Twice-Fried Chinese Salt and Pepper Spare Ribs

By
Liv Wan
Liv Wan
Liv Wan is a former professional chef who has published three cookbooks about Chinese and Taiwanese cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 07/2/21
Salt and Pepper Spare Ribs

 

LauriPatterson/Getty Images
Prep: 10 mins
Cook: 25 mins
Marinating Time: 2 hrs
Total: 2 hrs 35 mins
Servings: 4 to 6
Nutrition Facts (per serving)
429 Calories
39g Fat
10g Carbs
10g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 429
% Daily Value*
Total Fat 39g 50%
Saturated Fat 6g 30%
Cholesterol 48mg 16%
Sodium 2300mg 100%
Total Carbohydrate 10g 4%
Dietary Fiber 0g 1%
Total Sugars 5g
Protein 10g
Vitamin C 0mg 0%
Calcium 19mg 1%
Iron 1mg 5%
Potassium 166mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

What could be better than classic spare ribs for dinner? This twice-fried version that leaves you with a crispy exterior and juicy interior. Don't believe us? Try it for yourself!

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Ingredients

  • 2 tablespoons sea salt

  • 2 teaspoons freshly ground black pepper

  • 1/2 teaspoon five-spice powder

  • 2 1/2 pounds boneless spareribs, or pork shoulder

  • Oil, for frying

  • 3 tablespoons cornstarch, or as needed

Steps to Make It

  1. Gather the ingredients.

  2. Stir-fry the salt and black pepper in a heavy frying pan over medium-low heat, shaking the pan, until the salt darkens.

  3. Remove from the heat and stir-in the five-spice powder. Cool.

  4. Cut the spareribs along the individual bones. Rub lightly with salt and pepper mixture. Cover and marinate in the refrigerator for 2 hours.

  5. Preheat the oil for deep-frying to between 360 and 375 F.

  6. Dust the spareribs with the cornstarch.

  7. Use a deep-fryer basket to carefully add the ribs into the oil. Deep-fry the submerged spareribs for 3 to 4 minutes. Remove and drain.

  8. Deep-fry the spareribs a second time. Until they are crispy and cooked (about 1 minute). Drain.

  9. Serve with any remaining salt and pepper mix for dipping.Â