Salt and Pepper Ribs

How to Make Salt and Pepper Ribs

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1. Put the ribs in a large pot, cover with cold water, and add the ginger, wine and 1 tsp salt. Bring to the boil, skim off the scum, and simmer for 30 minutes, until the meat is tender.

   Mark done Start 30 min timer

2. Drain the ribs and let them cool and dry for 10 minutes, then pat them completely dry with kitchen paper.

   Mark done Start 10 min timer

3. Toss the ribs in the cornflour until coated all over, shaking off the excess.

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4. Heat the frying oil in a deep, heavy pan, no more than half full, to 180°C / 350°F.

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5. Fry the ribs in two batches for 4 to 5 minutes each, until deep golden and crisp. Lift out and drain on kitchen paper.

   Mark done Start 4 min timer

6. Stir the seasoning salt, white pepper, five-spice and sugar together in a small bowl.

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7. Heat the tablespoon of oil in a wok over high heat and stir-fry the garlic, chillies and spring onions for 1 minute.

   Mark done Start 1 min timer

8. Add the ribs and the seasoning, toss for 1 minute, and serve at once.

   Mark done Start 1 min timer

Tips for Making Salt and Pepper Ribs

• Simmer the ribs first. It cooks the meat through without a long fry, and it is what makes them tender and juicy inside their crisp shell.
• Dry the ribs thoroughly before coating. Any water left on them spits in the oil and stops the cornflour crisping.
• Toss in the seasoning at the last moment. The salt draws moisture from the crust, and the ribs lose their crunch if they stand.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

What to Serve with Salt and Pepper Ribs

• Egg fried rice
• Stir-fried pak choi
• Prawn crackers

Storing & Reheating Salt and Pepper Ribs

Best eaten at once. Leftover ribs keep in the fridge for up to 2 days and reheat in a 200°C oven for 10 minutes to crisp them again. Not suitable for freezing.

Salt and Pepper Ribs FAQ: Common Questions

Salt and Pepper Ribs Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.