Better Than Takeout - Authentic Chinese Salt and Pepper Ribs
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Author:
Mandy Fu
Prep Time
30 minutes
Cook Time
30 minutes
Jiaoyan, meaning “salt and pepper,” is a classic Chinese seasoning built around the bright, citrusy aroma of Sichuan peppercorns. It’s not spicy, but it has a gentle tingling quality that makes every bite more vibrant and addictive.
While Jiaoyan is often used for shrimp or chicken wings, I especially love it with ribs. When fried properly, they turn golden and crisp on the outside, tender and juicy inside, and coated in a deeply fragrant spice blend. It’s a simple dish with bold flavor — and one that always disappears quickly from the table.
Ingredients
To make the Jiaoyan seasoning
- 1 tbsp of sea salt
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2 tbsp of Sichuan peppercorn
-
1/2 tbsp of black peppercorns
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1 tsp of sesame seeds, raw
-
1/2 tsp of cumin seeds
-
1/2 tsp of garlic powder
-
1 tbsp of chili powder
To clean the ribs
- 500g of pork ribs, cut into 2-3 inch long pieces
-
2 tbsp of all-purpose flour
-
3 tbsp of Chinese cooking wine
-
1 tsp of baking soda
To marinate, coat, and deep fry the ribs
- 1 tsp of sugar
- 1.5 tsp of Jiaoyan seasoning
-
2 tsp of soy sauce
- 1/2 inch of ginger, grated
- 2 cloves of garlic, grated
- 1/2 cup of cornstarch
-
1 tsp of baking powder
- 2 cups of oil for deep frying
Others
- 1-2 tsp of Jiaoyan seasonings to sprinkle at the end
- 2 tbsp of diced scallions, optional
- 2 tbsp of diced red chilies, optional
- 2 tbsp of diced green chilies, optional
Directions
To make the Jiaoyan seasoning, a the sea salt, Sichuan peppercorn, black peppercorns, raw sesame seeds, and cumin seeds to a wok. Stir over low heat for 3 minutes and let them cool. Transfer the spices to a coffee grinder and grind them into a fine powder.
Combine the garlic powder and chili powder with the ground spices and mix thoroughly. This Jiaoyan seasoning is more than we need for the ribs. Store the extra in a sealed container at room temperature for up to 3 months.
Add the all-purpose flour, Chinese cooking wine, and baking soda to the ribs and rub them thoroughly for 5 minutes. The rubbing will loosen up the grains and fibers, which tenderize the ribs physically - very important.
Rinse the ribs under cold running water to wash away the flour and baking soda, and drain well. This cleaning step is optional, but it helps remove any unpleasant odor or gamy taste.
Use paper towels to absorb excess water from the ribs and we can add the sugar, 1.5 tsp of the Jiaoyan seasoning, soy sauce, grated ginger, and grated garlic. Mix thoroughly and let it marinate for at least 20 minutes.
Add 1/2 cup of cornstarch and 1 tsp of baking powder to a mason jar or a big container. Put on the lid and shake well.
Add the ribs to the jar, put on the lid, and shake again until all the ribs are coated well. Take the ribs out and shake off the excess flour.
Set the ribs aside for a 15 minutes to allow the flour to bond deeper. If not, it will fall off easily while frying.
Heat the oil to 320F / 160C. Add the ribs one by one and fry for 6-8 minutes over medium low heat until lightly golden. Take the ribs out now and let them rest for 15 minutes.
Increase the oil’s temperature to 380F / 193C and double fry the ribs for 2-3 minutes or until they are beautifully golden brown. Remove the ribs from the oil and drain well.
Add diced scallions, diced red chilies and green chilies, and 1-2 tsp of the Jiaoyan seasoning to the ribs and toss thoroughly. Serve as an appetizer.
