🍽️ How to Make Zui Paigu (Drunken Pork Ribs)

🧆 Ingredients

• 400g pork ribs
• 2 tablespoons Shaoxing rice wine
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 2 cloves garlic (minced)
• 1 thumb ginger (sliced)
• 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil
• Salt to taste

🍳 Steps

1. Prepare the Ribs: Rinse the pork ribs under cold running water to remove any bone fragments and impurities. Pat dry thoroughly with paper towels. If the ribs are too large, cut them into bite-sized pieces for even cooking.

2. Marinate the Ribs: In a large bowl, combine the ribs with Shaoxing rice wine, soy sauce, sugar, cornstarch, minced garlic, sliced ginger, and salt. Mix well to ensure each piece is evenly coated. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.

3. Heat the Oil: Pour vegetable oil into a deep pan or wok and heat over medium-high heat. To test if the oil is ready, insert a wooden chopstick—if bubbles form around it, the oil is hot enough.

4. Fry the Ribs: Carefully add the marinated ribs to the hot oil in batches to avoid overcrowding. Fry each batch for about 4–6 minutes, turning occasionally, until the ribs are golden brown and cooked through. The meat should feel firm and the juices should run clear when pierced. Remove and drain on a wire rack or paper towels.

5. Make the Glaze: Discard excess oil, leaving about 1 tablespoon in the pan. Add the oyster sauce and a splash of water. Stir to combine and bring to a gentle simmer.

6. Coat the Ribs: Return the fried ribs to the pan. Toss to coat evenly in the sauce. Simmer for 1–2 minutes until the glaze thickens and clings to the ribs.

7. Final Touches: Taste and adjust seasoning if needed. Serve the ribs hot, garnished with chopped scallions or sesame seeds if desired.

Key Points:

• For extra tenderness, blanch the ribs in boiling water for 2 minutes before marinating, then rinse and proceed.
• Marinating longer enhances flavor penetration.
• Maintain oil temperature to ensure crispiness without burning.
• The ribs are done when the exterior is crisp and the interior is juicy but no longer pink.
• Serve immediately for best texture and flavor.

💡 Tips

• Marinate ribs longer for deeper flavor.
• Fry on medium heat to avoid burning.
• Adjust sugar for preferred sweetness.
• Serve immediately for best taste.