Best 4 Salt And Pepper Ribs Chinese Recipes

SALT AND PEPPER SPARE RIBS

Steps:

• Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
• Stir Dijon mustard and vinegar together in a small bowl.
• Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
• Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
• Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
• Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
• Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
• Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.

SALT AND PEPPER RIBS

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 30 minutes 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.
• 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.
• Prepare a pan, add 1/2 tablespoon of oil and fry garlic, ginger, green onion and fresh peppers until aromatic.
• Place ribs in and toss with salt and pepper. Serve with extra salt and pepper for option.

SALT AND PEPPER SPARE RIBS RECIPE

Steps:

• Grind all the ingredients for the spice mix in a coffee grinder to a powder.
• Meanwhile prepare the marinade by mixing half the spice mix and the marinade ingredients in a freezer bag or bowl. Add the ribs and leave in the fridge for at least 2hrs, or overnight.
• Add a little water to a slow cooker and cook the ribs and their marinade on low for 2-3hrs, until the meat is very tender, almost falling off the bone. If you don't have a slow cooker, put the ribs and a little water in a casserole dish with a tight-fitting lid and put them in the oven at 170°C/325°F/Gas Mark 3 for the same length of time.
• Drain the ribs and pat dry. Toss again in the other half of the spice mixture to coat.
• Fill a large frying pan or wok with sunflower oil to a depth of 2cm and heat on the hob. When the oil is smoking hot, deep fry the ribs in batches for 1-2 mins. Drain on kitchen paper. Transfer to a plate and serve.

TWICE-FRIED CHINESE SALT AND PEPPER SPARE RIBS

Steps:

• Gather the ingredients.
• 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 F.
• 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.