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 12/10/21
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 servings
Nutrition Facts (per serving)
838 Calories
70g Fat
22g Carbs
31g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 838
% Daily Value*
Total Fat 70g 90%
Saturated Fat 15g 75%
Cholesterol 153mg 51%
Sodium 2696mg 117%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 2%
Total Sugars 15g
Protein 31g
Vitamin C 0mg 1%
Calcium 48mg 4%
Iron 2mg 14%
Potassium 498mg 11%
*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!

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.