SZECHUAN SALT AND PEPPER SPARERIBS RECIPE

Of course! Szechuan Salt and Pepper Spareribs are an absolute classic. They’re known for their incredibly crispy exterior, juicy interior, and that iconic numbing, aromatic flavor from Szechuan peppercorns.

This recipe breaks down the process into manageable steps to ensure maximum crispiness.

The Secret to Perfect Crispy Spareribs

The key is a two-step cooking process: first steaming to tenderize the meat, then frying to create an irresistibly crispy crust. This method guarantees the meat is fall-off-the-bone tender inside while being shatteringly crisp outside.

---

Szechuan Salt and Pepper Spareribs (椒盐排骨 – Jiāo Yán Pái Gǔ)

Yields: 2-3 servings
Prep time: 20 minutes + 30 minutes marinating
Cook time: 45 minutes

Ingredients

For the Ribs & Marinade:

· 1 lb (450g) pork spareribs, chopped into 1-1.5 inch pieces (ask your butcher to do this, or use a heavy cleaver)
· 1 tablespoon Shaoxing rice wine (or dry sherry)
· 2 teaspoons light soy sauce
· 1 teaspoon finely grated ginger
· 2 cloves garlic, minced
· 1/2 teaspoon white pepper
· 1/2 teaspoon salt
· 1 tablespoon cornstarch

For the Szechuan Salt & Pepper Blend:

· 2 tablespoons Szechuan peppercorns
· 1 tablespoon white peppercorns (or black peppercorns)
· 1 tablespoon sea salt or kosher salt

For Frying & Finishing:

· 1/2 cup cornstarch, for coating
· 3-4 cups neutral oil for frying (like vegetable, canola, or peanut oil)
· 2-3 red Thai chilies or 1 jalapeño, thinly sliced (optional, for heat)
· 2 cloves garlic, minced
· 1 scallion, finely chopped
· Fresh cilantro, for garnish

---

Instructions

Step 1: Prepare the Ribs

1. Rinse & Dry: Rinse the chopped rib pieces and pat them completely dry with paper towels.
2. Marinate: In a large bowl, combine the ribs with the Shaoxing wine, light soy sauce, grated ginger, minced garlic, white pepper, and salt. Mix well with your hands to ensure every piece is coated. Let it marinate for at least 30 minutes at room temperature (or up to 4 hours covered in the refrigerator).
3. Coat for Steaming: After marinating, mix in the 1 tablespoon of cornstarch until the ribs are evenly coated.

Step 2: Steam the Ribs

1. Arrange the rib pieces on a heatproof plate that will fit inside your steamer.
2. Bring water in your steamer to a boil. Place the plate of ribs inside, cover, and steam over medium-high heat for 25-30 minutes, or until the ribs are fully cooked and tender.
3. Carefully remove the plate from the steamer. Let the ribs cool slightly. This is a crucial step: pat the ribs completely dry with fresh paper towels. Any moisture will cause oil to splatter and prevent crispiness.

Step 3: Make the Szechuan Salt & Pepper Blend

1. While the ribs are steaming, make the seasoning. In a dry wok or skillet over low heat, toast the Szechuan peppercorns, white peppercorns, and salt for 3-4 minutes until very fragrant. Be careful not to burn them.
2. Let the mixture cool slightly, then grind it into a coarse powder using a spice grinder or mortar and pestle. Set aside.

Step 4: Fry the Ribs to Crispy Perfection

1. Heat the Oil: Pour the oil into a wok or deep, heavy-bottomed pot until it’s about 1.5 inches deep. Heat the oil to 350°F (175°C). If you don’t have a thermometer, test by inserting a wooden chopstick into the oil; bubbles should form around it immediately.
2. Coat the Ribs: Place the 1/2 cup of cornstarch in a shallow bowl. Dredge each steamed rib piece in the cornstarch, shaking off any excess.
3. First Fry (Setting the Crust): Working in batches to avoid overcrowding, carefully lower the ribs into the hot oil. Fry for 3-4 minutes until light golden brown and crispy. Remove with a slotted spoon and drain on a wire rack set over a baking sheet.
4. Second Fry (Maximum Crisp): Once all ribs have had their first fry, increase the oil temperature to 375°F (190°C). Fry the ribs a second time, in batches, for 45-60 seconds until deep golden brown and extremely crispy. This double-frying method ensures they stay crispy longer. Drain again on the wire rack.

Step 5: Assemble the Dish

1. Carefully pour out all but 1 tablespoon of the frying oil from the wok.
2. Return the wok to medium heat. Add the minced garlic and sliced chilies (if using). Stir-fry for 30 seconds until fragrant.
3. Add all the crispy ribs back to the wok. Sprinkle over 1-2 teaspoons of your prepared Szechuan salt and pepper blend (to your taste) and the chopped scallions.
4. Toss everything quickly and vigorously for about 30 seconds to coat the ribs evenly.

Step 6: Serve

Transfer the ribs to a serving plate. Garnish with fresh cilantro and serve immediately with extra salt and pepper blend on the side.

Tips for Success

· Don’t Skip the Steaming: This is what makes the meat incredibly tender and allows you to fry at a high temperature for a short time without drying out the inside.
· DRY THE RIBS: The single most important step for safety and crispiness is patting the steamed ribs completely dry before coating them in cornstarch.
· Control the Heat: Use a thermometer for best results. If the oil is too cool, the ribs will be greasy. If it’s too hot, the coating will burn before the inside heats up.
· Customize the Heat: The chilies are optional. You can also omit the Szechuan peppercorns if you don’t have them, but they provide the signature “mala” (numbing) flavor. The dish will simply be “Salt and Pepper Ribs.”
· Leftover Seasoning: Store any leftover Szechuan salt and pepper blend in a jar. It’s fantastic on popcorn, roasted vegetables, fries, or grilled meats.

Enjoy your homemade restaurant-quality Szechuan spareribs