Salt And Pepper Spare Ribs Recipes

SALT AND PEPPER SPARE RIBS

Steps:

• Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
• Stir Dijon mustard and vinegar together in a small bowl.
• Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
• Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. 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.
• Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
• Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
• Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
• Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.

SALT & PEPPER SPARE RIBS

Steps:

• In a large bowl mix the: Cornflour, soy sauce and sesame oil to form your marinade
• Put all of your chopped up ribs in the bowl and coat in the marinade - then leave for about 30 minutes
• Place the chilli's, garlic and onion in to a food processor and blend to chop finely. (You can do this by hand but this way save your fingers getting chilli on them - Besides its much quicker using a processor)
• Place as many ribs as your basket can take in your deep fat fryer. Fry ribs until just cooked through. This will depend on the thickness of the meat etc. - however a good rule of thumb is that as soon as food floats they are cooked. If you're not sure check one of the larger ribs and cut the meat to the bone - If its cooked through you're good to go...
• 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

TWICE-FRIED CHINESE SALT AND PEPPER SPARE RIBS

Steps:

• Gather the ingredients.
• Stir-fry the salt and black pepper in a heavy frying pan over medium-low heat, shaking the pan, until the salt darkens.
• Remove from the heat and stir-in the five-spice powder. Cool.
• Cut the spareribs along the individual bones. Rub lightly with salt and pepper mixture. Cover and marinate in the refrigerator for 2 hours.
• Preheat the oil for deep-frying to between 360 and 375 F.
• Dust the spareribs with the cornstarch.
• Use a deep-fryer basket to carefully add the ribs into the oil. Deep-fry the submerged spareribs for 3 to 4 minutes. Remove and drain.
• Deep-fry the spareribs a second time. Until they are crispy and cooked (about 1 minute). Drain.
• Serve with any remaining salt and pepper mix for dipping.

SALT AND PEPPER SPARE RIBS WITH ROMESCO

Steps:

• For the ribs: Preheat the oven to 250 degrees F and get the ribs started first.
• Mix together the salt, pepper and paprika. Remove the thin membrane from the bone side of the ribs and discard. Lightly sprinkle the seasoning over both sides of the ribs then place the racks, rib-side down on a baking tray. Place in the oven and bake until the ribs have a nice crust (also known as "bark") on the outside and the meat will be pulling away from the bone, 3 1/2 to 4 hours.
• Meanwhile, prepare the romesco sauce: Set a large saucepan over medium heat and coat with a generous amount of olive oil. Add the bread cubes and toast until golden, 6 to 7 minutes. Season with some salt and toss the bread cubes as they cook so they brown evenly all over. When done, remove from the pan and set aside. Add the almond slivers to the dry pan and toast until golden, 3 to 4 minutes. Remove from the pan and set aside. Coat the pan with more olive oil and add the garlic and saute until fragrant, 1 minute. Add the drained red peppers and saute for 2 to 3 minutes. Then add the tomatoes. Season with more salt and the cayenne pepper. Bring to a boil, and then reduce the heat and simmer until the liquid has slightly reduced, 8 to 10 minutes. Remove from the heat and allow to cool.
• To a food processor, add the almonds and the tomato and bell pepper mixture. Pulse until well chopped, and then add the bread cubes and continue to process. Add the sherry vinegar and, while the processor is running, drizzle in 1/2 cup olive oil. Continue to blend until the sauce has emulsified. Taste the sauce and season once more with salt if needed.
• Remove the ribs from the oven, and while still hot, squeeze some fresh lime juice all over the racks. The ribs will absorb the lime juice and this will complement the rich, fatty spare ribs perfectly. Cut the ribs at every second bone and serve with the romesco sauce on the side.

SALT AND PEPPER SPARE RIBS RECIPE

Steps:

• Grind all the ingredients for the spice mix in a coffee grinder to a powder.
• Meanwhile prepare the marinade by mixing half the spice mix and the marinade ingredients in a freezer bag or bowl. Add the ribs and leave in the fridge for at least 2hrs, or overnight.
• Add a little water to a slow cooker and cook the ribs and their marinade on low for 2-3hrs, until the meat is very tender, almost falling off the bone. If you don't have a slow cooker, put the ribs and a little water in a casserole dish with a tight-fitting lid and put them in the oven at 170°C/325°F/Gas Mark 3 for the same length of time.
• Drain the ribs and pat dry. Toss again in the other half of the spice mixture to coat.
• Fill a large frying pan or wok with sunflower oil to a depth of 2cm and heat on the hob. When the oil is smoking hot, deep fry the ribs in batches for 1-2 mins. Drain on kitchen paper. Transfer to a plate and serve.

SALT AND PEPPER SPARE RIBS

Steps:

• Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
• Stir Dijon mustard and vinegar together in a small bowl.
• Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
• Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. 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.
• Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
• Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
• Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
• Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.