy- Peking Ribs was very tasty. Used baby back pork ribs- will cook longer next time for tenderness. Is it possible to cook for extra tenderness - add more water in the sauce to cook longer - possibly 15 extra minutes? Also made Nian Gao and Luo Song Ton” — a cook, 5.0★