Regarding the saltiness, others have stated. Use a 3 1/2- to 4-pound rack of ribs. They turned out great but I'll be anxious to do the "right way" next time. The actual amount of rub consumed will vary. Simple and delicious, this recipe really lets the pork and smoke flavours shine. I followed the recipe as is, and definitely was too salty, I did use kosher salt. In a dish, combine flour, salt, pepper and 5-spice powder. I made Chef John’s barbecue sauce to go with them. I was in such a hurry to make these I got the rub on and put them in the fridge overnight. Put 2 cups (475 ml) of water and the vinegar into your spray bottle. Add the green and red peppers, salt, and white pepper to the wok and toss for about 15-30 seconds until fragrant. Post was not sent - check your email addresses! With a paper towel, peel the membrane from the back of the ribs. Plus, the addition of crispy garlic and some kick from the jalapeno pepper. Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. After many years of cooking sweet, flavour-bomb competition-style ribs, this has become one of Chris’s favourite recipes. A definite keeper! Combined with onions, peppers and a kick of spice, this dish will become a firm favourite in no time! I really like Chef John, but this wasn't his finest. Also, use some common sense, know your own cooking preferences, use the amount of seasoning you think is right. 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. Re-fry ribs in batches for 1-2 minutes, until golden and crisp. I'll be making these again for sure, and I'm an ardent smoker of back ribs on my weber charcoal kettle. You’ll need a good, deep ovenproof dish so you have space to cover in tin foil to bubble away in the oven. Remove from the oven and baste with the pan drippings. These Salt and Pepper Ribs are perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. A non stick frying pan makes cooking onions and peppers a breeze, like this one! Salt and Pepper Pork Ribs, Chicken and Calamari. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep. Only used about 2/3-3/4 of the rub mixture. The fried ribs can be served directly with salt and pepper, or for a richer flavor, tossing with peppers, garlic, ginger and green onions. For most if not all salt and pepper dishes, we only need 3 kinds of seasoning – salt, pepper and 5-spice powder. A deep ovenproof dish is ideal for this recipe, and you can find them on Amazon. At cook time I added the mustard mix then. Sprinkle with about 40% of the spice rub. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. 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]. Allrecipes is part of the Meredith Food Group. Salt Pepper Spare Ribs is a Chinese dish of deep fried pork spare ribs seasoned with chilli peppers, salt and five spice powder.It is a main stay on usual Chinese restaurants that serves Cantonese banquet usually served as an appetizer or mains. They were by far the best ribs I’ve ever had! 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. Will definitely make again. Today, I', Nutella French Toast Roll Ups - best of both world, 开饭了!This Pork Collar with Crispy Garlic Sa, Foodie Market Place @ Tiong Bahru - Your One Stop Shop for Meat, Cheese and Specialty Products, An Exquisite Afternoon High Tea @ The Landing Point, Fullerton Bay Hotel, Ingredients for Steamboat, Easy Soup Bases and the Best Dipping Sauces, Albert Centre Wholesale Market @ Queen Street (Bugis), Heng Hua Restaurant (兴化美食) @ Yishun Street 72, 10 Scotts High Tea @ Grand Hyatt Singapore, Wholesale Nuts & Seeds at Teck Sang (Hong Kong Street), What To Buy From The Thai Supermarket @ Golden Mile Complex, Yut Kee Restaurant 镒记茶餐室 - Awesome Roti Babi & Hainanese Pork Chop, Malacca Satay Lok Lok Buffet @ Malaysia Local Delights, 500g pork spare ribs, chopped into smaller pieces, 1 tsp each salt & freshly cracked black pepper + extra for tossing, 1 tsp Chinese 5-spice powder + extra for tossing. But since the dish is called "salt and pepper ribs", I'm not going to fault it for bringing salt and pepper. Start with the recommended amount of salt and taste-test at the end. They were good. I highly recommend using kosher salt, or cut the salt in half if using table salt. Refrigerate the ribs, uncovered, 4 to 12 hours before baking. Those who mentioned dry ribs may also have not put the ribs on the pan "bone side up", or meat side down. You saved Salt and Pepper Spare Ribs to your. It’s one of my favourite dishes that I can never have enough. To make the salt and pepper gently heat the Szechwan peppercorns in a dry pan for 1 minute, cool and grind in a pestle and mortar or a pepper grinder, mix the salt, black pepper and Szechwan peppercorns together set to one side. Plus, this has to be the easiest method I've ever shared for doing ribs. Prepare your smoker for a 140°C 4 hour cook. And, as always, enjoy! to read the rest of Chef John's article about these Salt and Pepper Spare Ribs, please follow this link to become a member.) 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. 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