Entree: China – Cantonese / Guangdong – 蜜汁蒜香排骨 ➤ Mat6 zap1 syun3 hoeng1 paai4 gwat1 (Pork spare ribs blanched, fried, and glazed in a sweet-savory Cantonese honey and garlic sauce)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Total 50 min

Ingredients

- Pork: 2 lb (900 g) pork spare ribs, cut into 2–3 rib sections
- Marinade: 1 tbsp (15 ml) light soy sauce (approx. 18 g)
- Marinade: 1 tbsp (15 ml) Shaoxing wine (approx. 15 g)
- Marinade: 1/2 tsp (2.5 ml) freshly ground white pepper (approx. 1 g)
- Marinade: 1/2 tsp (2.5 ml) salt (approx. 3 g)
- Blanch: 4 cups (950 ml) water for blanching
- Coating: 1/4 cup (30 g) cornstarch for dusting
- Frying: 1 cup (240 ml) neutral oil for shallow frying (approx. 200 g)
- Glaze: 1/3 cup (113 g) honey
- Glaze: 2 tbsp (30 ml) light soy sauce (approx. 36 g)
- Glaze: 1 tbsp (15 ml) rice vinegar (approx. 15 g)
- Glaze: 2 tbsp (30 ml) Shaoxing wine (approx. 30 g)
- Glaze: 4 cloves (12 g) garlic, minced
- Glaze: 1 tsp (5 ml) sesame oil (approx. 4 g)
- Thickener: 1 tsp (5 ml) cornstarch mixed with 2 tbsp (30 ml) water
- Garnish: 2 scallions, thinly sliced (approx. 20 g)
- Garnish: 1 tsp (5 g) toasted sesame seeds

Instructions

1. Marinate and blanch: Toss the 2 lb (900 g) spare ribs with 1 tbsp (15 ml) light soy sauce, 1 tbsp (15 ml) Shaoxing wine, 1/2 tsp (2.5 ml) white pepper, and 1/2 tsp (2.5 ml) salt. Let sit 20–30 minutes. Bring 4 cups (950 ml) water to a simmer, blanch ribs 3 minutes to remove scum, then drain and pat dry.
2. Dust and fry: Lightly dust ribs with 1/4 cup (30 g) cornstarch. Heat 1 cup (240 ml) neutral oil in a wok or deep skillet to 325°F (160°C). Fry ribs in batches until golden and cooked through, about 6–8 minutes per batch. Drain on paper towels and discard excess oil, leaving about 1–2 tbsp (15–30 ml) oil in the wok.
3. Make the glaze: In the same wok over medium heat, sauté 4 cloves (12 g) minced garlic until fragrant but not browned, about 20–30 seconds. Add 1/3 cup (113 g) honey, 2 tbsp (30 ml) light soy sauce, 1 tbsp (15 ml) rice vinegar, and 2 tbsp (30 ml) Shaoxing wine; bring to a simmer.
4. Thicken and combine: Stir in the cornstarch slurry (1 tsp / 5 ml cornstarch mixed with 2 tbsp / 30 ml water) and cook until glaze thickens and becomes glossy. Add 1 tsp (5 ml) sesame oil, then return the fried ribs to the wok and toss quickly to coat evenly in the honey-garlic sauce.
5. Finish and serve: Transfer glazed ribs to a serving plate, sprinkle with sliced scallions and 1 tsp (5 g) toasted sesame seeds. Serve hot with steamed rice.