Regarding the saltiness, others have stated. They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. Cut the spareribs along the individual bones. 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. Came out way too salty. Remove ribs from the refrigerator. Preheat the oil for deep-frying to between 360 and 375 F. Dust the spareribs with cornstarch. It's about 2 tsp table salt for every 1 tbsp of kosher salt. I highly recommend using kosher salt, or cut the salt in half if using table salt. 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. 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. Generally though from my experience, you do need to add a bit more than you think you would when cooking big pieces of meat. Nice and simple rub for ribs, and they turned out good. https://www.pork.com.au/recipe/sarah-tiongs-salt-and-pepper-pork-ribs/1273 Use a deep-fryer basket to carefully add the ribs into the oil. Generally though from my experience, you do need to add a bit more than you think you would when cooking big pieces of meat. I was in such a hurry to make these I got the rub on and put them in the fridge overnight. 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. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. So please choose ribs from younger pigs. Cover the ribs with plastic wrap and refrigerate them while you set up the smoker. Info. You saved Salt and Pepper Spare Ribs to your. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more. Wash ribs and prepare for frying using ... gravy. Deep-fried ribs are a two-step recipe. This is a great recipe for a busy work or school night that comes together in under 30 minutes. Those who mentioned dry ribs may also have not put the ribs on the pan "bone side up", or meat side down. The black pepper and salt came through quite strong, and if either flavor were stronger they would have overpowered the dish. Please do not use only images without prior permission. Place ribs on a foil-lined baking sheet. Fried Pork Spare Ribs Recipe. Drain completely and then place all of the marinating ingredients except egg and coating flour at least for 30 minutes or over night. 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 totally forgot to brush on the mustard and vinegar at the beginning, but these still turned out great. Rub lightly with salt and pepper mixture. An update version of my salt and pepper spare ribs from a while back. Preheat the oven to 300 degrees F (150 degrees C). They turned out great but I'll be anxious to do the "right way" next time. I did an extra basting with about 30 minutes left, no idea if that made any difference. Add onions to gravy, put ribs back in pan and let simmer for about 30 minutes or until tender. You can use a couple slabs of baby back ribs instead if you like. Add comma separated list of ingredients to exclude from recipe. Easy Spring Roll Wrappers (Egg Roll Wrappers). Shift to get refined powders. Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Naked Fried Ribs. I was in such a hurry to make these I got the rub on and put them in the fridge overnight. Bring to a boil, cover and simmer for 15 minutes; cool slightly. That flavor profile felt more balanced, although what I made that time would be better called "salt, pepper, and Dijon ribs". Any water contained might influence the final flavor. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. Cook in the center of the preheated oven for 1 1/2 hours. Sorry Chef John. But since the dish is called "salt and pepper ribs", I'm not going to fault it for bringing salt and pepper. I followed the recipe as is, and definitely was too salty, I did use kosher salt. I let them sit for about 4 hours before cooking. Nice and simple rub for ribs, and they turned out good. Regarding the saltiness, others have stated. Only used about 2/3-3/4 of the rub mixture. https://www.mydish.co.uk/recipe/7837/Salt-and-Pepper-Spare-Ribs For this recipe, the ribs are fried naked—without any type of dredging or breading. Add the right amount of oil to the pan, Step9 Add pork ribs, add an appropriate amount of salt and pepper, stir fry evenly. This is very important. https://asianinspirations.com.au/recipes/salt-and-pepper-chicken-ribs Divide the marinated ribs into two batches. They were good. Sprinkle with about 40% of the spice rub. 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. At cook time I added the mustard mix then. Fry the ribs over medium heat. 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. Make sure you are using non-iodized kosher salt.