Does anyone know how to cook the salt and pepper pork spareribs found in chinese restaurants? It’s spicy and it contains onions, bell peppers, garlic.. that much I know. It seems to be coated in cornstarch before frying to give it a somewhat sticky coating. I’ve been dying to learn how to prepare this. please help! thanks in advance! =)
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Spicy salt and pepper mix lends flavor to deep-fried spareribs. If it is available, feel free to substitute Szechuan peppercorns for the black pepper.
INGREDIENTS:
2 1/2 pounds boneless meaty spareribs or pork shoulder
2 tablespoons sea salt
2 teaspoons freshly ground black pepper
1/2 teaspoon five-spice powder
3 to 4 cups oil for deep-frying, or as needed
3 tablespoons cornstarch, or as needed
PREPARATION:
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
How to Cook Ribs
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 degrees Fahrenheit.
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.