Spicy Salt and Pepper Ribs

Spicy Salt and Pepper Ribs

Salt and pepper ribs are one of the mainstays of a Chinese restaurant and for a good reason. However, you don’t have to go there whenever you want to eat this dish. You can recreate it at home!

Serving of Spicy Salt & Pepper Ribs

Your family and friends will love your rendition of this trusty Chinese dish. Follow the recipe below for the best results!


  • 300g of pork spare ribs
  • 2 bulbs of minced garlic
  • 2 thumbs of grated ginger
  • Black peppercorns or Szechuan peppercorns
  • Salt
  • 1 pc long green chili
  • 1 pc red chili
  • 1 stalk of onion leeks
  • 1&1/2 cups of potato starch

Ingredients for marinade

  • Salt & pepper mix
  • 1 tbsp mirin
  • 1 tbsp soy sauce
  • 2 tbsps potato starch

For coating / light breading

  • Potato flour
  • Salt & pepper mix
  • 1 tbsp of salt & pepper mix to 1 cup of potato starch

How to Make Spicy Salt & Pepper Ribs

1. Meat prep: Get a bowl deep enough to fit in all your spare ribs. Soak them in water for about 30 minutes at the very least. Change the water at least twice. The water should be free of blood and gunk.

Soaking the ribs in the water
Ribs soaked in water

2.  Fry peppercorns and salt: Fry your peppercorns and salt over low heat in a heated pan. Once you get a good whiff of these aromatics, take it off the pan and transfer it onto your mortar, pestle, or grinder.

Heating peppercorns and salt

3.  Straining: After crushing, pounding, and or grinding, use a filter to get the finer parts and transfer them into an airtight container so you can still use the excess for another time.

Crushing peppercorns and salt
Getting the finer parts using strainer

4.  Set aside: Set it aside for later.

Crushed pepercorns and salt

5.  Season the meat: Drain out all the water from the bowl with the spare ribs. Rub every piece with the salt and pepper mix. Then add your mirin and soy sauce.

Adding mirin
Adding soy sauce

6.  Massage the meat: Add your potato starch and massage well. Cover with a cling wrap and let it sit in your fridge for at least four hours. Leaving it overnight is best, although four hours is enough if you have no time.

Adding potato starch

7.  Bring out meat: Bring out the meat. Let it sit inside the cling wrap, and wait for the meat to return to room temperature before breading and frying.

Taking out of the fridge

8.  Coating and breading: Coat every piece of meat well. Let them sit for about 10 to 15 minutes before frying, so the meat absorbs the light breading. Doing this helps prevent the flour from falling off the meat into the oil.

Coating with breading

9.   Cooking the meat: Fill a saucepan with enough oil to cover your meat. Do not overload the pan with the meat. Leave enough space between the meat to avoid them sticking to each other. This step goes by quickly.

Frying the ribs

10.  Fry the meat: Fry the meat until the turn slightly golden brown. Set them aside and drain the excess oil. Let them sit for about five to ten minutes, and deep fry them again in the same oil.

Draining the excess oil

11.  Re-coating: You can coat them again before re-frying for extra crispiness. However, it’s not completely necessary.

After the second fry

12.  Saute ingredients: Saute your sliced spring onions, green chili, red chili, and ginger in a heated pan. After about two minutes, you may now drop the deep-fried pork spare ribs.

Sauteing your sliced spring onions, green chili, red chili, and ginger.

13.  Add garlic: Add your minced garlic. Mix well!

Adding minced garlic
Mixing it well

Other Tips

A plate of Spicy Salt & Pepper Ribs

Doesn’t that plate look beautiful?

Spicy Salt & Pepper Ribs Close up shot

Take a closer look at these flavorful and tender spicy salt and pepper spare ribs.

Closer look at the Ribs

Follow all these steps and get meat with a crispy exterior and juicy inside. You can cook this dish anytime you want!

Dipping it in the sauce

If you want to make Chinese-style golden sauce, you can mix some vinegar into your salt and pepper mix. After eating, throw away the bones, and don’t feed them to the dogs!

Subscribe for daily recipes. No spam, just food.