SALT AND PEPPER STYLE RECIPES

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SALT AND PEPPER SPARE RIBS | ALLRECIPES



Salt and Pepper Spare Ribs | Allrecipes image

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

4 teaspoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1 teaspoon cayenne pepper
½ teaspoon garlic powder
2 teaspoons Dijon mustard
2 tablespoons white vinegar
1 rack St. Louis-style pork spare ribs

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 SHRIMP ROLLS RECIPE - NYT COOKING



Salt and Pepper Shrimp Rolls Recipe - NYT Cooking image

Inspired by jiao yan xia, the classic Chinese dish of head-on, fried shrimp finished with a Sichuan or white pepper salt seasoning, these shrimp rolls celebrate the flavors of salt and pepper. Peeled shrimp are seasoned, breaded with cornstarch and fried until super crunchy, then sprinkled with a black pepper-salt. Once cooked, they’re tucked into toasted rolls smeared with a zingy garlic mayo. Fresh cilantro, sliced chile and a squeeze of fresh lime brighten the hearty sandwich. Store any leftover pepper-salt in an airtight container and use it as a seasoning for roasted meats and vegetables.

Provided by Kay Chun

Total Time 15 minutes

Yield 4 servings 

Number Of Ingredients 12

Vegetable oil, for frying (about 2 1/2 cups)
1/2 cup mayonnaise
1/4 teaspoon grated garlic
1 teaspoon ground black pepper
1/2 teaspoon kosher salt
4 hot dog buns, preferably top-split
1 pound peeled and deveined jumbo shrimp (16 to 20 shrimp), tails removed
1/4 cup whole (or 2-percent) milk
1 cup cornstarch
2 Fresno chiles, thinly sliced
Tender cilantro sprigs, for garnish
Lime wedges, for serving

Steps:

  • In a 12-inch cast-iron or heavy skillet, heat 1 inch of oil over medium-high until an instant-read thermometer registers 350 degrees.
  • Meanwhile, in a small bowl, combine mayonnaise and garlic; mix well. In a separate small bowl, combine pepper and salt.
  • Heat a medium nonstick skillet over medium. Using 1 teaspoon of garlic mayonnaise per bun, spread on outer sides of buns, then toast them until golden, about 1 minute per side. Transfer to plates.
  • Season shrimp with about 1 teaspoon of the pepper-salt, dip in milk, then dredge in cornstarch, gently pressing so cornstarch adheres. Working in two batches, fry shrimp until crispy and cooked through, turning halfway, about 2 minutes. Transfer to a paper towel-lined plate to drain. Season with more of the pepper-salt mixture.
  • Smear some garlic mayonnaise on the inner center of buns, then divide shrimp among buns. Top with chiles, cilantro and more pepper salt. Serve with lime wedges.

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