By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 2
698 cal · 40 min
Chinese Peking Style Ribs
Recipe GLPR88ba0b78fc9f14
Succulent pork ribs coated in a savory-sweet sauce with garlic, ginger, and tomato, finished with sesame seeds. This classic Beijing-style dish combines tender braised ribs with a glossy, caramelized glaze for an authentic Chinese dining experience.
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Ingredients
1 pound pork ribs, cut into sections
1 green onion, cut into sections, plus 1 additional green onion chopped for garnish
2 slices fresh ginger
Pinch of salt
3 tablespoons cooking oil
2 garlic cloves, thinly sliced
2 tablespoons tomato sauce
1 tablespoon light soy sauce
1 tablespoon cooking wine
1 tablespoon cornstarch
2 tablespoons water
1/2 tablespoon chili sauce (optional)
Sesame seeds for garnish
Directions
Rinse the ribs thoroughly under cold running water. Place them in a bowl and soak in clean water for 10 minutes. This helps remove excess blood and impurities.
Bring a large pot of water to a rolling boil. Add the drained ribs and blanch for 1 to 2 minutes. Remove the ribs and rinse them under cold running water. Discard the blanching water.
Fill a fresh pot with water and bring to a boil. Add the blanched ribs, one section of green onion, the ginger slices, and a pinch of salt. Return to a boil, then reduce heat to medium. Simmer for approximately 15 minutes, until the ribs are tender and a chopstick can easily pierce the meat.
Drain the ribs thoroughly in a colander. In a small bowl, whisk together the tomato sauce, light soy sauce, cooking wine, cornstarch, water, and chili sauce (if using) until smooth and well combined. Set the sauce mixture aside.
Heat 3 tablespoons of cooking oil in a wok or large skillet over medium-high heat. Add the sliced garlic and stir-fry until fragrant, about 30 seconds. Remove and discard the garlic slices to prevent them from burning.
Add the drained ribs to the hot wok and allow them to sear without moving for 1 to 2 minutes. Turn and continue cooking until all sides are lightly browned, about 3 to 4 minutes total.
Pour the prepared sauce over the ribs. Increase the heat to high and stir constantly until the sauce thickens and coats the ribs evenly, about 1 to 2 minutes. The meat should reach an internal temperature of 160°F (71°C) or higher to ensure food safety.
Transfer the ribs to a serving plate. Garnish generously with sesame seeds and chopped green onion. Serve immediately while hot.
Comments
The ingredient list is straightforward and available at any Charlotte chain—soy sauce, tomato sauce, and chili sauce are standard pantry items at Harris Teeter, Food Lion, Kroger, and Walmart. At roughly $8–12 for quality pork ribs plus $3–4 in aromatics and sauces, you're looking at $5.50–7.50 per serving, which is reasonable for a protein-centered dish. The 40-minute stated time is honest for the cooking but glosses over ribs prep: plan an extra 10–15 minutes to trim and pat them dry if you're buying bone-in. This is a high-heat stir-fry that demands constant attention—not a set-and-forget weeknight meal—and leftovers are best eaten fresh the same night, as reheated ribs lose their glaze texture quickly.
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