Spiced Pork Spare Ribs


Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

These delicious crisp little ribs have quite a different texture to the other rib dishes in this book. The Sichuan salt and pepper coating really kicks these along and they’re great with a strong chilli dipping sauce.


  • 1 kg (2 lb 4 oz) pork spare ribs, cut into single ribs
  • 1 teaspoon light soy sauce
  • ½ teaspoon shaoxing
  • ½ teaspoon chilli oil
  • 1 egg, lightly beaten
  • vegetable oil, for deep-frying
  • Sichuan salt and pepper, to serve
  • fresh chilli sauce, to serve

Dipping Sauce

  • 2 tablespoons caster (superfine) sugar
  • ¼ teaspoon sea salt
  • 2 tablespoons Chinkiang vinegar


To make the dipping sauce, combine the caster sugar, sea salt and Chinkiang vinegar with 2 tablespoons water in a small pot and stir over low heat until the sugar dissolves. Set aside to cool.

Mix the soy sauce, shaoxing, chilli oil and egg together with the ribs and toss to coat well, then marinate for about 30 minutes.

Heat the vegetable oil in a wok or deep-fryer until just smoking (180°C/350°F), and deep-fry the ribs in batches until golden brown, then drain on paper towel. Transfer the ribs to a plate, pour the sauce over the top and sprinkle with a little Sichuan salt and pepper. Serve with chilli sauce.