Twice-Fried Chinese Salt and Pepper Spare Ribs

Written by
Liv Wan
Liv Wan is a former professional chef who has published three cookbooks about Chinese and Taiwanese cuisine.
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Liv Wan
Updated 02/18/20
Salt and Pepper Spare Ribs

 

LauriPatterson/Getty Images
  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Marinating Time: 2 hrs
  • Yield:

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!

Ingredients

  • 2 tablespoons sea salt
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon five-spice powder
  • 2 1/2 pounds boneless meaty spareribs or pork shoulder
  • 3 to 4 cups oil for deep-frying, or as needed
  • 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. 

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