Salt and Pepper Spare Ribs: A Culinary Adventure in Flavor
Salt and pepper spare ribs are a Cantonese classic, a dish that perfectly balances simplicity with intense flavor. The crispy, savory ribs, infused with the aromatic warmth of salt and pepper, are a true delight. This recipe provides a detailed guide to creating restaurant-quality salt and pepper spare ribs in your own kitchen.
**Why This Recipe Works:**
* **Flavor Explosion:** The combination of salt, pepper, garlic, and chili creates a complex and addictive flavor profile.
* **Crispy Texture:** The double-frying method ensures incredibly crispy ribs that are irresistible.
* **Simple Ingredients:** Despite the impressive flavor, the ingredient list is relatively short and readily available.
* **Customizable Heat:** Adjust the amount of chili to suit your spice preference.
**Ingredients:**
**For the Ribs:**
* 2 pounds spare ribs, cut into individual ribs or small sections (about 2-3 inches long)
* 1 tablespoon Shaoxing wine (Chinese rice wine) or dry sherry
* 1 tablespoon light soy sauce
* 1 teaspoon sesame oil
* 1/2 teaspoon white pepper
* 1/4 teaspoon sugar
* 1 tablespoon cornstarch
* Vegetable oil, for frying
**For the Salt and Pepper Seasoning:**
* 2 tablespoons Sichuan peppercorns
* 4 tablespoons sea salt flakes (or kosher salt)
* 2 tablespoons finely minced garlic
* 1 tablespoon finely minced ginger
* 1-2 red chilies, finely minced (adjust to your spice preference, seeds removed for less heat)
* 2 tablespoons finely chopped scallions (green onions), for garnish
* 1 tablespoon finely chopped cilantro, for garnish (optional)
**Equipment:**
* Large bowl
* Wok or large, deep frying pan
* Slotted spoon or spider
* Paper towels
**Instructions:**
**Part 1: Preparing the Ribs**
1. **Prepare the Ribs:** If you purchased a slab of spare ribs, you’ll need to cut them into individual ribs or smaller sections. The ideal size is about 2-3 inches long, as this allows for even cooking and maximum crispiness. You can ask your butcher to do this for you to save time and effort. If you’re cutting them yourself, use a sharp cleaver or heavy knife.
2. **Marinate the Ribs:** In a large bowl, combine the spare ribs with Shaoxing wine (or dry sherry), light soy sauce, sesame oil, white pepper, and sugar. Mix well to ensure all the ribs are evenly coated. These ingredients not only add flavor but also help tenderize the meat. The soy sauce contributes umami, the sesame oil provides a nutty aroma, and the white pepper adds a subtle warmth.
3. **Add Cornstarch:** Sprinkle the cornstarch over the marinated ribs and mix again until the ribs are lightly coated. The cornstarch will help create a crispy crust during frying. Ensure the cornstarch is evenly distributed to avoid clumping.
4. **Rest the Ribs:** Cover the bowl and refrigerate the ribs for at least 30 minutes, or up to a few hours. This allows the marinade to penetrate the meat, resulting in more flavorful and tender ribs. The longer the ribs marinate, the better the flavor will be. A longer marinating time also allows the cornstarch to adhere properly.
**Part 2: Making the Salt and Pepper Seasoning**
1. **Toast the Sichuan Peppercorns:** In a dry skillet over medium heat, toast the Sichuan peppercorns for 2-3 minutes, or until fragrant and slightly smoking. Be careful not to burn them. Toasting the peppercorns enhances their unique flavor and aroma, bringing out their citrusy and slightly numbing qualities. This step is crucial for achieving the authentic salt and pepper flavor.
2. **Grind the Sichuan Peppercorns and Salt:** Transfer the toasted Sichuan peppercorns and sea salt flakes (or kosher salt) to a spice grinder or mortar and pestle. Grind until finely ground. The mixture should have a coarse, sandy texture. If using a mortar and pestle, apply firm pressure and a circular motion to grind the spices effectively. The salt helps to grind the peppercorns and absorbs their fragrant oils.
3. **Combine the Seasoning:** In a small bowl, combine the ground Sichuan peppercorn and salt mixture with the finely minced garlic, ginger, and red chilies. Mix well. The garlic and ginger add warmth and depth of flavor, while the red chilies provide the desired level of heat. Adjust the amount of chili to your liking.
**Part 3: Frying the Ribs**
1. **First Fry:** Heat about 3-4 inches of vegetable oil in a wok or large, deep frying pan over medium-high heat. The oil should be hot enough to fry the ribs quickly but not so hot that they burn. Aim for a temperature of around 325-350°F (160-175°C). You can test the oil by dropping a small piece of rib into the oil; it should sizzle immediately and float to the surface.
2. **Fry in Batches:** Carefully add the ribs to the hot oil in batches, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy ribs. Fry for about 5-7 minutes per batch, or until the ribs are lightly golden brown. The first fry cooks the ribs through and develops a base layer of crispiness.
3. **Remove and Drain:** Use a slotted spoon or spider to remove the ribs from the oil and place them on a plate lined with paper towels to drain excess oil. The paper towels will absorb the excess oil, resulting in crispier ribs.
4. **Second Fry:** Increase the heat of the oil to high. This second fry is what gives the ribs their ultimate crispiness. Aim for a temperature of around 375-400°F (190-200°C).
5. **Fry Again:** Return the ribs to the hot oil in batches and fry for another 2-3 minutes, or until they are deeply golden brown and very crispy. Keep a close eye on them to prevent burning.
6. **Remove and Drain Again:** Remove the ribs from the oil and place them back on the plate lined with fresh paper towels to drain excess oil.
**Part 4: Assembling the Dish**
1. **Toss with Seasoning:** While the ribs are still hot, transfer them to a large bowl. Sprinkle the salt and pepper seasoning mixture over the ribs and toss well to ensure they are evenly coated. The heat from the ribs will help the seasoning adhere.
2. **Garnish and Serve:** Transfer the salt and pepper spare ribs to a serving plate. Garnish with finely chopped scallions and cilantro (if using). Serve immediately. The ribs are best enjoyed hot and crispy.
**Tips for Success:**
* **Use Fresh Ingredients:** Freshly minced garlic, ginger, and chilies will provide the best flavor. Avoid using pre-minced ingredients, as they tend to lose their potency.
* **Don’t Overcrowd the Pan:** Frying the ribs in batches is crucial for maintaining the oil temperature and ensuring even cooking and crispiness.
* **Adjust the Spice Level:** Adjust the amount of red chilies to your preference. If you prefer a milder flavor, remove the seeds from the chilies before mincing them.
* **Double Frying is Key:** The double-frying method is essential for achieving the signature crispy texture of salt and pepper spare ribs. Don’t skip this step.
* **Serve Immediately:** Salt and pepper spare ribs are best enjoyed hot and crispy. Serve them as soon as they are ready.
* **Experiment with Variations:** Feel free to experiment with different variations of the recipe. You can add other spices to the seasoning mixture, such as five-spice powder or cumin. You can also add other vegetables to the dish, such as diced bell peppers or onions.
* **Sichuan Peppercorns are Essential:** Don’t substitute Sichuan peppercorns with regular black peppercorns. The unique numbing and citrusy flavor of Sichuan peppercorns is what sets this dish apart.
**Serving Suggestions:**
Salt and pepper spare ribs are delicious on their own as an appetizer or snack. They can also be served as part of a larger meal with steamed rice and stir-fried vegetables.
**Storage Instructions:**
* **Leftovers:** Leftover salt and pepper spare ribs can be stored in an airtight container in the refrigerator for up to 3 days. However, they will lose some of their crispiness.
* **Reheating:** To reheat, bake the ribs in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in an air fryer for a few minutes to restore some of the crispiness. Microwaving is not recommended, as it will make the ribs soggy.
**Variations:**
* **Salt and Pepper Shrimp:** Substitute the spare ribs with shrimp for a delicious seafood version.
* **Salt and Pepper Chicken Wings:** Use chicken wings instead of spare ribs for a crowd-pleasing appetizer.
* **Vegetarian Option:** Use fried tofu or cauliflower florets for a vegetarian version.
**Nutritional Information (approximate, per serving):**
* Calories: 400-500
* Protein: 30-40g
* Fat: 25-35g
* Carbohydrates: 10-15g
This recipe is a fantastic way to impress your friends and family with a restaurant-quality dish that is surprisingly easy to make at home. The combination of crispy, savory ribs and the aromatic salt and pepper seasoning is truly irresistible. So, gather your ingredients, follow the steps carefully, and enjoy the culinary adventure of making your own salt and pepper spare ribs!