- Preheat the oven to 180˚C / 160˚C fan / Gas 3.
- Cook the ribs by placing them in an oven tray, and add ¼ pt of water. Cover tightly with foil and cook in the oven for 1.5 – 2 hours until the pork is tender. (You can use a slow cooker).
- Remove from the tin and allow to cool.
- Place the Szechuan peppercorns in a small pan and carefully heat for 1 minute. Allow the peppercorns to cool, and then crush in a grinder.
- Mix the peppers together with the salt.
- Make the marinade by mixing the cornflour, water, Chinese five-spice and sugar. Use to coat the ribs and leave in a bowl for 1 hour.
- Heat the oven to 210˚C / 190˚C fan / Gas 6.
- Place the ribs on a greased baking sheet or on non-stick baking paper, brush with oil and place in the oven for approximately 15-20 minutes, turning occasionally. Cook until crisp.
- Heat the oil in a frying pan, add the chilli, spring onion, garlic and ginger and fry for a few minutes, then add the soy sauce and the ribs and turn until the ribs are coated. Sprinkle the peppercorn and salt mixture over the top.
- Serve immediately.
Salt and pepper pork ribs
- Prep time 30 mins
- Cook time 2 hrs 30 mins
- Serves 5+
Ingredients
- 10-12 individual pork spare ribs
- 1 tsp coarse salt
- ½ tsp coarse black pepper
- ½ tsp Szechuan peppercorns
- 2 tbsp oil
- 1 green chilli, finely sliced
- 4 spring onions, finely sliced
- ½ tsp ginger, finely sliced
- 3 garlic cloves, finely sliced
- 1 tbsp soy sauce
For the marinade:
- 1 heaped tbsp cornflour
- 1 tbsp water
- 1 tsp Chinese five-spice powder
- 1 tsp soft brown sugar
To serve:
- Sweet chilli sauce
- Sesame seeds (optional)
- Lime wedges
Method
Make salt and pepper pork ribs with a simple marinade and salt and Szechuan pepper. Cook them until tender and crisp, and serve with chilli and herbs.