Twice Fried Chinese Salt And Pepper Spare Ribs Recipes

SALT AND PEPPER RIBS

Steps:

• Soak the ribs with clean water for 30 minutes and change the water at least once. This is to remove any dirty parts and raw taste.
• Drain completely and then place all of the marinating ingredients except egg and coating flour at least for 30 minutes or over night.
• Just before cooking, crack an egg and mix with the ribs.
• Coat the ribs with potato flour or starch around 10 to 15 minutes before frying.
• Heat oil until there are fine small bubbles surrounding when insert a chop sticker. Place ribs in and fry for 6-8 minutes over small fire. I recommend frying the ribs for two batches. Strain and remove extra oil.
• Prepare a pan, add 1/2 tablespoon of oil and fry garlic, ginger, green onion and fresh peppers until aromatic.
• Place ribs in and toss with salt and pepper. Serve with extra salt and pepper for option.

FLORENCE'S FRIED SPARE RIBS

Steps:

• Trim spare ribs by removing all silver skin. Cut off rib tips. Cut slab into individual ribs.
• Soak ribs in vinegar in a bowl, covered and refrigerated, turning ribs once, for 15 minutes. Pour off vinegar and add lemon juice. Soak 30 minutes, covered and refrigerated. Rinse ribs with cold water and pat off excess water. Ribs should still be moist. Sprinkle ribs with salt and pepper, then cover in Florence's Fried Chicken Seasoning.
• Heat shortening in a skillet over medium-high heat until melted.
• Place ribs in skillet fleshy-side down. Cook until crispy, approximately 10 minutes. Turn and cook an additional 5 minutes.
• Stir together the flour, salt, pepper, baking powder and cornstarch in a medium bowl.

AIR FRYER SPARERIBS

Steps:

• Whisk together 1 tablespoon salt, 2 tablespoons pepper and 1 teaspoon of the paprika in a large bowl until well combined. Add the ribs and toss to coat, pressing the seasoning into each rib.
• Preheat a 3.5-quart air fryer to 350 degrees F. Transfer the ribs to the fryer basket and cook until the ribs are tender and golden brown, about 40 minutes.
• Meanwhile, combine the ketchup, cider vinegar, white vinegar, brown sugar, Worcestershire, hot sauce, 2 teaspoons salt, 2 teaspoons pepper, 3/4 cup water and the remaining 2 teaspoons paprika in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar is melted and the sauce is warmed through, about 2 minutes. Cover and keep warm over low heat.
• Once the ribs are cooked, dip each one into the sauce, letting any excess run off. Serve with the remaining sauce on the side.

CHINESE FRIED RIBS WITH FERMENTED RED BEAN CURD

Steps:

• Place your pork rib pieces into a large bowl. Add the red fermented bean curd, white pepper, sesame oil, five spice powder, Shaoxing wine, soy sauce, maple syrup, garlic powder, onion powder, and baking soda-everything except the cornstarch and frying oil.
• Using your hands, work the mixture into the pork ribs until they are well coated. Marinate anywhere from 2 hours to overnight.
• If you refrigerate the pork ribs overnight, let them come up to room temperature before cooking. When you're ready to fry, pour 3 or more cups of peanut or vegetable oil into a small to medium pot-enough so you have 2-3 inches of oil. Heat your frying oil to 300 degrees F/150 degrees C. It's best to use a kitchen thermometer to monitor the oil temperature before and during the frying process.
• When the marinated ribs are at room temperature and while your oil is heating, toss the ribs once more to redistribute the marinade, as there may be liquid that has pooled. Make sure everything is well-combined. Next, add the cornstarch to the ribs and mix until a paste forms that evenly coats the ribs.
• When the oil reaches frying temperature-either via your thermometer, or when a rib dipped in the oil sizzles strongly-deep fry the pork ribs in small batches, about 4-6 pieces at a time. Use a slotted spoon to separate them as soon as you place them in the oil to avoid sticking and ensure even cooking.
• Turn up the heat once you drop in the ribs, as the oil will cool. As you fry, continue to adjust the heat lower or higher as needed to maintain temperature. The pork ribs should fry fairly quickly, about 5-7 minutes.
• When they're cooked, they'll be a light maroon color and should be crisp all around. Transfer to a paper towel using a slotted spoon. When all the ribs are fried, 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.

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.