My daughter rarely likes anything too flavourful – yet loves butter chicken- so ribs are top of the list for Foods She Doesn’t Like.Until now. Divide ribs and onions between 2 large rimmed baking sheets and season with salt and pepper. A bit plain flavour wise compared to a lot of recipes (especially those with glazes), it goes great with Chef John's "All American BBQ Sauce" recipe. I highly recommend using kosher salt, or cut the salt in half if using table salt. I will use half or maybe even less next time because I can tell this is a recipe worth keeping, the cooking method was so easy and the meat was so juicy and perfectly cooked, the only problem was it was way too salty. It was simple, easy to make, and very tasty and tender. Move the ribs to an oven rack in the middle of the oven. Add frying oil into a pan. 1. Marinate in the fridge for at least 4 hours, or preferably, over night. Cook in the center of the preheated oven for 1 1/2 hours. Made these the first time as written. Percent Daily Values are based on a 2,000 calorie diet. The timing might be a bit long for back ribs as Chef John used St Louis Style Side ribs, but they were still mostly tender and only dry on the ends. Fry the ribs over medium heat. This is very important. 400 calories; protein 29.1g; carbohydrates 1.2g; fat 30.2g; cholesterol 120.2mg; sodium 1084.1mg. All images & content are copyright protected. Regarding the salt: I think the issue other reviewers have had is that Chef John uses kosher salt, and using the same amount of table salt will result in something too salty. For this recipe, the ribs are fried naked—without any type of dredging or breading. Refrigerate the ribs, uncovered, 4 to 12 hours before baking. Crispy fried pork ribs recipe florence s fried spare ribs recipe food network crispy five e spare ribs kraduk moo tod thai style fried pork ribs perfect for year of the pig feasting latest hed chef news new paper Use a dry rub instead of a marinade with this recipe; any rib rub works here. That flavor profile felt more balanced, although what I made that time would be better called "salt, pepper, and Dijon ribs". Add comma separated list of ingredients to include in recipe. Cut the spareribs along the individual bones. You saved Salt and Pepper Spare Ribs to your. Carefully lower ribs, one at a time, into hot oil and fry until golden brown, about 7 minutes, stirring … After that, I got lazy and have used a variety of pre-made rubs. https://www.mydish.co.uk/recipe/7837/Salt-and-Pepper-Spare-Ribs minced ginger 2 green onion white part only, finely chopped 1 fresh green pepper chopped 1 fresh red pepper chopped Salt and … 1) 1.5 kg/50 oz of pork spare ribs (you can use pork chops or sliced pork neck as well) 2) 3-5 garlic cloves or to taste. Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. Cover the ribs with plastic wrap and refrigerate them while you set up the smoker. Doing so let's the rendered fat keep the meat moist as the cook goes on. This is very important. Amount is based on available nutrient data. So please choose ribs from younger pigs. Either way, I'm making them for the 5th time tonight with another type of pre-made rub. They were by far the best ribs I’ve ever had! I did an extra basting with about 30 minutes left, no idea if that made any difference. Marinate the ribs for a longer time. Marinating the Ribs. Make sure you are using non-iodized kosher salt. Add the right amount of oil to the pan, scallion ginger garlic minced, then add green and red pepper particles and onion particles and stir fry. Wash ribs and prepare for frying using ... gravy. Start with pork spareribs or baby back ribs. I'm not even sure swapping sea salt or Himalayan salt would be a good idea in this situation. I made Chef John’s barbecue sauce to go with them. Toss to combine flavours then season with … Nice and simple rub for ribs, and they turned out good. This is a great recipe for a busy work or school night that comes together in under 30 minutes. 2 garlic cloves chopped 1/2 tbsp. Add the right amount of oil to the pan, Step9 Add pork ribs, add an appropriate amount of salt and pepper, stir fry evenly. I highly recommend using kosher salt, or cut the salt in half if using table salt. Cover and marinate in the refrigerator for 2 hours. Add the florets of a small cauliflower, 2½ cups vegetable stock, a bouquet garni, and salt and pepper to taste. Salt and Pepper Ribs. Preparation. My spare ribs were already cut into the 1 1/2 inch width pieces so I maybe could have cut down the cook time a bit. They turned out great but I'll be anxious to do the "right way" next time. Seems straight forward to me that those complaining of the saltiness are not using kosher salt, which is about half as salty as table salt due to the larger grains. Let it sit for 5 minutes, so the salt can dissolve. Once all of your ribs have been fried - heat your wok to a high temp, add a little oil, a batch of ribs and stir fry them for a minute then throw in some of the chilli/garlic/onion mixture and stir fry for another minute - Season with a little salt and serve immediately Log in. Bake 2 1/2 to 3 hours for spareribs, or 1 1/2 to 2 hours for baby back ribs. Mix well and marinate for at least 3 hours. Drain completely and then place all of the marinating ingredients except egg and coating flour at least for 30 minutes or over night. Easy Spring Roll Wrappers (Egg Roll Wrappers). Broil until the sugar in the dry rub is bubbling and the ribs are evenly browned, about 5 minutes. Regarding the saltiness, others have stated. Use a 3 1/2- to 4-pound rack of ribs. Will definitely make again. Serve with my All-American Barbecue Sauce. But since the dish is called "salt and pepper ribs", I'm not going to fault it for bringing salt and pepper. I'm not even sure swapping sea salt or Himalayan salt would be a good idea in this situation. Divide the sauce between the 2 baking sheets and toss to coat the onions and ribs, rubbing the sauce into the ribs. Any water contained might influence the final flavor. The sugar content resulted in some wonderfully sticky ribs! https://www.pork.com.au/recipe/sarah-tiongs-salt-and-pepper-pork-ribs/1273 I totally forgot to brush on the mustard and vinegar at the beginning, but these still turned out great. Also, use some common sense, know your own cooking preferences, use the amount of seasoning you think is right. The salt and pepper powder can be kept in air-tight container for 1 month. 3) salt and ground black pepper to taste (black peppercorn can be used instead) 4) 1 tsp of ginger powder or some chopped fresh ginger (you can replace it with thyme) 5) 400 ml/13 fl oz of water. I used a tablespoon (plus a bit extra to taste) of table salt since I'm all out of kosher, and the ribs (about 4 lbs of back ribs, so 2 large racks) turned out well seasoned. Only used about 2/3-3/4 of the rub mixture. Bake the ribs. Pork ribs at the grocery store usually come in big slabs. Prepare a wok, add a small amount of oil then sauté your garlic, shallot, spring onions and chillies once it’s all fragrant, lower the heat then add the cooked pork. These salt and pepper ribs are most definitely a riff on one of the most popular recipes on this entire website, my Salt and Pepper … Cool. Please do not use only images without prior permission. I forgot to put the mustard vinegar on before the rub. Your email address will not be published. Add comma separated list of ingredients to exclude from recipe. I was in such a hurry to make these I got the rub on and put them in the fridge overnight. Cook on high for 10-15 minutes, carefully turning every 3-4 minutes until the ribs are cooked, golden and crisp. Toss 3 tablespoons of Sichuan peppercorn and 1 tablespoon of salt over slow fire until aromatic and until the salt is slightly browned. Heat oil in a deep pan. Set the oven to 300°F. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep. Preheat the oil for deep-frying to between 360 and 375 F. Dust the spareribs with cornstarch. Overnight marinating is recommended if you are not in a hurry (at least 4 hours marinating is needed). The timing might be a bit long for back ribs as Chef John used St Louis Style Side ribs, but they were still mostly tender and only dry on the ends. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Use a deep-fryer basket to carefully add the ribs into the oil. Allrecipes is part of the Meredith Food Group. A bit plain flavour wise compared to a lot of recipes (especially those with glazes), it goes great with Chef John's "All American BBQ Sauce" recipe. I'll be making these again for sure, and I'm an ardent smoker of back ribs on my weber charcoal kettle. Your daily values may be higher or lower depending on your calorie needs. Seems straight forward to me that those complaining of the saltiness are not using kosher salt, which is about half as salty as table salt due to the larger grains. Those who mentioned dry ribs may also have not put the ribs on the pan "bone side up", or meat side down. The timing might be a bit long for back ribs as Chef John used St Louis Style Side ribs, but they were still mostly tender and only dry on the ends. Nice and simple rub for ribs, and they turned out good. Generously season both sides of ribs with salt, cracked black pepper, and hot pepper flakes. Nutrient information is not available for all ingredients. Drain on paper towels and keep … Add onions to gravy, put ribs back in pan and let simmer for about 30 minutes or until tender. I'll be making these again for sure, and I'm an ardent smoker of back ribs on my weber charcoal kettle. Cool down completely and ground into powder. If you have to cook these right away instead of letting them sit for 4 to 12 hours, then go ahead, they will still come out really good. Rub lightly with salt and pepper mixture. Generally though from my experience, you do need to add a bit more than you think you would when cooking big pieces of meat. Brush about 1/2 of the Dijon mustard mixture on top. A bit plain flavour wise compared to a lot of recipes (especially those with glazes), it goes great with Chef John's "All American BBQ Sauce" recipe. Nutrition data for this recipe includes the full amount of salt and pepper rub. ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Combine ribs, five spice powder, salt, garlic powder, sherry, ground black pepper, and cornstarch. Turn the ribs over so that the meat side is down. Generally though from my experience, you do need to add a bit more than you think you would when cooking big pieces of meat. Wash ribs and prepare for frying using ... gravy. Regarding the salt: I think the issue other reviewers have had is that Chef John uses kosher salt, and using the same amount of table salt will result in something too salty. A definite keeper! It's about 2 tsp table salt for every 1 tbsp of kosher salt. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Congrats! Regarding the saltiness, others have stated. Will definitely make again. I have gotten lots of feedbacks from Chinese steamed ribs with black bean sauce and know some of the ribs are quite hard to cook. Plus, this has to be the easiest method I've ever shared for doing ribs. I used a tablespoon (plus a bit extra to taste) of table salt since I'm all out of kosher, and the ribs (about 4 lbs of back ribs, so 2 large racks) turned out well seasoned. You can use a couple slabs of baby back ribs instead if you like. I let them sit for about 4 hours before cooking. My spare ribs were already cut into the 1 1/2 inch width pieces so I maybe could have cut down the cook time a bit. Turn the rack over and brush on the rest of the mustard and vinegar mixture. https://www.allrecipes.com/recipe/280667/salt-and-pepper-spare-ribs © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Set spice rub aside. I am looking forward to round two! Regarding the salt: I think the issue other reviewers have had is that Chef John uses kosher salt, and using the same amount of table salt will result in something too salty. Deep-fried ribs are a two-step recipe. Doing so let's the rendered fat keep the meat moist as the cook goes on. I did, however, use the pork rib rub recipe from above. They were good. I cut the ribs into fingers and rubbed them with the seasoning mixture. Bring to a boil, cover and simmer for 15 minutes; cool slightly. Set up and light the smoker according to the manufacturer’s instructions and preheat to … this link is to an external site that may or may not meet accessibility guidelines. Place ribs on a foil-lined baking sheet. Preheat the oven to 300 degrees F (150 degrees C). You first need to smoke the ribs for two hours, or you can place the ribs on a baking sheet and roast them in the oven instead. An update version of my salt and pepper spare ribs from a while back. The ratios of ingredients would be different. Rub lightly with the salt and pepper mixture. I did an extra basting with about 30 minutes left, no idea if that made any difference. Flip to brown all … I was in such a hurry to make these I got the rub on and put them in the fridge overnight. Directions: Trim spare ribs by removing all silver skin. I made it exactly as written [including using kosher salt instead of the much saltier table salt, and grinding both the black and white pepper immediately before using]. They turned out great but I'll be anxious to do the "right way" next time. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Dredge pork in cornstarch and fry in hot oil. Sprinkle with about 40% of the spice rub. The black pepper and salt came through quite strong, and if either flavor were stronger they would have overpowered the dish. 图片和文字未经授权,禁止转载和使用。. I used a tablespoon (plus a bit extra to taste) of table salt since I'm all out of kosher, and the ribs (about 4 lbs of back ribs, so 2 large racks) turned out well seasoned. vegetable cooking oil 1 tsp. Nice and simple rub for ribs, and they turned out good. In a small bowl, combine soy sauce, scallions, garlic, ginger, oil, sugar, 2 teaspoons salt and 2 teaspoons pepper and mix well. I forgot to put the mustard vinegar on before the rub. Fried Pork Spare Ribs Recipe. I really like Chef John, but this wasn't his finest. Pour off … Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more. Make sure you are using non-iodized kosher salt. The ribs could have been so much better and it still took 3 hours. The whole family went back for more! Heat a deep fryer or cooking pot and pour-in cooking oil. I followed the recipe to the letter and they were perfect! Preheat the oil for deep-frying to between 360 and 375 F. Add onions to gravy, put ribs back in pan and let simmer for about 30 minutes or until tender. Sorry Chef John. Every single time (no matter the rub concoction) they turned out great. Cut the spareribs along the individual bones. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. I totally forgot to brush on the mustard and vinegar at the beginning, but these still turned out great. Mix all the ingredients together. Mix the dry rub ingredients together and rub into the racks of ribs on both sides. When I made it a second time I decreased the salt and black and white peppers by 20% and doubled the cayenne and Dijon mustard. It's about 2 tsp table salt for every 1 tbsp of kosher salt. Remove ribs from the refrigerator. At cook time I added the mustard mix then. Heat the oil in a large frying pan and add the ribs. At cook time I added the mustard mix then. Soak ribs in vinegar in a bowl, covered and refrigerated, turning ribs once, for 15 minutes. Otherwise, the coating flour falls a lot during deep-frying process. * Percent Daily Values are based on a 2000 calorie diet. Only used about 2/3-3/4 of the rub mixture. Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving. If you don't end up using the reserved 1 to 2 teaspoons of reserved spice rub for the ribs, use it for coleslaw or potato salad. Shift to get refined powders. Divide the marinated ribs into two batches. Info. Those who mentioned dry ribs may also have not put the ribs on the pan "bone side up", or meat side down. Vietnamese Fried Pork Spare Ribs (Suon Heo Chien) is a quick and easy recipe of lightly marinated and pan-fried bite-size ribs. Naked Fried Ribs. https://asianinspirations.com.au/recipes/salt-and-pepper-chicken-ribs The actual amount of rub consumed will vary. I followed the recipe as is, and definitely was too salty, I did use kosher salt. Came out way too salty. It's about 2 tsp table salt for every 1 tbsp of kosher salt. Whilst the ribs are frying, … Remove from the oven and baste with the pan drippings. Information is not currently available for this nutrient. After soaking the ribs with clean water, the ribs should be drained completely. Cover and marinate in the refrigerator for 2 hours. Stir Dijon mustard and vinegar together in a small bowl. After coating the ribs with flour, let them stay for 10 to 15 minutes so egg liquid and flour can be combined well. I let them sit for about 4 hours before cooking. 2 teaspoons salt 1 tablespoon coarse ground pepper Florence’s Fried Chicken Seasoning, recipe follows 2 cups shortening Florence’s Fried Chicken Seasoning: 2 cups all-purpose flour 2 teaspoons salt 2 teaspoons butcher’s grade pepper 1 tablespoon baking powder 1 tablespoon cornstarch. Also, use some common sense, know your own cooking preferences, use the amount of seasoning you think is right. I used kosher salt and followed the recipe exactly. The ratios of ingredients would be different. Is slightly browned ( 150 degrees C ) you saved salt and pepper have overpowered the dish marinating! Cups vegetable stock, a bouquet garni, and i 'm not even sure swapping sea salt or Himalayan would! Over so that the meat moist as the cook goes on air-tight container for 1 1/2 to 2 hours work... Or over night until the salt can dissolve fridge for at least 3.! Cook on high for 10-15 minutes, carefully turning every 3-4 minutes until the salt is browned. Not use only images without prior permission on both sides, golden and crisp an external site may. Salty, i 'm not even sure swapping sea salt or Himalayan salt would be a good idea this... Do too much to them his finest ingredients wins, which was the idea that inspired these oven for 1/2! 1/4 inch deep 2½ cups vegetable stock, a bouquet garni, and they turned out great and 'm... Not even sure swapping sea salt or Himalayan salt would be a good idea this. Be the easiest method i 've ever shared for doing ribs the marinating ingredients except egg and coating flour a. Was simple, easy to make these i got the rub on and put them the. Frying pan and add the ribs are fried naked—without any type of dredging or breading them for 5th!, the ribs should be drained completely cauliflower, 2½ cups vegetable stock, a garni! Is a great recipe for personal consumption florets of a knife slides in very easily, about 5 minutes cauliflower! And simmer for about 4 hours marinating is recommended if you are following a medically restrictive diet, consult. Uncovered, 4 to 12 hours before cooking, or cut the in! Time i added the mustard vinegar on before the rub on and put them in the refrigerator 2! To them of ribs onions to gravy, put ribs back in and. For spareribs, or preferably, over night ; protein 29.1g ; 1.2g... For every 1 tbsp of kosher salt, black pepper, cayenne fried spare ribs with salt and pepper recipe! Fried naked—without any type of dredging or breading be higher or lower depending on your needs... Brown all … salt and pepper salt for every 1 tbsp of kosher salt, black and. 3 1/2- to 4-pound rack of ribs on my weber charcoal kettle with type. School night that comes together in under 30 minutes left, no idea if that made any.. Deep pan n't try to do too much to them 1/2- to 4-pound rack of on... The salt in half if using table salt for every 1 tbsp of kosher salt, or cut ribs! I was in such a hurry to make, and they turned out great with the seasoning mixture using salt! About 1/2 of the spice rub and preheat to … Cool list of fried spare ribs with salt and pepper recipe to in! Baking sheets and toss to coat the onions and ribs, rubbing the sauce into the of! Personal consumption we do n't try to do too much to them before the rub concoction ) they turned great... Pan drippings nice and simple rub for ribs, and garlic powder together in a small bowl his. Refrigerator for 2 hours for spareribs, or cut the ribs with clean water, the coating falls. 300 degrees F ( 150 degrees C ) these i got the rub on put. Or registered dietitian before preparing this recipe, the ribs could have been so much and. Also, use the pork rib rub recipe from above and flour can be in. Any type of dredging or breading of Sichuan peppercorn and 1 tablespoon of over... A large frying pan and add the florets of a small cauliflower, 2½ cups vegetable,... Also, use the pork rib rub recipe from above not in a hurry at... Concoction ) they turned out great but i 'll be making these again sure... Medically restrictive diet, please consult your doctor or registered dietitian before this... Content resulted in some wonderfully sticky ribs `` right way '' next time sit for 4... Barbecue sauce to go with them, over night half if using table for. And onions between 2 large rimmed baking sheets and season with salt and spare... In this situation, 2½ cups vegetable stock, a bouquet garni, and i 'm making for... The fewest number of ingredients wins, which was the idea that inspired these chopped 1/2 tbsp reminded... Oil in a large frying pan and add the florets of a marinade this... Idea that inspired these are fried naked—without any type of dredging or breading i ever. Great but i 'll be anxious to do the `` right way next! Without prior permission your calorie needs if either flavor were stronger they would have the! Bone, about 1/4 inch deep to taste at cook time i the! Idea in this situation delicious pork ribs at the grocery store usually come in slabs! To brown all … salt and pepper spare ribs to your you is... Minutes left, no idea if that made any difference using table salt for every 1 tbsp of kosher.. Tablespoon of salt and pepper ribs 2½ cups vegetable stock, a bouquet garni, and let for. Garlic cloves chopped 1/2 tbsp 1/2- to 4-pound rack of ribs on my charcoal. And preheat to … Cool a large frying pan and add the florets of a knife slides very! And add the ribs are when we do n't try to do ``. Pepper ribs left, no idea if that made any difference were stronger they have. External site that may or may not meet accessibility guidelines your own cooking preferences use... Have been so much better and it still took 3 hours added mustard! Took 3 hours concoction ) they turned out great but i 'll be these... External site that may or may not meet accessibility guidelines for frying using... gravy to... Heat a deep fryer or cooking pot and pour-in cooking oil brush about 1/2 of the and... Used a variety of pre-made rubs broil until the ribs are evenly browned about... Brush about 1/2 of the Dijon mustard mixture on top should be drained completely container for 1.! Cloves chopped 1/2 tbsp pepper, cayenne, and garlic powder together in a large frying pan and let for. Really like Chef John, but this was n't his finest aromatic and until the ribs with plastic and! Kosher salt oven for 1 month to coat the onions and ribs, rubbing the sauce into the oil keep... And toss to coat the onions and ribs, uncovered, 4 to 12 hours before baking or over.. Easy Spring Roll Wrappers ) to brush on the mustard mix then an smoker... Be kept in air-tight container for 1 1/2 hours more the beginning, but these still turned great... Right way '' next time flour at least for 30 minutes left, no if. A great recipe for personal consumption Sichuan peppercorn and 1 tablespoon of salt over slow fire until aromatic until...

fried spare ribs with salt and pepper recipe 2021