Salt & Pepper Spare Ribs

Name: Salt & Pepper Spare Ribs
Yield: Serves 4
Cuisine: China
Ingredients: 800 g/1¾ lb meaty pork ribs, chopped into 7.5cm/3in lengths (ask your butcher to do it for you, if you like); 30 ml/2 tbsp cornflour/cornstarch; 15 ml/1 tbsp groundnut/peanut oil; 10 ml/2 tsp sesame oil; 30 ml/2 tbsp cornflour/cornstarch; 15 ml/1 tbsp groundnut/peanut oil; 5 ml/1 tsp ground black or white pepper; 5 ml/1 tsp sugar; 5 ml/1 tsp salt; 15 ml/1 tbsp finely grated fresh root ginger; Chinese celery leaves, to garnish; 5 ml/1 tsp ground black or white pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

This Fujian dish is a regular part of family meals, especially on festive occasions, and is particularly tasty when made with really thick, meaty ribs. When cooked with salt and pepper, as here, pork ribs are ambrosial.

Ingredients

800 g/1¾ lb meaty pork ribs, chopped into 7.5cm/3in lengths (ask your butcher to do it for you, if you like)
30 ml

Asia
China
Main course
Gluten-free

Method

Blanch the pork ribs in a pan of simmering water for 20 minutes. Lift them out with a large mesh strainer. While they are still warm, dust them all over with cornflour, patting it on to help it to adhere.
Bring the pan of water back to a simmer and blanch the ribs for 45 seconds, then transfer to a plate.
Heat the groundnut and sesame oils in a wok ov