Chinese Deep-Fried Pork Ribs with Honey Vinegar Sauce

After eating the deep-fried honey garlic pork ribs at King Hua Restaurant - Alhambra, I wanted to try recreating it at home. Lightly batter and fry if you wish, but I decided to just deep fry until the pork got crispy instead. The ribs were then tossed with honey, vinegar, and soy sauce. I was out of garlic and dusted the ribs with sesame seeds instead.

The key is to adjust the honey and vinegar portions to your liking until you get the right balance of sweet and sour. Simple recipe, but packed with flavor.






Chinese Deep-Fried Pork Ribs with Honey Vinegar Sauce

For about 1.5 lbs of ribs, you'll need:
1.5 lbs pork spare ribs, cut into sections
1 tsp salt
Oil for deep frying
1/3 cup vinegar
1/4 cup honey
1/4 cup water
1 tblsp soy sauce
1 tsp sesame seeds, toasted

Optional: lightly coat the ribs with corn starch before deep-frying if you want a crispier outside. Add a few cloves of minced garlic to the sauce if you wish.

Pork spare ribs cut into 1-inch sections are perfectly bite-sized, but you can use bigger ribs if you can't find them. Toss with 1 tsp salt.



Deep fry on medium-high heat until crispy. Drain excess oil.



In a saucepan on medium-low heat, add 1/3 cup vinegar, 1/4 cup honey, 1/4 cup water, and 1 tblsp soy sauce. Taste and adjust seasonings if necessary. You want a sweet and sour flavor.

When the pork ribs are well-drained, add them into the sauce. Make sure they're thoroughly coated in the sauce and then remove immediately onto a plate so the ribs don't lose their crispness.



Toss with toasted sesame seeds if you'd like. Serve with rice.



Enjoy!

Other pork rib recipes:
Chinese Spare Ribs with Coca Cola and Soy Sauce
Pork Ribs with Chinese Five-Spice and Honey
Pork Ribs with Coca Cola and Fig Jam
Pork Ribs with Coca Cola and Strawberry Jam
Pork Ribs with Korean Gochujang and Indonesian Kecap Manis
Thit Suon Kho Ngu Vi (Vietnamese Braised Spare Ribs with Five-Spice)

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