Crispy Salt and Pepper Spare Ribs
Bite-sized pork ribs are dusted in seasoned flour and fried until shattering-crisp, then tossed in a fiery confetti of toasted salt, cracked pepper, diced chilies, and garlic. Every piece delivers an addictive crunch followed by juicy, succulent pork that keeps you reaching for just one more.
Ingredients
- 1.5 lbs pork spare ribs, cut into individual riblets (ask your butcher)
- 1 teaspoon five-spice powder
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
+ 11 more ingredients
Instructions
Marinate riblets with five-spice powder, Shaoxing wine, and soy sauce for at least 15 minutes, or up to 2 hours in the fridge.
Add beaten egg to the marinated ribs and toss well. Mix cornstarch and flour together, then dredge each riblet thoroughly, shaking off excess.
Heat oil to 325F in a wok or deep pot. Fry ribs in batches for 6-7 minutes until cooked through. Remove and drain on a wire rack. Let rest 5 minutes.
Increase oil temperature to 375F. Re-fry the ribs in batches for 2-3 minutes until deeply golden and crackling-crisp. Drain again.
Pour out all but 1 tablespoon of oil from the wok. Over medium-high heat, stir-fry garlic, chilies, and scallion whites for 30 seconds.
Toss in the fried ribs along with sea salt, black pepper, and crushed Sichuan peppercorns. Stir-fry for 30 seconds until everything is evenly coated.
Transfer to a serving plate and garnish with scallion greens and fresh cilantro.
Nutrition Estimate
Per serving • Estimated by Blinner AI