Salt and pepper spare ribs
Our salt and pepper spare ribs are seriously sticky and mouth-wateringly moreish.
These salt and pepper ribs are a classic Chinese specialty. The secret to their melt-in-the-mouth tenderness and crispy texture is to cook them twice. First, slow-cook them in a slow cooker or casserole dish in a low oven, giving the meat time to leisurely fall off the bone. Then toss them in salt and spices and deep-fry to seal in flavour, and make them extra sticky. You will need to plan ahead with this recipe, as for the best results, we suggest marinating these salt and pepper spare ribs for a couple of hours beforehand in Chinese rice wine and light soy sauce. Enjoy them on their own as a decadent starter, or make a meal of it and serve alongside some easy egg fried rice.
Read our tried and tested reviews of the best slow cookers.
Be sure to buy ribs that have already been individually cut to save you the time and task. Independent butchers or meat counters at supermarkets should be able to help you out with this.
Why not serve these ribs as part of a Chinese feast alongside some sesame prawn toast and crispy duck pancakes.
- 1 rack pork spare ribs, cut into individual ribs
- For the spice coating:
- 1tsp Szechuan peppercorns
- 1tsp sea salt
- ½tsp Chinese five spice powder
- For the marinade:
- 1tbsp light soy sauce
- 1tsp brown sugar
- 1tbsp Chinese rice wine (or dry sherry)
- Freshly ground black pepper