Chinese style salt & pepper ribs

This is the one thing i really crave when ordering a takeout, i can literally eat a whole tray.

so after much searching and experimenting i think i have perfected the secret recipe!

The last time i made these i made a whole sheet of ribs, me and my husband just sat and ate the lot like a pair of Neanderthals!

They have everything...soft fall of the bone meat, crispy edges and a sticky tangy sauce to provide that essential finger licking enjoyment.


There are a few elements to this, so i've sub headed them so it's not too confusing.

essentially you're going to simmer the ribs in stock, rub them in a spice mix, then deep-fry, there'll be a sticky sauce to make and a spicy topping of spring onion and chilli.



Ingredients

3kg sheet pork belly ribs

1 litre oil (sunflower)


cooking stock ingredients

2 litres chicken stock

2 heaped tsp 5 spice powder

1 tsp szechuan peppercorns

ginger (thumb sized amount) grated

3 fat garlic cloves chopped

4 tbsp rice wine or dry white wine.

good grind of black pepper.


Dry rub ingredients

2 tbsp cornflour

2 heaped tsp 5 spice

1 tsp salt

1 tsp black pepper



Method for ribs

Leave ribs as a whole sheet, submerge in the stock with all the spices and bring to the boil, reduce the heat and simmer for 3 hours with a lid on, checking the liquid level every hour. This needs to be gentle cooking. remove from the stock after 3 hours and place on a cooling rack to rest and dry.


Once cooled, cut ribs leaving an equal portion of meat on each rib.

Mix dry rub ingredients and thoroughly coat each rib.

Heat a deep fat fryer or heat oil in a wok and fry ribs in batches until golden and crisp, place on paper towels to absorb excess fat and keep in a warm oven while you prep the sauce.


Ingredients for sticky dipping sauce.

1tbsp brown sugar

2 tbsp honey

3 tbsp dark soy sauce

2 tbsp sriracha hot sauce

grated ginger (thumb sized amount)

1/2 tsp 5 spice


Method for sticky sauce

mix all ingredients together in a small saucepan and cook until sugar is dissolved and its bubbling and sticky.


Ingredients for topping

2 fat cloves of garlic finely chopped

1 green chilli finely chopped

1 red chilli finely chopped

small bunch of spring onions finely chopped


method.

fry all topping ingredients in a little sunflower oil for a couple of minutes, take care not to let the garlic catch, it could taste quite bitter.


Assemble!

pile your ribs up high, drizzle with your spicy sticky sauce then scatter that garlicky topping on and get carniverous!


If you love my Chinese ribs and would like to see more, please subscribe, feel free to ask any questions, and send in suggestions, i'm always happy to road test most recipes.... within reason! (and no i won't do tripe)

Happy cooking :)






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