Peking Ribs, Jing Du Style (京都排骨)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sweet and tangy spare ribs coated in a ketchup-based sauce and wok-cooked until glazed. More sweet than spicy, this Jiangsu-style dish delivers tender, flavorful ribs with a sticky-sweet finish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds spare ribs ((900g, cut into 1 1/2-inch pieces))
- 1 1/2 tablespoons Shaoxing wine
- 1 teaspoon sugar ((plus 1/2 teaspoon, divided))
- 3/4 teaspoon salt
- 1/4 teaspoon ground white pepper ((or black pepper))
- 1 egg white
- 1 1/2 tablespoons cornstarch
- 5 cloves garlic ((chopped))
- 1/4 cup ketchup
- 2 teaspoons light soy sauce
- 1/8 teaspoon sesame oil
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 10m
- Cook
- 35m
- Sodium
- 614mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 467mg
- Calcium
- 25mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 70M
- SODIUM
- 614MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.