These salt and pepper spareribs are always a crowd-pleaser and a very popular dish in Chinese cuisine.
We learned about this delicious salt and pepper spareribs recipe from a Taiwanese chef but we have adjusted the recipe to make it easier to get hold of all the ingredients.
"I’m always looking for rib recipes that I can add to my rotation. This one is a definite keeper. The ribs were indescribably delicious. So savory-salty with deep, rich flavor. Tossing the ribs at the end with scallions, garlic, red pepper, and homemade pepper salt added beautiful color and even more flavor." —Diana Andrews
Ingredients
For the Chinese Pepper Salt:
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1 tablespoon Sichuan peppercorns
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2 tablespoons salt
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1/2 teaspoon freshly ground black pepper
For the Marinade:
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1/4 cup potato starch or cornstarch
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2 tablespoons rice wine or Shaoxing rice wine
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2 tablespoons all-purpose flour
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1 tablespoon black vinegar
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2 teaspoons salt
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2 teaspoons superfine sugar
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2 teaspoons sesame oil
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1 teaspoon baking soda
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1 large egg, beaten
For the Spareribs:
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2 1/2 pounds pork spareribs
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3 to 4 cups vegetable or canola oil, more as needed
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2 medium scallions, finely chopped
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4 cloves garlic, finely chopped
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2 small chili peppers, seeded if preferred and finely chopped
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Chinese pepper salt (from above recipe), to taste
Steps to Make It
Make the Chinese Pepper Salt
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Gather the ingredients.
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Put Sichuan peppercorns and salt into a small, dry saucepan over medium to low heat and keep stirring while cooking. This procedure is to toast the Sichuan peppercorns together with the salt so that the salt absorbs the aroma and flavor of the peppercorns. Toast for 2 to 3 minutes.
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Use a sieve to separate the Sichuan peppercorns from the salt. (You can use the leftover Sichuan peppercorns to make Sichuan peppercorn oil.)
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Mix the salt with ground black pepper.
Make the Spare Ribs
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Gather the ingredients.
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Combine the marinade ingredients in a large bowl and stir well.
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Cut the spareribs into individual ribs and place them in the bowl with the marinade for at least 30 minutes, or overnight for more flavor. Make sure to stir it at least a couple of times during the marinating process to help the spareribs absorb all the flavor.
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Heat the oil in a wok to 350 F/180 C. Working in batches, deep fry the spareribs for a minute and turn off the heat and leave it in the oil to cook for 5 minutes.
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Drain and leave the ribs aside.
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Put scallion, garlic, and chili in a big, heatproof mixing bowl.
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Heat up the oil again to 350 F/180 C and deep-fry the spareribs in batches for another 3 to 4 minutes or until they are crispy.
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Drain and put the ribs into the mixing bowl with the scallion, garlic, and chili.
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Add some Chinese Pepper Salt, to taste, and quickly toss everything a few times.
Tip
- When marinating, baking soda and black vinegar help to soften the meat on the spareribs.
Nutrition Facts (per serving) | |
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1681 | Calories |
131g | Fat |
58g | Carbs |
68g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 1681 |
% Daily Value* | |
Total Fat 131g | 168% |
Saturated Fat 30g | 151% |
Cholesterol 346mg | 115% |
Sodium 6109mg | 266% |
Total Carbohydrate 58g | 21% |
Dietary Fiber 3g | 11% |
Total Sugars 30g | |
Protein 68g | |
Vitamin C 5mg | 27% |
Calcium 154mg | 12% |
Iron 8mg | 43% |
Potassium 1314mg | 28% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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