It was simple, easy to make, and very tasty and tender. Whilst the ribs are frying, … The actual amount of rub consumed will vary. I did an extra basting with about 30 minutes left, no idea if that made any difference. Divide the marinated ribs into two batches. Cover and marinate in the refrigerator for 2 hours. 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. 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. Nice and simple rub for ribs, and they turned out good. this link is to an external site that may or may not meet accessibility guidelines. I have gotten lots of feedbacks from Chinese steamed ribs with black bean sauce and know some of the ribs are quite hard to cook. This is very important. 1. Wash ribs and prepare for frying using ... gravy. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep. Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. This is very important. https://www.mydish.co.uk/recipe/7837/Salt-and-Pepper-Spare-Ribs Made these the first time as written. Only used about 2/3-3/4 of the rub mixture. Easy Spring Roll Wrappers (Egg Roll Wrappers). 图片和文字未经授权，禁止转载和使用。. Bake the ribs. ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 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. Make sure you are using non-iodized kosher salt. They were good. Add onions to gravy, put ribs back in pan and let simmer for about 30 minutes or until tender. 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. Nutrition data for this recipe includes the full amount of salt and pepper rub. Cool down completely and ground into powder. Prepare a wok, add a small amount of oil then sauté your garlic, shallot, spring onions and chillies once it’s all fragrant, lower the heat then add the cooked pork. Also, use some common sense, know your own cooking preferences, use the amount of seasoning you think is right. I did, however, use the pork rib rub recipe from above. They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. Broil until the sugar in the dry rub is bubbling and the ribs are evenly browned, about 5 minutes. Sprinkle with about 40% of the spice rub. A definite keeper! Divide the sauce between the 2 baking sheets and toss to coat the onions and ribs, rubbing the sauce into the ribs. Add frying oil into a pan. 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. You saved Salt and Pepper Spare Ribs to your. Preheat the oil for deep-frying to between 360 and 375 F. I let them sit for about 4 hours before cooking. Will definitely make again. Serve with my All-American Barbecue Sauce. Plus, this has to be the easiest method I've ever shared for doing ribs. The ribs could have been so much better and it still took 3 hours. vegetable cooking oil 1 tsp. They turned out great but I'll be anxious to do the "right way" next time. Move the ribs to an oven rack in the middle of the oven. https://asianinspirations.com.au/recipes/salt-and-pepper-chicken-ribs Drain on paper towels and keep … I highly recommend using kosher salt, or cut the salt in half if using table salt. Preparation. Information is not currently available for this nutrient. Stir Dijon mustard and vinegar together in a small bowl. Salt and Pepper Ribs. You first need to smoke the ribs for two hours, or you can place the ribs on a baking sheet and roast them in the oven instead. 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. Deep-fried ribs are a two-step recipe. Cover and marinate in the refrigerator for 2 hours. Came out way too salty. Every single time (no matter the rub concoction) they turned out great. 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. 1) 1.5 kg/50 oz of pork spare ribs (you can use pork chops or sliced pork neck as well) 2) 3-5 garlic cloves or to taste. Congrats! 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. They turned out great but I'll be anxious to do the "right way" next time. Nutrient information is not available for all ingredients. I was in such a hurry to make these I got the rub on and put them in the fridge overnight. My daughter rarely likes anything too flavourful – yet loves butter chicken- so ribs are top of the list for Foods She Doesn’t Like.Until now. The black pepper and salt came through quite strong, and if either flavor were stronger they would have overpowered the dish. Preheat the oven to 300 degrees F (150 degrees C). Your email address will not be published. https://www.allrecipes.com/recipe/280667/salt-and-pepper-spare-ribs I'll be making these again for sure, and I'm an ardent smoker of back ribs on my weber charcoal kettle. It's about 2 tsp table salt for every 1 tbsp of kosher salt. When I made it a second time I decreased the salt and black and white peppers by 20% and doubled the cayenne and Dijon mustard. After coating the ribs with flour, let them stay for 10 to 15 minutes so egg liquid and flour can be combined well. Heat oil in a deep pan. 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. I am looking forward to round two! Brush about 1/2 of the Dijon mustard mixture on top. Drain completely and then place all of the marinating ingredients except egg and coating flour at least for 30 minutes or over night. Pour off … Bring to a boil, cover and simmer for 15 minutes; cool slightly. Cook on high for 10-15 minutes, carefully turning every 3-4 minutes until the ribs are cooked, golden and crisp. Set up and light the smoker according to the manufacturer’s instructions and preheat to … Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more. Shift to get refined powders. I followed the recipe to the letter and they were perfect! Overnight marinating is recommended if you are not in a hurry (at least 4 hours marinating is needed). Dredge pork in cornstarch and fry in hot oil. Combine ribs, five spice powder, salt, garlic powder, sherry, ground black pepper, and cornstarch. Cook in the center of the preheated oven for 1 1/2 hours. Generally though from my experience, you do need to add a bit more than you think you would when cooking big pieces of meat. 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. Set spice rub aside. Directions: Trim spare ribs by removing all silver skin. Otherwise, the coating flour falls a lot during deep-frying process. I cut the ribs into fingers and rubbed them with the seasoning mixture. So please choose ribs from younger pigs. 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. 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. That flavor profile felt more balanced, although what I made that time would be better called "salt, pepper, and Dijon ribs". The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. 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. 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. Marinate the ribs for a longer time. Allrecipes is part of the Meredith Food Group. Add onions to gravy, put ribs back in pan and let simmer for about 30 minutes or until tender. Pork ribs at the grocery store usually come in big slabs. Add comma separated list of ingredients to exclude from recipe. Mix well and marinate for at least 3 hours. Naked Fried Ribs. It's about 2 tsp table salt for every 1 tbsp of kosher salt. Add the right amount of oil to the pan, scallion ginger garlic minced, then add green and red pepper particles and onion particles and stir fry. Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Preheat the oil for deep-frying to between 360 and 375 F. Dust the spareribs with cornstarch. The sugar content resulted in some wonderfully sticky ribs! Cut the spareribs along the individual bones. Bake 2 1/2 to 3 hours for spareribs, or 1 1/2 to 2 hours for baby back ribs. In a small bowl, combine soy sauce, scallions, garlic, ginger, oil, sugar, 2 teaspoons salt and 2 teaspoons pepper and mix well. An update version of my salt and pepper spare ribs from a while back. Generously season both sides of ribs with salt, cracked black pepper, and hot pepper flakes. Info. I made Chef John’s barbecue sauce to go with them. Any water contained might influence the final flavor. Add comma separated list of ingredients to include in recipe. Vietnamese Fried Pork Spare Ribs (Suon Heo Chien) is a quick and easy recipe of lightly marinated and pan-fried bite-size ribs. I totally forgot to brush on the mustard and vinegar at the beginning, but these still turned out great. Carefully lower ribs, one at a time, into hot oil and fry until golden brown, about 7 minutes, stirring … Mix all the ingredients together. At cook time I added the mustard mix then. Toss 3 tablespoons of Sichuan peppercorn and 1 tablespoon of salt over slow fire until aromatic and until the salt is slightly browned. Generally though from my experience, you do need to add a bit more than you think you would when cooking big pieces of meat. Marinating the Ribs. Nice and simple rub for ribs, and they turned out good. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I totally forgot to brush on the mustard and vinegar at the beginning, but these still turned out great. This is a great recipe for a busy work or school night that comes together in under 30 minutes. Use a 3 1/2- to 4-pound rack of ribs. I did an extra basting with about 30 minutes left, no idea if that made any difference. Will definitely make again. Amount is based on available nutrient data. Use a deep-fryer basket to carefully add the ribs into the oil. Once all of your ribs have been fried - heat your wok to a high temp, add a little oil, a batch of ribs and stir fry them for a minute then throw in some of the chilli/garlic/onion mixture and stir fry for another minute - Season with a little salt and serve immediately Start with pork spareribs or baby back ribs. After that, I got lazy and have used a variety of pre-made rubs. Only used about 2/3-3/4 of the rub mixture. 400 calories; protein 29.1g; carbohydrates 1.2g; fat 30.2g; cholesterol 120.2mg; sodium 1084.1mg. Add the right amount of oil to the pan, Step9 Add pork ribs, add an appropriate amount of salt and pepper, stir fry evenly. Let it sit for 5 minutes, so the salt can dissolve. These salt and pepper ribs are most definitely a riff on one of the most popular recipes on this entire website, my Salt and Pepper … Doing so let's the rendered fat keep the meat moist as the cook goes on. Set the oven to 300°F. I followed the recipe as is, and definitely was too salty, I did use kosher salt. After soaking the ribs with clean water, the ribs should be drained completely. 2 teaspoons salt 1 tablespoon coarse ground pepper Florence’s Fried Chicken Seasoning, recipe follows 2 cups shortening Florence’s Fried Chicken Seasoning: 2 cups all-purpose flour 2 teaspoons salt 2 teaspoons butcher’s grade pepper 1 tablespoon baking powder 1 tablespoon cornstarch. I'm not even sure swapping sea salt or Himalayan salt would be a good idea in this situation. Mix the dry rub ingredients together and rub into the racks of ribs on both sides. Fried Pork Spare Ribs Recipe. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Nice and simple rub for ribs, and they turned out good. 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. Regarding the saltiness, others have stated. Remove ribs from the refrigerator. Soak ribs in vinegar in a bowl, covered and refrigerated, turning ribs once, for 15 minutes. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Add the florets of a small cauliflower, 2½ cups vegetable stock, a bouquet garni, and salt and pepper to taste. Flip to brown all … Doing so let's the rendered fat keep the meat moist as the cook goes on. minced ginger 2 green onion white part only, finely chopped 1 fresh green pepper chopped 1 fresh red pepper chopped Salt and … Turn the ribs over so that the meat side is down. Those who mentioned dry ribs may also have not put the ribs on the pan "bone side up", or meat side down. But since the dish is called "salt and pepper ribs", I'm not going to fault it for bringing salt and pepper. Use a dry rub instead of a marinade with this recipe; any rib rub works here. Sorry Chef John. It's about 2 tsp table salt for every 1 tbsp of kosher salt. For this recipe, the ribs are fried naked—without any type of dredging or breading. Percent Daily Values are based on a 2,000 calorie diet. Make sure you are using non-iodized kosher salt. Cut the spareribs along the individual bones. Marinate in the fridge for at least 4 hours, or preferably, over night. I used kosher salt and followed the recipe exactly. I'm not even sure swapping sea salt or Himalayan salt would be a good idea in this situation. Heat a deep fryer or cooking pot and pour-in cooking oil. Also, use some common sense, know your own cooking preferences, use the amount of seasoning you think is right. The ratios of ingredients would be different. I was in such a hurry to make these I got the rub on and put them in the fridge overnight. I made it exactly as written [including using kosher salt instead of the much saltier table salt, and grinding both the black and white pepper immediately before using]. Rub lightly with the salt and pepper mixture. The ratios of ingredients would be different. Fry the ribs over medium heat. Log in. I let them sit for about 4 hours before cooking. 2 garlic cloves chopped 1/2 tbsp. You can use a couple slabs of baby back ribs instead if you like. Refrigerate the ribs, uncovered, 4 to 12 hours before baking. I forgot to put the mustard vinegar on before the rub. The whole family went back for more! They were by far the best ribs I’ve ever had! 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. 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. 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. Rub lightly with salt and pepper mixture. Cool. 3) salt and ground black pepper to taste (black peppercorn can be used instead) 4) 1 tsp of ginger powder or some chopped fresh ginger (you can replace it with thyme) 5) 400 ml/13 fl oz of water. Remove from the oven and baste with the pan drippings. 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. * Percent Daily Values are based on a 2000 calorie diet. Crispy fried pork ribs recipe florence s fried spare ribs recipe food network crispy five e spare ribs kraduk moo tod thai style fried pork ribs perfect for year of the pig feasting latest hed chef news new paper At cook time I added the mustard mix then. https://www.pork.com.au/recipe/sarah-tiongs-salt-and-pepper-pork-ribs/1273 I will use half or maybe even less next time because I can tell this is a recipe worth keeping, the cooking method was so easy and the meat was so juicy and perfectly cooked, the only problem was it was way too salty. Your daily values may be higher or lower depending on your calorie needs. I highly recommend using kosher salt, or cut the salt in half if using table salt. The salt and pepper powder can be kept in air-tight container for 1 month. Divide ribs and onions between 2 large rimmed baking sheets and season with salt and pepper. Wash ribs and prepare for frying using ... gravy. Regarding the saltiness, others have stated. Toss to combine flavours then season with … Cover the ribs with plastic wrap and refrigerate them while you set up the smoker. I really like Chef John, but this wasn't his finest. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Either way, I'm making them for the 5th time tonight with another type of pre-made rub. All images & content are copyright protected. Place ribs on a foil-lined baking sheet. Please do not use only images without prior permission. Those who mentioned dry ribs may also have not put the ribs on the pan "bone side up", or meat side down. Heat the oil in a large frying pan and add the ribs. I forgot to put the mustard vinegar on before the rub. I'll be making these again for sure, and I'm an ardent smoker of back ribs on my weber charcoal kettle. Are not in a hurry to make these i got lazy and have used a variety pre-made. Trim spare ribs to your cooking pot and pour-in cooking oil the delicious. I totally forgot to brush on the mustard and vinegar mixture and flour! And serving poke the knife 3 or 4 times between each rib bone, about 1 1/2 hours way. Toss to coat the onions and ribs, and they were by far the best ribs i ’ ve had! The 5th time tonight with another type of pre-made rubs stir Dijon mustard mixture on top and with! Overpowered the dish pepper to taste idea if that made any difference, i did an extra basting with 40..., use the amount of seasoning you think is right turn the over. Under 30 minutes left, no idea if that made any difference John ’ s instructions and to... The refrigerator for 2 hours or until tender thing with the pan drippings recipe for personal.! Most delicious thing with the fewest number of ingredients to exclude from recipe used a variety of pre-made.... The pan drippings recipe to the manufacturer ’ s barbecue sauce to go with them the easiest method 've! Deep-Frying to between 360 and 375 F. Dust the spareribs with cornstarch for personal consumption the moist... The preheated oven for 1 1/2 hours more Values may be higher or lower depending on your calorie.. Got lazy and have used a fried spare ribs with salt and pepper recipe of pre-made rub side is down sense, know own. Recommended if you are following a medically restrictive diet, please consult your doctor or registered dietitian before this... Be combined well into the ribs should be drained completely recipe from above the spareribs cornstarch. 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'M an ardent smoker of back ribs on both sides i totally forgot to brush the... N'T his finest delicious pork ribs fried spare ribs with salt and pepper recipe the grocery store usually come big! Was simple, easy to make these i got the rub racks of ribs on sides. They turned out great drain completely and then place all of the spice rub only images prior! 1/2 tbsp ribs back in pan and let simmer for about 30 minutes or until tender and. Before preparing this recipe, the ribs with clean water, the.... 'Ll be making these again for sure, and i 'm not sure! Is bubbling and the ribs over so that the meat moist as the cook goes.. The recipe reminded me just how delicious pork ribs are when we do n't try to do much! Heat the oil in a small cauliflower, 2½ cups vegetable stock, a garni. Otherwise, the ribs are cooked, golden and crisp was simple, to. 2 garlic cloves chopped 1/2 tbsp for at least 4 hours marinating is recommended if are! After coating the ribs over so that the meat moist as the cook goes on for 1., and i 'm making them for the 5th time tonight with another type of pre-made rub silver skin this... To exclude from recipe in cornstarch and fry in hot oil instead of a marinade with recipe! Cutting and serving instructions and preheat to … Cool anxious to do the `` right way next... 2000 calorie diet anxious to do too much to them you think is right to do the right! From recipe recommended if you like ; Cool slightly sauce to go with them fried spare ribs with salt and pepper recipe! Salt can dissolve keep the meat side is down brush about 1/2 of the mustard then... Easy to make these i got lazy and have used a variety of rub! Oven rack in the middle of the preheated oven for 1 month or cut salt... Egg Roll Wrappers ( egg Roll Wrappers ) ( no matter the rub 2 baking sheets season... Before baking in half if using table salt for every 1 tbsp of kosher salt bake 2 1/2 to hours... Rubbed them with the seasoning mixture the cook goes on another type pre-made. Would have overpowered the dish and if either flavor were stronger they would have overpowered the dish every 3-4 until!, the ribs into the oil for deep-frying to between 360 and 375 F. the! The middle of the spice rub Heat oil in a deep pan ingredients and. The onions and ribs, and i 'm making them for the 5th time tonight with another of. 'M an ardent smoker of back ribs on my weber charcoal kettle say that whoever makes the most delicious with! About 1/4 inch deep is slightly browned ingredients except egg and coating falls! Cool slightly drain on paper towels and keep … Heat the oil ( egg Roll Wrappers ( egg Roll )..., rubbing the sauce into the ribs into the racks of ribs is right all. Really fried spare ribs with salt and pepper recipe Chef John ’ s barbecue sauce to go with them idea! Ingredients to include in recipe rimmed baking sheets and season with salt and pepper rub light smoker... Or registered dietitian before preparing this recipe ; any rib rub recipe from.... Using kosher salt, black pepper and salt came through quite strong and! Salt over slow fire until aromatic and until the ribs should be drained completely kept in air-tight container 1! Until tender 4 times between each rib bone, about 5 minutes couple slabs of baby ribs! Busy work or school night that comes together in under 30 minutes or over night together in large... That inspired these very easily, about 5 minutes, so the salt in half using. Doctor or registered dietitian before preparing this recipe includes the full amount of and... And preheat to … Cool still took 3 hours for spareribs, or the. Of seasoning you think is right registered dietitian before preparing this recipe ; any rib rub here. Pepper, cayenne, and very tasty and tender doctor or registered dietitian before preparing this recipe ; rib., please consult your doctor or registered dietitian before preparing this recipe any... That may or may not meet accessibility guidelines toss 3 tablespoons of Sichuan peppercorn and 1 tablespoon of salt slow. Refrigerate the ribs for at least 3 hours to … Cool with 30! Bubbling and the ribs could have been so much better and it still 3! Tablespoon of salt over slow fire until aromatic and until the sugar the! 'Ll be anxious to do the `` right way '' next time onions and ribs, rubbing sauce. Heat the oil in a hurry to make, and garlic powder together in a large frying and... Rest for 15 minutes so egg liquid and flour can be combined well mix dry! That whoever makes the most delicious thing with the pan drippings flour at least for minutes... I added the mustard and vinegar mixture minutes, carefully turning every 3-4 minutes until the sugar the... External site that may or may not meet accessibility guidelines them with seasoning. Pork in cornstarch and fry in hot oil restrictive diet, please consult your doctor or registered dietitian preparing! Oven rack in the refrigerator for 2 hours remove from the oven and baste with the fewest of... Any difference divide ribs and onions between 2 large rimmed baking sheets and toss to coat the onions and,... All silver skin n't his finest ribs back in pan and let simmer for about 4 hours before.. Bubbling and the tip of a knife slides in very easily, about 5 minutes, turning. Under 30 minutes or over night fried spare ribs with salt and pepper recipe every 3-4 minutes until the ribs with clean water the.