Crispy, yet tender, with a salty and spicy kick – these mouthwatering ribs are an absolute must make.

Salt & Pepper Ribs
Categories summerRecipe Method
- Slice the pork into individual ribs.
- Gently crush the garlic, halve 3 spring onions and 1 chilli.
- Add the ribs to a large pot with the garlic, spring onions, chilli, a good splash of soy sauce, 1 tsp 5 spice, some whole peppercorns and the star anise.
- Cover with boiling water, bring to a simmer, cover with a lid and boil for 1 hour over a medium heat.
- Make a quick batter by mixing 30g cornflour, 30g self raising flour and 90ml water. Leave in the fridge.
- Make a seasoning mix with 2 tsp 5 spice, 1 tsp salt and 1 tsp black pepper.
- Remove the ribs from the liquid and add to a large bowl. The stock is amazing so please keep it to use in a ramen or any other dish you like.
- Toss the ribs in the seasoning mix.
- Finely chop the remaining spring onion and chilli.
- Heat the oil in a wok or a large pot over a high heat.
- 1 tbsp at a time, drizzle the batter on the ribs, tossing until the ribs are nicely coated but not drenched in batter (you won’t need all the batter).
- In batches, fry the ribs for 4 minutes and then rest on a wire rack or kitchen paper.
- Once all the ribs are cooked, add the chopped spring onion and chilli to the hot oil for 30 seconds and then remove.
- Plate up the ribs before sprinkling over the fried spring onion and chilli.
- Enjoy!