SALT AND PEPPER SPARE RIBS CHINESE STYLE RECIPES
SALT AND PEPPER SPARE RIBS | ALLRECIPES
They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. Plus, this has to be the easiest method I've ever shared for doing ribs.
Provided by Chef John
Categories Meat and Poultry Pork Pork Rib Recipes Spare Ribs
Total Time 7 hours 25 minutes
Prep Time 10 minutes
Cook Time 3 hours 0 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
- Stir Dijon mustard and vinegar together in a small bowl.
- Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
- Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. 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.
- Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
- Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
- Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
- Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.
Nutrition Facts : Calories 400.1 calories, CarbohydrateContent 1.2 g, CholesterolContent 120.2 mg, FatContent 30.2 g, FiberContent 0.4 g, ProteinContent 29.1 g, SaturatedFatContent 11.1 g, SodiumContent 1084.1 mg, SugarContent 0.1 g
SALT AND PEPPER RIBS | CHINA SICHUAN FOOD
Traditional Chinese salt and pepper ribs
Provided by Elaine
Categories Chinese
Total Time 20 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Soak the ribs with clean water for 30 minutes and change the water at least once. This is to remove any dirty parts and raw taste.
- Drain completely and then place all of the marinating ingredients except egg and coating flour at least for 30 minutes or over night.
- Just before cooking, crack an egg and mix with the ribs.
- Coat the ribs with potato flour or starch around 10 to 15 minutes before frying.
- Heat oil until there are fine small bubbles surrounding when insert a chop sticker. Place ribs in and fry for 6-8 minutes over small fire. I recommend frying the ribs for two batches. Strain and remove extra oil.
- Prepare a pan, add 1/2 tablespoon of oil and fry garlic, ginger, green onion and fresh peppers until aromatic.
- Place ribs in and toss with salt and pepper. Serve with extra salt and pepper for option.
Nutrition Facts : Calories 519 kcal, CarbohydrateContent 18 g, ProteinContent 24 g, FatContent 38 g, SaturatedFatContent 17 g, CholesterolContent 134 mg, SodiumContent 807 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
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