Salt 'N' Pepper Chilli Ribs

Salt 'N' Pepper Chilli Ribs

I love Chinese food and often my recipes come from challenging myself to make dishes I love, from restaurants I have visited. There is nothing quite like making something and knowing all of the ingredients that go into it are fresh -plus you can add your own little twists! Short cut ribs work best for this (can get them from any good butcher) but I have used normal sized ribs for this recipe also.


Salt 'N' Peppa Chilli Ribs


500g pork spare ribs
3 Red chillies
1-2 tsp rock salt
1/2 tsp course black pepper
1/2 tsp Szechuan peppercorns
1 litre vegetable oil to fry
2 spring onions
1 tsp chopped ginger & garlic
1 heaped tsp of Chinese five spice powder
2 heaped tsp of cornstarch
1-2 tbsp water


1) In a dry pan heat the Szechuan peppercorns for 1 minute. If you have a pestle and mortar then crush the peppercorns. Equally you can use a herb grinder or a spare pepper mill

2) In a bowl, mix the crushed peppercorns to the rock salt and black pepper ready to add later

2) Grab a large mixing bowl and mix together the ribs, Chinese five spice, cornstarch and add water. I like to do this the night before cooking, for the flavours to really soak into the ribs. You can also do this the same day but ensure you do it at least 4 hours before cooking and refrigerate

3) When ready to cook, heat the vegetable oil in the wok, add the ribs and cook for 2 minutes just to seal in the cornflour

4) Remove the ribs and drain on some absorbent kitchen paper

5) Add the ribs to the wok again and ensure the oil is really hot. Cook the ribs till you notice they start to go a nice shade of brown, remove and rain on some kitchen paper

6) Get rid of the all the oil in the wok and gently stir fry the chopped up spring onion, red chillies, ginger and garlic

7) Add the ribs

8) Lastly, sprinkle the salt and pepper mix you put aside earlier all over and give it a quick stir

9) Serve