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Spicy Salt and Pepper Spareribs

User Rating 4 Star Rating (4 Reviews)


Hanging Chinese Pork ribs
Derek E. Rothchild/Stockbyte/Getty Images
Spicy salt and pepper mix lends flavor to deep-fried spareribs. If it is available, feel free to substitute Szechuan peppercorns for the black pepper.


  • 2 1/2 pounds boneless meaty spareribs or pork shoulder
  • 2 tablespoons sea salt
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon five-spice powder
  • 3 to 4 cups oil for deep-frying, or as needed
  • 3 tablespoons cornstarch, or as needed


Stir-fry the salt and black pepper in a heavy frying pan over medium-low heat, shaking the pan, until the salt darkens. Remove from the heat and stir-in the five-spice powder. Cool.

Cut the spareribs along the individual bones. Rub lightly with salt and pepper mixture. Cover and marinate in the refrigerator for 2 hours.

Preheat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. 
Dust the spareribs with the cornstarch. Use a deep-fryer basket to carefully add the ribs into the oil. Deep-fry the submerged spareribs for 3 to 4 minutes. Remove and drain.

Deep-fry the spareribs a second time, until they are crispy and cooked (about 1 minute). Drain. Serve with any remaining salt and pepper mix for dipping.
[br Reader Reviews:

Rating: 4 out of 5 stars
Reader Comments: After I tried, the result of the spare ribs are not tender enough like we used to have it in restaurants. The taste is good, but I wonder, what if we cook / boil the spare ribs first instead of frying instantly after being marinated ? From Emalia.
User Reviews

Reviews for this section have been closed.

 4 out of 5
, Member DrClaws

this recipe is pretty much spot on although it doesn't mention the results are best if the ribs are marinaded for 48 hours or more. I notice a reviewer above found the ribs tough as a result of cooking too soon after marination.

16 out of 18 people found this helpful.

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