Crispy Steamed Ribs — 蒸酥排骨 Su Pai Gu

Just like the crispy pork (Su Rou), these ribs get battered and fried first, then take a long steam bath. But I add a little baking soda to the batter. Why? It breaks down the fiber. Even grandma can chew these.

We need these lighter dishes in the banquet. If you only eat pork belly all night, you will fall asleep before midnight. The ribs are tender, the broth is savory, and the sweet potato starch batter acts like a sponge — it soaks up all the juices. Every bite is full of flavor.

Ingredients

For the batter:

• 1.5 lbs (680g) pork ribs, chopped into small pieces
• 2 eggs
• 150g sweet potato starch
• 1 tsp salt
• 1 tsp white pepper
• 1/2 tsp Sichuan peppercorns
• 50g Shaoxing cooking wine
• 1 tsp baking soda
• Cooking oil for deep frying

For the steaming bowl:

• 6 slices ginger
• A pinch of salt, pepper, and Sichuan peppercorns
• Broth or water (enough to fill halfway)
• 2 tbsp chopped green onions (for garnish)

Directions

1. Make the batter. In a large bowl, mix the salt, baking soda, white pepper, Sichuan peppercorns, eggs, and cooking wine. Gradually whisk in the sweet potato starch until you get a thick batter.
2. Coat the ribs. Add the rib pieces and toss until every piece is evenly coated.
3. Fry until golden. Heat oil to 350°F (180°C). Add the ribs and immediately lower the heat. Fry for about 5 minutes, stirring the whole time to prevent sticking. The sweet potato starch is very sticky, so keep your spatula moving. Fry until cooked through and golden. Remove and drain.
4. Assemble. Place ginger slices at the bottom of a steaming bowl. Pack the fried ribs on top. Sprinkle with a little salt, pepper, and peppercorns. Pour broth or water until it reaches halfway up the ribs.
5. Steam for 45 minutes. The batter softens and soaks up all the savory broth.
6. Serve. Flip onto a plate and garnish with chopped green onions.

Chinese Mom Tips

Keep stirring when you fry. Sweet potato starch batter is sticky. If you just drop the ribs in and walk away, they will glue themselves to the bottom of your wok and to each other. Keep moving your spatula from the moment they go in until they come out.

Why baking soda? A small amount of baking soda tenderizes the meat by breaking down the tough fibers in the ribs. After 45 minutes of steaming, the meat practically falls off the bone. Do not add more than 1 teaspoon — too much gives the meat a soapy taste.

Can I use regular potato starch? You can, but sweet potato starch gives a better texture. It creates a slightly chewier, more spongy coating that holds up better during steaming and absorbs more broth. Regular starch will work in a pinch, but the texture will not be quite the same.