Chinese Salt And Pepper Ribs
Oh my, these delicious salt and pepper ribs are tender, tasty and ready in under one hour. Not only is this recipe super quick and easy, but you only need to roast the ribs in the oven – no two-part boiling and roasting here!
When I tell you these salt and pepper ribs taste incredible, I am certainly not joking! The texture is juicy, and the flavour is so damn good. These Chinese-style ribs pack a punch too, creating the perfect balance between chilliness, saltiness and utter deliciousness.
The bulk of the flavour comes from the Chinese salt and pepper seasoning mix that we rub all over the ribs, then once cooked, the ribs are tossed in stir-fried garlic, spring onions and chillies for extra flavour – what more could you ask for?
I’ve developed this recipe to simplify the cooking process—you only need to roast the ribs in the oven, getting rid of the need to boil them beforehand. This is why I love this recipe, it’s time-saving and so easy.
Why You’ll Like This Recipe
- It’s ready in under an hour
- This recipe uses very simple ingredients
- It’s perfect for dinner parties and large gatherings
- I think the taste is AMAZING!
Watch How To Make It
I’ve listed the few ingredients needed to make these ribs below:
- Pork Ribs: I like using meaty pork ribs which you can get at your local supermarket or butchers. If you’re using a rack of ribs, before starting this recipe peel off the membrane to prevent a chewy texture then slice it into individual ribs.
- Dry Seasoning Rub: The salt and pepper (aka salt and chilli) seasoning rub is made from a mixture of salt, white pepper (or black pepper), Chinese 5 spice, dried chilli flakes and sugar.
- Stir-Fry Topping: I love adding the stir-fried topping because it adds extra texture and flavour. To make this, you’ll need red chillies, green chillies, garlic cloves and spring onions.
How To Make Oven-Baked Salt And Pepper Ribs
Below is a step-by-step guide on how I make these tasty salt and pepper ribs. Full recipe instructions are on the recipe card below:
Preheat your oven to 160°C (gas mark 3, 140°Fan) and line a baking tray with parchment paper.
Add salt, white pepper, Chinese 5 spice, dried chilli flakes and sugar into a small mixing bowl and mix together until evenly distributed.
Coat the ribs in the seasoning rub, making sure both sides are coated. Place the ribs onto the lined baking tray and bake in the oven for 35 to 40 minutes or until the meat is cooked.
Whilst the ribs are cooking, dice the topping ingredients into fine pieces.
Heat a wok over a medium to high heat and add a teaspoon of oil. Toss the diced green chillies, red chillies, garlic and spring onions into the wok and stir fry for 1 to 2 minutes or until softened.
Add the cooked ribs to the wok and stir fry for 30 seconds before removing from the heat.
How To Serve Salt And Pepper Ribs
My go to serving for this recipe has got to be roasted tenderstem broccoli, these salt and chilli chips and of course a large plate of Chinese bbq spare ribs – two types of ribs, yes please!! I’ve also listed a few good contenders below, that will help turn these salt and chilli ribs into a Chinese takeaway feast:
My Top Tips
For ultimate flavour, coat the pork ribs in the salt and pepper seasoning rub for a minimum of 4 hours or overnight for best results. This is called dry brining, it enhances the flavour and also tenderises the pork meat too. I like to do this when I’m not in a rush.
Before adding the seasoning rub to the ribs, I like to prick the meat using a fork, sharp knife or toothpick to help the flavours sink in deep and absorb further down into the rib meat.
You can easily swap pork ribs for lamb ribs if you’re not a fan of pork. I do prefer pork ribs to lamb, but either way the taste will be amazing.
How To Store & Keep
Place leftover ribs in an airtight container and keep in the fridge for up to 2 to 3 days. Reheat in the oven or microwave until piping hot throughout.
Salt And Pepper Ribs (Oven-Baked)
- 800 g Pork Ribs (Around 7 Ribs)
- 1 tsp Salt
- 1 tsp White Pepper (Or Black Pepper)
- 2 tsp Chinese 5 Spice
- 1 tsp Dried Chilli Flakes
- 1 tsp Sugar
- 1 Green Chilli
- 1 Red Chilli
- 3 Garlic Cloves
- 3 Spring Onions
- Preheat your oven to 160°C (gas mark 3, 140°Fan) and line a baking tray with parchment paper or foil.
- Add salt, white pepper, Chinese 5 spice, dried chilli flakes and sugar into a small mixing bowl and mix together until evenly distributed.1 tsp Salt, 1 tsp White Pepper, 2 tsp Chinese 5 Spice, 1 tsp Dried Chilli Flakes, 1 tsp Sugar
- Coat the ribs in the seasoning rub, making sure both sides are coated. Place the ribs onto the lined baking tray and bake in the oven for 35 to 40 minutes or until the meat is cooked.800 g Pork Ribs
- Whilst the ribs are cooking, dice the topping ingredients into fine pieces.
- Heat a wok over a medium to high heat and add a teaspoon of oil. Toss the diced green chillies, red chillies, garlic and spring onions into the wok and stir fry for 1 to 2 minutes or until softened.1 Green Chilli, 1 Red Chilli, 3 Garlic Cloves, 3 Spring Onions
- Add the cooked ribs to the wok and stir fry for 30 seconds before removing from the heat. Alternatively, sprinkle the toppings over the ribs and serve.
How To Make AheadTo prepare this recipe in advance, I usually marinade the ribs a day ahead and leave it to rest in the fridge. I remove it from the fridge 2 to 3 hours before cooking to bring the meat back to room temperature. This helps to ensure even-cooking and a juicy texture. You can also fully cook the ribs and store it in the fridge up to 2 to 3 days in advance before eating.
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