How To Make Salt And Pepper Spareribs

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In our home, springtime brings baseball season and the need for a hearty snack to enjoy with a beer while watching a game on TV. Combining a satisfying crunch with finger-licking flavor, a plate of steaming hot salt and pepper spareribs fits the bill.

Keep in mind that these salt and pepper spareribs get their flavor from the marinade, not the batter. Consequently, the key to the recipe is time. Set the ribs aside to marinate in the morning and they’ll be ready for you to finish quickly in the afternoon before first pitch (or in the evening before dinner).

If you’re able to, buy your pork spareribs from a Chinese butcher counter, where you’ll get a cut that expertly balances meat, fat and bone. Ribs bought elsewhere will work fine, of course, but the ones I buy in Chinatown always seem to come out better.

With good meat and enough time to marinate, you’re left needing only about 15 minutes to batter and fry the spareribs to salty, peppery perfection. Sprinkle them with green onions and hot red peppers, then grab a beer from the refrigerator, flip on the TV and dig in!

Here’s how to make salt and pepper spareribs, step-by-step. The detailed tutorial with pictures and directions is at the bottom of the page.

Your turn! What tips can you share from your family’s recipe? Want to ask a question before you start cooking? I’d love to hear from you in the comments section below!

Salt and Pepper Spareribs Recipe

Makes: 4 Servings | Prep Time: 3 Hours | Cook Time: 15 Minutes

Ingredients

2 pounds pork spareribs, cut into 2-3″ lengths
1 egg
2 tablespoons flour
2 green onions, finely sliced
2 red chiles, finely sliced
oil for deep frying

Marinade
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon Chinese five spice powder
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
1/4 teaspoon sesame oil

Directions

1. Combine the marinade ingredients, add to the ribs and toss lightly. Set aside in the refrigerator for a minimum of 3 hours. Overnight or through the day is best.

2. Blend the egg, flour and a little water to create a batter with the consistency of heavy cream, then gently coat the ribs.

3. Fill a wok with 1 inch of oil, then heat to 350 degrees. Deep fry the ribs in batches for 5 minutes until golden brown, flipping halfway through. Remove the ribs from the oil and drain on a plate covered with paper towel.

4. Reheat the oil and fry the ribs a second time for 1 additional minute to darken their color. Remove once again and drain on paper towels.

5. Turn off the stove and, as the oil cools, add the green onions and red peppers to the wok for 30 seconds. Remove with a slotted spoon, sprinkle over the ribs and serve.

Step-By-Step Tutorial

Start by gathering your ingredients. All you need are a couple of pounds of pork spareribs, a few basic pantry items for the marinade and aromatics to finish the dish.

Combine the marinade ingredients, add to the ribs and toss lightly. Set aside in the refrigerator for a minimum of 3 hours. Overnight or through the day is best.

Blend the egg, flour and a little water to create a batter with the consistency of heavy cream, then gently coat the ribs.

Fill a wok with 1 inch of oil, then heat to 350 degrees. Deep fry the ribs in batches for 5 minutes…

…flipping halfway through. When golden brown, remove the ribs from the oil and drain on a plate covered with paper towel.

Reheat the oil and fry the ribs a second time for 1 additional minute to darken their color. Remove once again and drain on paper towels.

Turn off the stove and, as the oil cools, add the green onions and red peppers to the wok for 30 seconds.

Remove the green onions and red peppers from the wok with a slotted spoon, sprinkle over the ribs and serve immediately.