KUNG PAO

BEEF RIBS

Tender, slow-cooked beef ribs glazed in a bold Kung Pao-inspired sauce with a balance of savory, sweet, tangy, and chili-forward flavors. Finished with sesame seeds for a rich, sticky glaze and a deeply satisfying bite.

From Sichuan Tradition to a Modern Rib

Kung Pao, or Gong Bao (宫保), traces its roots to Sichuan cuisine, a regional Chinese cooking tradition famous for layering heat with complex savory and aromatic flavors.

The dish most associated with the name, Kung Pao Chicken (宫保鸡丁), is traditionally prepared with diced chicken, dried chilies, peanuts, and a sauce balancing salty, sweet, sour, and spicy elements. Its name is commonly linked to Ding Baozhen, a 19th-century Qing Dynasty official whose title included Gongbao, or “Palace Guardian.”

What makes the Kung Pao flavor profile special isn't simply heat—it's balance. Chili brings warmth, vinegar provides acidity, sweetness rounds the edges, and savory seasonings create depth.

Our Kung Pao Beef Ribs take inspiration from those flavors and apply them to a completely different cut. Rich, tender beef ribs are coated in a glossy Kung Pao-inspired glaze, creating a modern combination of deep beef flavor, caramelized sweetness, savory richness, and a touch of chili heat.