Salt and Pepper Spare Ribs

My Love Affair with Salt and Pepper Spare Ribs

As a busy working mom, finding time to cook delicious, satisfying meals can be a challenge. But let me tell you, there's nothing quite like the aroma of perfectly seasoned spare ribs sizzling in the pan to lift my spirits and bring the family together. These Salt and Pepper Spare Ribs have become a staple in our home, a testament to the simple pleasure of good food and quality time.

My journey with this recipe started years ago when I attended a Chinese cooking class. I was immediately captivated by the elegant simplicity of this dish—the perfect balance of sweet, savory, and spicy. While many versions of this dish exist, Ken Hom's method is my personal favorite. His technique for preparing the ribs yields a remarkably tender, yet crispy exterior, every time!

What makes this recipe particularly special is that it also holds a sentimental value for me. I first made it for a special dinner party, hoping to impress my guests. The aroma filled the kitchen as I prepared the ribs, creating a wonderful ambiance. When I served them, they were a huge hit. The taste was absolutely fantastic; juicy, flavorful, and surprisingly easy to make. Since then, this recipe has become a family favourite and a go-to for entertaining. It’s become a symbol of celebration and brings back memories of joy and laughter.

One of the best things about this dish is its versatility. I love serving it with steamed rice and some simple stir-fried vegetables, but it’s equally delicious on its own. The beautiful thing about this recipe is that you can tailor it to your preferences. Love a kick? Add more chili. Want a stronger pepper flavour? Go ahead and add more Szechuan peppercorns! It truly is the most adaptable recipe in my repertoire.

The process of preparing the ribs is meditative in itself – the careful marinating, the precise frying. It's a chance for me to escape the hustle and bustle of daily life and focus on something creative and delicious. It's incredibly satisfying to see the transformation of humble pork ribs into a culinary masterpiece, something that even a busy woman can easily pull off.

Beyond the satisfying culinary experience, the Salt and Pepper Spare Ribs also offer the perfect opportunity for some family bonding. Involving my kids in the process - from measuring ingredients to stirring the marinade - is a valuable teaching moment and makes them more engaged with their food. It's a lesson in patience and attention to detail, and most importantly, it makes meal preparation a family affair. I’m passing this delicious tradition onto a new generation, one delicious rib at a time.

I encourage everyone to try this recipe. It's a true testament to the fact that impressive meals don’t have to be complicated. It's a recipe that will impress your guests, satisfy your family, and leave you feeling empowered by your culinary capabilities. So go ahead and give it a try. Once you taste it, it will undoubtedly become a cherished part of your culinary repertoire.

Remember, the best part of cooking isn’t just the delicious food but the memories created while making it. These ribs are a recipe for happiness – a delightful taste of home, wherever that may be.

Ingredients You’ll Need:

• 1 pound pork spare ribs or baby back ribs
• 1 tablespoon water
• 1 teaspoon sea salt (coarsest you can find)
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon Szechwan peppercorns
• 1 pinch five spice powder
• 1 tablespoon corn flour (heaped)
• 1 liter vegetable oil for frying
• 1 red chili, finely sliced
• 1 spring onion, finely sliced

Step-by-step

• To make the salt and pepper gently heat the Szechwan peppercorns in a dry pan for 1 minute, cool and grind in a pestle and mortar or a pepper grinder, mix the salt, black pepper and Szechwan peppercorns together set to one side.
• Place the spareribs, water, corn flour and five spice powder into a large bowl mix well, cover with cling film and marinade for at least 3 hours in the refrigerator.
• Now we cook the spareribs, heat the vegetable oil in a wok or deep frying pan (a good test is to drop a cube of bread into the hot oil and it should brown in 30 seconds) add the spare ribs and cook for 1 minute, remove the ribs, drain well and set aside.
• Now heat the oil again until it is almost smoking return the spareribs to the hot oil and cook until they start to turn brown drain on kitchen paper.
• Remove all the oil from the wok and quickly stir-fry the sliced chilli and spring onion add the cooked spareribs to the wok sprinkle the salt and pepper mixture over the ribs, quickly mix all the components together and remove immediately from the heat.
• Serve with a finger bowl of warm water and a lemon slice.