Salt and Pepper Ribs

How to make crispy Chinese salt and pepper ribs.

I am a rib fan! The best part of pig in my opinion is pork butt (pork shoulder), pork belly and ribs. There are so many possibilities of ribs, either stewed (rib soup with lotus root) or pan-fried (pan-fried cumin ribs), deep-fried (fried garlic ribs) or roasted (Chinese BBQ Ribs).

The ribs are coated with flour and egg, then fried until crispy and golden brown. The inner side of the ribs are soft and tender with a crispy shell. The fried ribs can be served directly with salt and pepper, or for a richer flavor, tossing with peppers, garlic, ginger and green onions.

salt-and-pepper-ribs |chinasichuanfood.com

In Sichuan cuisine, salt and pepper (椒盐) is referring to a special flavor: Sichuan peppercorn and salt.  Sichuan peppercorn is fried with salt over slow fire in order to simulate the aroma. Then ground into powders. Sichuan style salt and pepper has a very unique flavor comparing with common black pepper and salt. I highly recommend you trying Sichuan salt and pepper if you get Sichuan peppercorn on hand.

How to make Sichuan style salt and pepper

  • Toss 3 tablespoons of Sichuan peppercorn and 1 tablespoon of salt over slow fire until aromatic and until the salt is slightly browned.
  • Cool down completely and ground into powder. Shift to get refined powders.
  • The salt and pepper powder can be kept in air-tight container for 1 month.

salt and pepper ribs|chinasichuanfood.com

Cook’s Note

  1. After soaking the ribs with clean water, the ribs should be drained completely. Any water contained might influence the final flavor.
  2. Marinate the ribs for a longer time. Overnight marinating is recommended if you are not in a hurry (at least 4 hours marinating is needed)
  3. I have gotten lots of feedbacks from Chinese steamed ribs with black bean sauce and know some of the ribs are quite hard to cook. So please choose ribs from younger pigs.
  4. After coating the ribs with flour, let them stay for 10 to 15 minutes so egg liquid and flour can be combined well. Otherwise, the coating flour falls a lot during deep-frying process.

salt and pepper ribs|chinasichuanfood.com

Steps

Soak the ribs with clean water for 30 minutes and change the water at least once. This is to remove any dirty parts and raw taste.

Drain completely and then place all of the marinating ingredients except egg and coating flour at least for 4 hours or over night.

Just before cooking, crack an egg and mix with the ribs.

Coat the ribs with potato flour or starch around 10 to 15 minutes before frying.salt and pepper ribs |chinasichuanfood.com

Heat oil until there are fine small bubbles surrounding when insert a chop sticker. Place ribs in and fry for 6-8 minutes over small fire. I recommend frying the ribs for two batches. Strain and remove extra oil.salt and pepper ribs|chinasichuanfood.com

salt and pepper ribs|chinasichuanfood.com

Prepare a pan, add 1/2 tablespoon of oil and fry garlic, ginger, fresh peppers until aromatic. Place ribs in and toss with salt and pepper. Serve with extra salt and pepper for option. salt and pepper ribs|chinasichuanfood.com

salt and pepper ribs|chinasichuanfood.com

salt and pepper ribs|chinasichuanfood.com

Salt and Pepper Ribs

Traditional Chinese salt and pepper ribs

Course:

Chinese

Cuisine:

Sichuan cuisine

Servings: 4

Calories: 519kcal

Ingredients

  • 500
    g
    ribs
    select ribs from younger pigs

Marinating

  • 1
    tbsp.
    light soy sauce
  • 1/2
    tbsp.
    Chinese cooking wine
  • 1
    tsp.
    salt
  • 1/4
    tsp
    freshly ground pepper
  • 2
    tsp.
    starch
    corn starch or other type

Coating

  • 1
    egg
  • 1/2
    cup
    potato flour or other flour for coating
  • Frying
  • 2
    cups
    of oil

Tossing

  • 2
    garlic cloves
    chopped
  • 1/2
    tbsp.
    vegetable cooking oil
  • 1
    tsp.
    minced ginger
  • 2
    green onion
    white part only, finely chopped
  • 1
    fresh green pepper
    chopped
  • 1
    fresh red pepper
    chopped
  • Salt and pepper as needed

Instructions

  1. Soak the ribs with clean water for 30 minutes and change the water at least once. This is to remove any dirty parts and raw taste.
  2. Drain completely and then place all of the marinating ingredients except egg and coating flour at least for 30 minutes or over night.
  3. Just before cooking, crack an egg and mix with the ribs.
  4. Coat the ribs with potato flour or starch around 10 to 15 minutes before frying.
  5. Heat oil until there are fine small bubbles surrounding when insert a chop sticker. Place ribs in and fry for 6-8 minutes over small fire. I recommend frying the ribs for two batches. Strain and remove extra oil.
  6. Prepare a pan, add 1/2 tablespoon of oil and fry garlic, ginger, green onion and fresh peppers until aromatic.
  7. Place ribs in and toss with salt and pepper. Serve with extra salt and pepper for option.

Nutrition Facts

Salt and Pepper Ribs

Amount Per Serving

Calories 519
Calories from Fat 342

% Daily Value*

Total Fat 38g
58%

Saturated Fat 17g
85%

Cholesterol 134mg
45%

Sodium 807mg
34%

Potassium 381mg
11%

Total Carbohydrates 18g
6%

Dietary Fiber 1g
4%

Sugars 1g

Protein 24g
48%

Vitamin A
5%

Vitamin C
23.2%

Calcium
2.6%

Iron
18%

* Percent Daily Values are based on a 2000 calorie diet.

salt and pepper ribs|chinasichuanfood.com

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