Pork-Ribs in Delicious Sauce

These Chinese pork ribs are everything that’s great about Cantonese home cooking: crispy exterior, juicy interior, and a glossy sauce that clings to every edge. The marinade is the backbone, a blend of five-spice powder, light and dark soy sauces, sesame oil, egg, and cornstarch that both flavors the meat and creates the crust when it hits the hot oil.

Thirty minutes of marinating is the minimum. Longer (up to overnight) gives deeper flavor and more tender meat.

The sauce pulls the dish into sweet-tangy territory with tomato sauce, a splash of steak sauce, and a whisper of sugar. It’s less like Western barbecue and more like the dark, sticky glaze you’d find on char siu or Hong Kong sweet and sour pork.

Adjust sauce to taste. Chinese home cooks expect cooks to dial salt, sweet, and tang to their own liking.

Kitchen Tips

• Cut the ribs into 1 to 2 inch pieces before marinating so they cook through in the short fry time.
• Fry in batches to keep the oil temperature steady. Crowded pans drop the heat and produce greasy ribs.
• The short 3-minute fry only works with small pieces; if using larger ribs, fry longer or finish in the oven.
• Skip the MSG if you prefer. A splash of extra soy sauce brings similar umami.

Variations

• Swap tomato sauce for ketchup and vinegar for a sweeter, more American-Chinese take.
• Add pineapple chunks or bell peppers when tossing in the sauce for color and sweetness.
• Finish with toasted sesame seeds and sliced scallions for a restaurant-style plate.