At cook time I added the mustard mix then. Fill a large frying pan or wok with sunflower oil to a depth of 2cm and heat on the hob. Make sure you are using non-iodized kosher salt. Salt & Pepper Spare Ribs – The Easiest Way To Cook Great Food That flavor profile felt more balanced, although what I made that time would be better called "salt, pepper, and Dijon ribs". Place ribs on a foil-lined baking sheet. 2 tablespoons sweet potato starch or cornflour, 10 ounces/280 grams spareribs or pork shoulder, 3 to 4 cups of oil, or as needed to deep-fry the spare-ribs, When marinating, baking soda and black vinegar can help to soften the meat on the spareribs. Percent Daily Values are based on a 2,000 calorie diet. Information is not currently available for this nutrient. Liv Wan is a former professional chef who has published three cookbooks about Chinese and Taiwanese cuisine. I highly recommend using kosher salt, or cut the salt in half if using table salt. They’re finger licking good! Place ribs in and toss with salt and pepper. Regarding the salt: I think the issue other reviewers have had is that Chef John uses kosher salt, and using the same amount of table salt will result in something too salty. Seems straight forward to me that those complaining of the saltiness are not using kosher salt, which is about half as salty as table salt due to the larger grains. I did an extra basting with about 30 minutes left, no idea if that made any difference. My spare ribs were already cut into the 1 1/2 inch width pieces so I maybe could have cut down the cook time a bit. Set spice rub aside. At cook time I added the mustard mix then. Drain on kitchen paper. Place the spareribs, water, corn starch and five spice powder into a large bowl. Put Sichuan peppercorns and salt into a small, dry saucepan over medium to low heat and keep stirring while cooking. We earn a commission for products purchased through some links in this article. Drain on paper towels, season to taste with salt, then combine ribs in a large bowl with tamarind sauce and coat well. Came out way too salty. Add comma separated list of ingredients to exclude from recipe. Seems straight forward to me that those complaining of the saltiness are not using kosher salt, which is about half as salty as table salt due to the larger grains. To cook the spareribs, heat the vegetable oil in a wok or deep frying pan. Heat the oil in a wok to 350 F/180 C. Deep fry the spareribs for a minute and turn off the heat and leave it in the oil to cook for 5 minutes. Every single time (no matter the rub concoction) they turned out great. Serve with extra salt and pepper for option. Regarding the saltiness, others have stated. But since the dish is called "salt and pepper ribs", I'm not going to fault it for bringing salt and pepper. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Cooking these ribs on a low heat for a long period of time makes them fall off the bone. Step 2 Stir Dijon mustard and vinegar together in a small bowl. Note: while there are multiple steps to this recipe, these salt and pepper spare ribs are broken down into workable categories to help you better plan for preparation and stir-frying. 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. https://www.goodtoknow.co.uk/recipes/salt-and-pepper-spare-ribs they still turn out just fine. If you don't end up using the reserved 1 to 2 teaspoons of reserved spice rub for the ribs, use it for coleslaw or potato salad. Chinese Salt And Pepper Spareribs With Homemade Pepper Salt. Drain and put the ribs into the mixing bowl with the scallion, garlic, and chili. Will Christmas markets go ahead this year? Use a sieve to pass the salt and Sichuan peppercorn. Will definitely make again. Add some Chinese Pepper Salt, to taste, and quickly toss everything a few times. Remove from the oven and baste with the pan drippings. Mix well, clingfilm and marinade for at least 3 hours in the refrigerator. I totally forgot to brush on the mustard and vinegar at the beginning, but these still turned out great. Only used about 2/3-3/4 of the rub mixture. Most people won't think twice about serving basic cornbread when is on the table. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition I was in such a hurry to make these I got the rub on and put them in the fridge overnight. Info. Cut the spareribs into bite-sized pieces and place them in the bowl with the marinade for at least 30 minutes, or overnight for more flavor. Turn the ribs over so that the meat side is down. Put scallion, garlic, and chili in a big, heatproof mixing bowl. I'm not even sure swapping sea salt or Himalayan salt would be a good idea in this situation. The Spruce Eats uses cookies to provide you with a great user experience and for our, Crispy Fried Pork Ribs With Thai Marinade, Twice-Fried Chinese Salt and Pepper Spare Ribs, Chinese Beef and Peppers in Black Bean Sauce, 10 Popular Cantonese-Style Recipes to Try Tonight, Don't Order In: Make Moo Shu Pork at Home. Set spice rub aside. A bit plain flavour wise compared to a lot of recipes (especially those with glazes), it goes great with Chef John's "All American BBQ Sauce" recipe. I used a tablespoon (plus a bit extra to taste) of table salt since I'm all out of kosher, and the ribs (about 4 lbs of back ribs, so 2 large racks) turned out well seasoned. This procedure is to toast the Sichuan peppercorn together with the salt and the salt will absorb the aroma and flavor of the Sichuan peppercorns. The black pepper and salt came through quite strong, and if either flavor were stronger they would have overpowered the dish. Nice and simple rub for ribs, and they turned out good. 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. A bit plain flavour wise compared to a lot of recipes (especially those with glazes), it goes great with Chef John's "All American BBQ Sauce" recipe. excellent with chef John's barbecue sauce. I used a tablespoon (plus a bit extra to taste) of table salt since I'm all out of kosher, and the ribs (about 4 lbs of back ribs, so 2 large racks) turned out well seasoned. I was in such a hurry to make these I got the rub on and put them in the fridge overnight. After that, I got lazy and have used a variety of pre-made rubs. The actual amount of rub consumed will vary. I'll be making these again for sure, and I'm an ardent smoker of back ribs on my weber charcoal kettle. Preheat the oven to 300 degrees F (150 degrees C). extremely delicious. Make sure you are using non-iodized kosher salt. I am looking forward to round two! Add comma separated list of ingredients to include in recipe. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Toss again in the other half of the spice mixture to coat. Keep the Sichuan peppercorn and salt separate. Brush about 1/2 of the Dijon mustard mixture on top. Allrecipes is part of the Meredith Food Group. We learned about this delicious salt and pepper spareribs recipe from a Taiwanese chef but we have adjusted the recipe for easier to get hold of all the ingredients. Make sure to stir it at least a couple of times during the marinating process to help the spareribs to absorb all the flavor. Serve hot, scattered with kaffir lime leaves, chillies and spring onions. Dice chicken into even pieces, and sprinkle with 1 tbsp salt, 1 tbsp Chinese five spice and1 tbsp black pepper Rub the spices into the chicken to evenly coat the chicken Set aside while you chop … Your daily values may be higher or lower depending on your calorie needs. Use a 3 1/2- to 4-pound rack of ribs. Mix the salt, black pepper and Szechuan peppercorns together. Put Sichuan peppercorns and salt into a small, dry saucepan over medium to low heat and keep stirring while cooking. Made these the first time as written. They were good. I made mine without letting them sit in the refrigerator for hours. The timing might be a bit long for back ribs as Chef John used St Louis Style Side ribs, but they were still mostly tender and only dry on the ends. Also, use some common sense, know your own cooking preferences, use the amount of seasoning you think is right. If you have to cook these right away instead of letting them sit for 4 to 12 hours, then go ahead, they will still come out really good. (You can use the leftover Sichuan peppercorns to make Sichuan peppercorn oil.). Regarding the salt: I think the issue other reviewers have had is that Chef John uses kosher salt, and using the same amount of table salt will result in something too salty.