Chinese spare ribs, also known as pork spare ribs, are a popular Chinese dish made from the ribs of pork. They are considered a specialty in Chinese cuisine and are enjoyed across China and around the world. But what exactly are these ribs called in China?
The Different Names for Chinese Spare Ribs
In China, spare ribs go by several different names depending on the region and dialect. Here are some of the most common names:
- Pai gu (排骨) – This is the standard Mandarin name for pork spare ribs used across mainland China.
- Bak kut teh pak kut (肉骨茶排骨) – The name used in Hokkien dialect referring to ribs stewed in a soup.
- Cha siu paai gwut (叉燒排骨) – The Cantonese name, meaning “barbecued pork ribs”.
- See yup pai gu (燒肉排骨) – Another Cantonese name, meaning “roast meat ribs”.
- Kwek bak (蹄脆) – The name used in some northern Chinese dialects like Shandong.
So in summary, while pai gu is the most widespread Mandarin name, there are numerous regional variations used in different Chinese dialects. The ribs may also be named after their particular cooking method, like barbecued or stewed.
The Origins and History of Chinese Spare Ribs
Pork spare ribs have a long history in Chinese cuisine, dating back thousands of years. Some of the earliest evidence of spare ribs in China comes from the Zhou Dynasty (1046 BC–256 BC). Pork was an important meat in ancient China, and the ribs were favored for their combination of fat and meat.
Over centuries of Chinese imperial history, spare ribs continued to be refined as a dish. Different regional cooking styles emerged, including spare ribs in complex sauces or marinated and barbecued. By the time of the Qing Dynasty (1644–1911), pork spare ribs were an established favorite in the Imperial court.
Today, spare ribs remain very popular in China. They are served both as a main dish or appetizer, and often eaten on festive occasions or holidays. Whole ribs are frequently used in Chinese barbeque, while individual ribs are stir-fried, braised, or added to noodle or rice dishes. The wide availability of pork in modern China has made spare ribs affordable for all classes.
The Cuts of Pork Ribs Used
There are several different cuts of pork ribs that are used in Chinese spare ribs dishes:
- Spare ribs (排骨) – This refers to the ribs from the belly and chest area of the pig. The ribs have a good balance of meat and fat.
- Back ribs (后排骨) – The ribs closer to the spine and loin area. They contain more meat.
- Rib tips – The shorter ends of spare ribs, containing more bone and cartilage.
Spare ribs (pai gu) are considered the ideal cut for most Chinese pork rib recipes. The ribs are meatier than back ribs but still have sufficient fat. Rib tips can be used in some dishes but may require longer cooking times.
The Cooking Methods for Chinese Spare Ribs
There are many ways that pork spare ribs are prepared in Chinese cuisine, leading to different textures and flavors.
Some of the most popular cooking methods include:
- Red braised (红烧) – Simmered in soy sauce, spices and rice wine until tender.
- Stewed (炖) – Slow cooked in a flavorful broth or soup until fall-off-the-bone tender.
- Barbecued (叉烧) – Marinated in honey, spices and rice wine, then roasted.
- Stir-fried (炒) – Quick cooked with vegetables and sauces in a wok.
- Deep fried – Fried until crispy, then topped with sweet glazes or salt and pepper.
The wide range of cooking techniques allows the ribs to be incorporated into all types of Chinese dishes. They can be the star ingredient or an accompaniment to noodles, rice or vegetables.
Popular Chinese Spare Rib Dishes
Here are some of the most beloved Chinese pork spare rib recipes:
- Red braised spare ribs (红烧排骨) – Simmered in a rich sauce until meltingly tender.
- Tea smoked spare ribs (茶香排骨) – Smoked over tea leaves for a unique flavor.
- Kung Pao spare ribs (宫保排骨) – Stir-fried with peanuts, chili and vinegar.
- Stewed spare ribs and radish (萝卜焖排骨) – Slow cooked with radish and aromatic spices.
- Stir fried spare ribs and bitter melon (苦瓜炒排骨) – Quick cooked bitter melon and spareribs.
- Cantonese barbecued spare ribs – Marinated, roasted and glazed with a honey sauce.
These are just a few examples of the many innovative and tasty ways that Chinese chefs transform simple spare ribs into culinary masterpieces. The ribs pair wonderfully with bold Chinese flavors.
The Flavor Profile of Chinese Spare Ribs
What gives Chinese style spare ribs their signature taste? Here are some of the main flavor elements:
- Soy sauce – Used both in marinades and braising liquids to add saltiness and savoriness.
- Rice wine – Adds sweetness and depth of flavor to the ribs.
- Five-spice powder – The blend of spices gives a warm, slightly licorice taste.
- Scallions and ginger – Aromatic ingredients that enhance any rib recipe.
- Chilies – Many ribs are cooked with dried red chilies or chili bean paste for heat.
- Rock sugar – Used in braises and glazes to give a touch of sweetness.
Balancing these salty, sweet, aromatic and spicy elements is key to producing the addictive flavor Chinese spare ribs are prized for. The meaty pork ribs perfectly soak up these complex flavors during cooking.
Serving Suggestions for Chinese Spare Ribs
Here are some ways that Chinese spare ribs are commonly served:
- As an appetizer or finger food, with drinks or tea
- As part of a dim sum brunch, along with buns and dumplings
- Over rice, adding flavor and nutrition to the grains
- Tossed with noodles in a sauce to create a one-plate meal
- As a topping for congee or rice porridge
- On a bed of steamed or fried vegetables
- Sandwiched in a Chinese steamed bun or flatbread
Their versatility allows spare ribs to be served at any meal or occasion. They can be a snack, shared dish, or main attraction. Adjusting the portion of ribs, sauce and sides allows them to suit any menu.
Nutrition Information of Chinese Spare Ribs
As a pork dish, Chinese style spare ribs provide:
- High quality protein for muscle growth and repair.
- Essential vitamins and minerals like iron, zinc, and B vitamins.
- Fatty acids that support brain function.
Being meat on the bone, ribs can have slightly more fat compared to leaner pork cuts. However, most of the fat renders out during prolonged cooking methods like braising, leaving tender meat behind.
For a serving of 3oz or 85g of cooked Chinese spare ribs, the nutrition breakdown is approximately:
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 235 | 16g | 16g | 2g |
When enjoying spare ribs, balance them with vegetable side dishes to make a well-rounded meal. Fermented or probiotic foods will also aid digestion of the rich ribs.
Where to Find Authentic Chinese Spare Ribs
For the very best versions of Chinese spare ribs, look for restaurants specializing in regions like Beijing, Sichuan, Shanghai or Cantonese cuisine. Some top dishes to try are:
- Twice Cooked Pork Ribs in Sichuan style – Richly flavored with chilies and peppercorns.
- Red Braised Pork Ribs from Beijing – Fork tender with juicy meat falling off the bone.
- Tea Smoked Ribs from Hunan province – Infused with smoky black tea.
- Char Siu Spare Ribs – The iconic Cantonese barbecued ribs.
Chinatowns and Chinese enclaves within many major cities also offer authentic versions of these Chinese rib recipes. For home cooking, use trusted cookbooks or recipes from reputable Chinese chefs to get the seasonings correct.
Key Takeaways on Chinese Pork Spare Ribs
Here are the key points to remember:
- Spare ribs go by names like Pai Gu, Cha Siu and Bak Kut Teh Pak Kut in Chinese.
- They have centuries of history in Imperial and regional Chinese cuisines.
- The ribs are taken from the belly and chest and contain fat and meat.
- Popular cooking methods include red braising, stewing, barbecuing and stir-frying.
- Signature Chinese seasonings like soy, rice wine and five-spice powder create the flavors.
- Look to Chinese restaurants and recipes for authentic preparations.
With a balance of delicious meat, fat and complex flavors, it’s no wonder Chinese spare ribs have been a hit for generations. Using the proper name indicates respect for this distinctive Chinese comfort food.