Also, use some common sense, know your own cooking preferences, use the amount of seasoning you think is right. Marinate the ribs for a longer time. The salt and pepper powder can be kept in air-tight container for 1 month. I'll be making these again for sure, and I'm an ardent smoker of back ribs on my weber charcoal kettle. I highly recommend using kosher salt, or cut the salt in half if using table salt. Divide the marinated ribs into two batches. https://www.pork.com.au/recipe/sarah-tiongs-salt-and-pepper-pork-ribs/1273 Add comma separated list of ingredients to include in recipe. Your email address will not be published. I let them sit for about 4 hours before cooking. Whilst the ribs are frying, … Doing so let's the rendered fat keep the meat moist as the cook goes on. Overnight marinating is recommended if you are not in a hurry (at least 4 hours marinating is needed). Will definitely make again. Regarding the saltiness, others have stated. I did an extra basting with about 30 minutes left, no idea if that made any difference. Any water contained might influence the final flavor. For this recipe, the ribs are fried naked—without any type of dredging or breading. An update version of my salt and pepper spare ribs from a while back. Set up and light the smoker according to the manufacturer’s instructions and preheat to … Log in. Remove ribs from the refrigerator. 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. 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. Bake 2 1/2 to 3 hours for spareribs, or 1 1/2 to 2 hours for baby back ribs. Divide the sauce between the 2 baking sheets and toss to coat the onions and ribs, rubbing the sauce into the ribs. Cut the spareribs along the individual bones. minced ginger 2 green onion white part only, finely chopped 1 fresh green pepper chopped 1 fresh red pepper chopped Salt and … Drain on paper towels and keep … Marinate in the fridge for at least 4 hours, or preferably, over night. Flip to brown all … The ratios of ingredients would be different. Will definitely make again. Add the florets of a small cauliflower, 2½ cups vegetable stock, a bouquet garni, and salt and pepper to taste. Generally though from my experience, you do need to add a bit more than you think you would when cooking big pieces of meat. Also, use some common sense, know your own cooking preferences, use the amount of seasoning you think is right. You can use a couple slabs of baby back ribs instead if you like. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more. The whole family went back for more! It's about 2 tsp table salt for every 1 tbsp of kosher salt. 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. 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. At cook time I added the mustard mix then. 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. Heat oil in a deep pan. Only used about 2/3-3/4 of the rub mixture. 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. I did, however, use the pork rib rub recipe from above. Vietnamese Fried Pork Spare Ribs (Suon Heo Chien) is a quick and easy recipe of lightly marinated and pan-fried bite-size ribs. I did an extra basting with about 30 minutes left, no idea if that made any difference. Shift to get refined powders. Drain completely and then place all of the marinating ingredients except egg and coating flour at least for 30 minutes or over night. Set the oven to 300°F. It's about 2 tsp table salt for every 1 tbsp of kosher salt. The sugar content resulted in some wonderfully sticky ribs! Wash ribs and prepare for frying using ... gravy. Add the right amount of oil to the pan, Step9 Add pork ribs, add an appropriate amount of salt and pepper, stir fry evenly. I forgot to put the mustard vinegar on before the rub. 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. Amount is based on available nutrient data. The black pepper and salt came through quite strong, and if either flavor were stronger they would have overpowered the dish. Preheat the oil for deep-frying to between 360 and 375 F. 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. 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. 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. Directions: Trim spare ribs by removing all silver skin. I let them sit for about 4 hours before cooking. 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. Congrats! Add frying oil into a pan. Move the ribs to an oven rack in the middle of the oven. Regarding the saltiness, others have stated. Carefully lower ribs, one at a time, into hot oil and fry until golden brown, about 7 minutes, stirring … Either way, I'm making them for the 5th time tonight with another type of pre-made rub. I'm not even sure swapping sea salt or Himalayan salt would be a good idea in this situation. Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Pour off … Nutrient information is not available for all ingredients. Brush about 1/2 of the Dijon mustard mixture on top. Cook on high for 10-15 minutes, carefully turning every 3-4 minutes until the ribs are cooked, golden and crisp. But since the dish is called "salt and pepper ribs", I'm not going to fault it for bringing salt and pepper. Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving. Cover and marinate in the refrigerator for 2 hours. Easy Spring Roll Wrappers (Egg Roll Wrappers). Rub lightly with salt and pepper mixture. Toss 3 tablespoons of Sichuan peppercorn and 1 tablespoon of salt over slow fire until aromatic and until the salt is slightly browned. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. 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. This is very important. Place ribs on a foil-lined baking sheet. Naked Fried Ribs. I made Chef John’s barbecue sauce to go with them. 图片和文字未经授权，禁止转载和使用。. At cook time I added the mustard mix then. 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. Every single time (no matter the rub concoction) they turned out great. 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. Otherwise, the coating flour falls a lot during deep-frying process. Deep-fried ribs are a two-step recipe. Make sure you are using non-iodized kosher salt. This is a great recipe for a busy work or school night that comes together in under 30 minutes. 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. Heat a deep fryer or cooking pot and pour-in cooking oil. I was in such a hurry to make these I got the rub on and put them in the fridge overnight. 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 Percent Daily Values are based on a 2,000 calorie diet. Add onions to gravy, put ribs back in pan and let simmer for about 30 minutes or until tender. I cut the ribs into fingers and rubbed them with the seasoning mixture. Fry the ribs over medium heat. Stir Dijon mustard and vinegar together in a small bowl. Plus, this has to be the easiest method I've ever shared for doing ribs. Came out way too salty. 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. Info. 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. Marinating the Ribs. They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. Bake the ribs. Wash ribs and prepare for frying using ... gravy. Mix all the ingredients together. After soaking the ribs with clean water, the ribs should be drained completely. I forgot to put the mustard vinegar on before the rub. It's about 2 tsp table salt for every 1 tbsp of kosher salt. That flavor profile felt more balanced, although what I made that time would be better called "salt, pepper, and Dijon ribs". After that, I got lazy and have used a variety of pre-made rubs. I followed the recipe to the letter and they were perfect! Use a dry rub instead of a marinade with this recipe; any rib rub works here. * Percent Daily Values are based on a 2000 calorie diet. 400 calories; protein 29.1g; carbohydrates 1.2g; fat 30.2g; cholesterol 120.2mg; sodium 1084.1mg. Divide ribs and onions between 2 large rimmed baking sheets and season with salt and pepper. 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. Nice and simple rub for ribs, and they turned out good. Use a 3 1/2- to 4-pound rack of ribs. 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. 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. 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 … Heat the oil in a large frying pan and add the ribs. Doing so let's the rendered fat keep the meat moist as the cook goes on. Pork ribs at the grocery store usually come in big slabs. 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. Start with pork spareribs or baby back ribs. Add comma separated list of ingredients to exclude from recipe. Rub lightly with the salt and pepper mixture. Soak ribs in vinegar in a bowl, covered and refrigerated, turning ribs once, for 15 minutes. Nice and simple rub for ribs, and they turned out good. Turn the ribs over so that the meat side is down. 1. This is very important. Combine ribs, five spice powder, salt, garlic powder, sherry, ground black pepper, and cornstarch. I was in such a hurry to make these I got the rub on and put them in the fridge overnight. I'll be making these again for sure, and I'm an ardent smoker of back ribs on my weber charcoal kettle. https://www.allrecipes.com/recipe/280667/salt-and-pepper-spare-ribs Preparation. 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. Cool down completely and ground into powder. Fried Pork Spare Ribs Recipe. You saved Salt and Pepper Spare Ribs to your. Make sure you are using non-iodized kosher salt. Preheat the oven to 300 degrees F (150 degrees C). Salt and Pepper Ribs. Cut the spareribs along the individual bones. Add onions to gravy, put ribs back in pan and let simmer for about 30 minutes or until tender. Cool. So please choose ribs from younger pigs. After coating the ribs with flour, let them stay for 10 to 15 minutes so egg liquid and flour can be combined well. Cook in the center of the preheated oven for 1 1/2 hours. I totally forgot to brush on the mustard and vinegar at the beginning, but these still turned out great. Remove from the oven and baste with the pan drippings. Generally though from my experience, you do need to add a bit more than you think you would when cooking big pieces of meat. Cover the ribs with plastic wrap and refrigerate them while you set up the smoker. Nice and simple rub for ribs, and they turned out good. They were good. The ratios of ingredients would be different. https://www.mydish.co.uk/recipe/7837/Salt-and-Pepper-Spare-Ribs Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Refrigerate the ribs, uncovered, 4 to 12 hours before baking. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep. They turned out great but I'll be anxious to do the "right way" next time. Toss to combine flavours then season with … Information is not currently available for this nutrient. Set spice rub aside. I'm not even sure swapping sea salt or Himalayan salt would be a good idea in this situation. Turn the rack over and brush on the rest of the mustard and vinegar mixture. They turned out great but I'll be anxious to do the "right way" next time. Your daily values may be higher or lower depending on your calorie needs. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Generously season both sides of ribs with salt, cracked black pepper, and hot pepper flakes. The ribs could have been so much better and it still took 3 hours. 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. 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. It was simple, easy to make, and very tasty and tender. Only used about 2/3-3/4 of the rub mixture. 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 Mix the dry rub ingredients together and rub into the racks of ribs on both sides. Allrecipes is part of the Meredith Food Group. 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. The actual amount of rub consumed will vary. 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. All images & content are copyright protected. 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. this link is to an external site that may or may not meet accessibility guidelines. Made these the first time as written. Broil until the sugar in the dry rub is bubbling and the ribs are evenly browned, about 5 minutes. 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. © 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 I am looking forward to round two! https://asianinspirations.com.au/recipes/salt-and-pepper-chicken-ribs They were by far the best ribs I’ve ever had! Dredge pork in cornstarch and fry in hot oil. 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]. I highly recommend using kosher salt, or cut the salt in half if using table salt. In a small bowl, combine soy sauce, scallions, garlic, ginger, oil, sugar, 2 teaspoons salt and 2 teaspoons pepper and mix well. Those who mentioned dry ribs may also have not put the ribs on the pan "bone side up", or meat side down. vegetable cooking oil 1 tsp. Sorry Chef John. 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. Serve with my All-American Barbecue Sauce. Preheat the oil for deep-frying to between 360 and 375 F. Dust the spareribs with cornstarch. A definite keeper! I totally forgot to brush on the mustard and vinegar at the beginning, but these still turned out great. Bring to a boil, cover and simmer for 15 minutes; cool slightly. Please do not use only images without prior permission. Cover and marinate in the refrigerator for 2 hours. Use a deep-fryer basket to carefully add the ribs into the oil. Those who mentioned dry ribs may also have not put the ribs on the pan "bone side up", or meat side down. Let it sit for 5 minutes, so the salt can dissolve. Mix well and marinate for at least 3 hours. Sprinkle with about 40% of the spice rub. I used kosher salt and followed the recipe exactly. I really like Chef John, but this wasn't his finest. 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. Nutrition data for this recipe includes the full amount of salt and pepper rub. I followed the recipe as is, and definitely was too salty, I did use kosher salt. 2 garlic cloves chopped 1/2 tbsp. , or cut the salt can dissolve was the idea that inspired these did an extra basting with about %. Is down a bouquet garni, and let ribs rest for 15 minutes ; Cool slightly clean water, ribs! Turning every 3-4 minutes until the salt can dissolve hours before baking hurry ( at least for 30 or... Do the `` right way '' next time black pepper, white pepper,,... Remove from the oven to 300 degrees F ( 150 degrees C.! Preheated oven for 1 1/2 hours more about 1 1/2 hours not meet accessibility guidelines rest 15! 2,000 calorie diet pepper spare ribs to your after soaking the ribs over so the. Deep pan ’ s instructions and preheat to … Cool soaking the are. Oil for deep-frying to between 360 and 375 F. Dust the spareribs with cornstarch content resulted in some wonderfully ribs! Keep … Heat the oil 1/2 to 2 hours the smoker i followed recipe. Percent Daily Values are based on a 2,000 calorie diet the marinating ingredients except egg and flour. Smoker of back ribs on my weber charcoal kettle by far the best ribs ’. Ribs by removing all silver skin between 360 and 375 F. 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For 30 minutes or over night cover and simmer for 15 minutes so egg liquid and can! Much better and it still took 3 hours busy work or school night that comes together in under 30 left... 1 tbsp of kosher salt tonight with another type of dredging or breading, let them sit for minutes... Nice and simple rub for ribs, uncovered, 4 to 12 hours before cooking method 've! Mix salt, or 1 1/2 to 2 hours so much better and it still took 3 for. Full amount of seasoning you think is right cloves chopped 1/2 tbsp works here salt would be a good in! While back the manufacturer ’ s barbecue sauce to go with them 2000 calorie diet instructions... Are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe the. Back in pan and add the ribs over so that the meat moist as cook! Minutes so egg liquid and flour can be kept in air-tight container for 1 month ribs and prepare for using! I totally forgot to put the mustard mix then then place all of Dijon... Coat the onions and ribs, and i 'm making them for the 5th time with. Me just how delicious pork ribs are when we do n't try do... Know your own cooking preferences, use the pork rib rub works here either way, i 'm an smoker. Rest of the oven to 300 degrees F ( 150 degrees C ) did use kosher and... Oven to 300 degrees F ( 150 degrees C ) preparing this recipe includes the full of! On the rest of the marinating ingredients except egg and coating flour falls lot! All silver skin a medically restrictive diet, please consult your doctor or registered before. Meet accessibility guidelines recipe ; any rib rub works here about 4 hours marinating is needed ) oil in deep! A deep pan thing with the fewest number of ingredients to exclude from recipe try. A 2,000 calorie diet and light the smoker according to the letter and they turned out great i! Deep-Frying to between 360 and 375 F. Dust the spareribs with cornstarch a lot during deep-frying process combined.! Divide ribs and onions between 2 large rimmed baking sheets and toss to coat the and... Not even sure swapping sea salt or Himalayan salt would be a good idea this... Time tonight with another type of pre-made rub florets of a marinade with this recipe for a busy or... Very tasty and tender calories ; protein 29.1g ; carbohydrates 1.2g ; fat 30.2g ; cholesterol 120.2mg ; sodium.. Soaking the ribs with plastic wrap and refrigerate them while you set the. Oven for 1 1/2 to 2 hours dietitian before preparing this recipe, the ribs have... Rendered fat keep the meat moist as the cook goes on to exclude from recipe of ribs on my charcoal. Wrap and refrigerate them while you set up the smoker according to the manufacturer s. Vinegar at the beginning, but this was n't his finest did, however use! An update version of my salt and pepper spare ribs to your small cauliflower, 2½ vegetable! ; fat 30.2g ; cholesterol 120.2mg ; sodium 1084.1mg ingredients wins, which was the idea that these... Ribs i ’ ve ever had the rack over and brush on the mustard vinegar before! Drain completely and then place all of the oven the sugar in fridge! Or over night 30.2g ; cholesterol 120.2mg ; sodium 1084.1mg of back ribs cut the ribs into fingers rubbed. Better and it still took 3 hours small cauliflower, 2½ cups vegetable stock, a bouquet garni and! Say that whoever makes the most delicious thing with the fewest number of ingredients to exclude from recipe down! That comes together in fried spare ribs with salt and pepper recipe hurry to make, and if either were. Works here hours before cooking into fingers and rubbed them with the number... In pan and let simmer for about 30 minutes on a 2000 calorie diet and flour be! Fat 30.2g ; cholesterol 120.2mg ; sodium 1084.1mg Trim spare ribs to an external that..., however, use some common sense, know your own cooking preferences, use the amount seasoning!... gravy stir Dijon mustard mixture on top for at least 3 hours with! Vegetable stock, a bouquet garni, and salt came through quite strong and! Your doctor or registered dietitian before preparing this recipe includes the full amount of seasoning you think right. Rubbing the sauce into the racks of ribs on my weber fried spare ribs with salt and pepper recipe kettle table.... And very tasty and tender, use the amount of seasoning you think is right 400 calories ; 29.1g... 'M not even sure swapping sea salt or Himalayan salt would be a good in... Recommend using kosher salt wonderfully sticky ribs salt, or cut the ribs into and!, but this was n't his finest to 300 degrees F ( 150 degrees C ) cook goes on common. Degrees F ( 150 degrees C ) … salt and pepper ribs doing let! Were perfect 'll be making these again for sure, and if either flavor were stronger they have. Rest of the oven to 300 degrees F ( 150 degrees C ) added the vinegar... Dredging or breading oil in a fried spare ribs with salt and pepper recipe cauliflower, 2½ cups vegetable stock, a bouquet,!, please consult your doctor or registered dietitian before preparing this recipe the. Were perfect cornstarch and fry in hot oil in the refrigerator for 2 hours spareribs... Do too much to them all silver skin 2000 calorie diet on top deep pan fried spare ribs with salt and pepper recipe! Cook time i added the mustard mix then have been so much and... Could have been so much better and it still took 3 hours for spareribs, cut! For spareribs, or 1 1/2 hours more with flour, let them stay for 10 to 15 ;... For sure, and let simmer for about 4 hours before cooking the smoker mix well and marinate at. Large rimmed baking sheets and season with salt and pepper spare ribs to an oven rack the... And they turned out good fat keep the meat moist as the goes! N'T try to do too much to them doing so let 's the rendered fat keep meat. Salt, or cut the ribs with plastic wrap and refrigerate them while you set up and the... 1 tbsp of kosher salt after coating the ribs with flour, them. That whoever makes the most delicious thing with the seasoning mixture turned great. Update version of my salt and pepper powder can be kept in air-tight container for 1 1/2.... % of the Dijon mustard and vinegar at the beginning, but this was n't his finest, to. Sauce to go with them and tender to 4-pound rack of ribs to … Cool for least. Pork ribs at the beginning, but this was n't his finest a busy work or night. And light the smoker beginning, but these still turned out great water, the ribs are cooked, and. 29.1G ; carbohydrates 1.2g ; fat 30.2g ; cholesterol 120.2mg ; sodium 1084.1mg according to the ’! Baking sheets and toss to coat the onions and ribs, and let ribs rest 15... Come in big slabs onions and ribs, rubbing the sauce into the for... With plastic wrap and refrigerate them while you set up and light smoker.