If you love crispy ribs with tangy and savory taste, this is a must try dish. Masterchef John Zhang shows you how to make Peking Pork Ribs that are finger licking good. Recipe:
#porkribs #babybackribs #chinesecooking
In China, we name this dish Peking Ribs (京都排骨). The sweet and sour sauce is made with diced onion and tomato, green onions, cooking wine, water, salt, sugar, ketchup, haw flakes, and white vinegar. Sesame seeds for garnish.
Baby back ribs are perfect for making this dish, since they are smaller, packed with meat, and provide a better presentation.
Subscribe for more awesome recipes:
Looking for Chinese pork recipes? Check out our Chinese pork recipes playlist here :
Are you craving for yummy food? Look no further.
Here we have the best recipes, prepared by award-winning masterchef to showcase authentic, traditional cooking.
Whether you want to know how to make tasty meals at home, or learn how to master cooking, we’ve got you covered.
source
Related posts
32 Comments
Leave a Reply Cancel reply
You must be logged in to post a comment.
There are a few characteristics of Kyoto pork ribs for the chef's reference.
1. Pork ribs are split.
2. Only Worcestershire sauce, ketchup and sugar are used for cooking.
3. The final product is dry.
Thank you!
京都排骨有幾個特點,給大廚參考參考。
1.豬排骨是劈開的。
2.烹汁只用伍斯特醬油、番茄醬和糖。
3.最後成品是乾身的。
謝謝!
This sweet and sour ribs is a Cantonese dish, and the "京都" in its name refers to "Nanjing" rather than Beijing.
京都排骨是粵菜,其名稱中的「京都」指的是「南京」而非北京。
Wowo very good thanks you dear
That looks great 👍!
调味料能否说中文,不是每個人都懂洋文。
top kok onze John.
Hombo noh ngaie batos nuh
Chi zing ping🤣
Post new videos …. Where are you guies hiding?
I would love to have a crash course of Chinese cuisine cooking and serve it on my food truck
“Master chef” is an understatement from what I witnessed. Mouthwatering goodness here folks!
This is nice and all but who the hell wants to use 1 litre of oil everytime they home cook lmao
I elected to just debone the ribs and cut the meat strips in half because I don’t have a big knife to chop them in half. Excellent and flavorful recipe though. I always double fry my meats now using the trick that I learned from this video.
So yummy yummy food
Wow amazing video
Love this chef 😍😍
Holy smokes… haw flakes???
😍😋🤗💐❤️👍
One of my favorite dishes! Thanks for sharing!
I watched this while eating Kraft Dinner
If I can't get sweet black rice vinegar, could I use basalmic vinegar as a substitute?
His work of wok heat is masterful, shows the great versatility of wok to heat fast and cool fast as well. Of course having proper wok station
The most divine meat of all…
Is haw flakes necessary?
放这么多糖, 不要得糖尿病啊
Get the recipe NOW: https://tastelife.tv/recipe/peking-ribs-jing-du-style_3900.html
Best Asian cooking channel ever. Good job Chef
Is there an alternative for haw flakes if I can’t find any?
💙💙💙👌👌👌😉👍
I miss eating this
Chef John is Master of masters
My favourite comfort food to eat you get the perfect boost 🥰🥰🥰