Salt and Pepper Spare Ribs

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If you’ve ever craved something crispy, juicy, and bold, these salt and pepper spare ribs are calling your name. I still remember the first time I tried a dish like this. My grandma’s kitchen filled with the crackle of oil, the savory aroma of garlic, and that punch of black pepper that lingered long after the last bite. That meal stuck with me. Years later, I found myself chasing that same flavor. I wanted something simple but packed with comfort, something I could whip up without needing a restaurant menu. These salt and pepper spare ribs bring back all of that magic using pantry staples and easy steps. Whether you’re using pork, beef, or lamb ribs, this recipe nails the crispy-on-the-outside, juicy-on-the-inside combo that hits the spot every time.

In this article, you’ll learn exactly how to make salt and pepper spare ribs at home. We’ll walk through choosing your cut, marinating, frying techniques, and seasoning tips to get the most flavor out of every bite. This is the kind of dish that fits both your weekend cravings and busy weeknight dinners.

The Magic of Salt and Pepper Spare Ribs

Why I Keep Coming Back to This Recipe

Salt and pepper spare ribs are all about contrast. You get savory from the soy sauces, brightness from vinegar, and heat if you like it, all wrapped up in a crispy golden exterior. One of the best parts? That satisfying second fry. It locks in the flavor and gives that slightly charred edge that makes every bite addictive.

The marinade is a mix of light soy sauce, oyster sauce, dark soy sauce, vinegar, garlic, black pepper, sugar, and cornstarch. It works like a charm across pork, beef, or lamb. Just thirty minutes in this mix transforms plain ribs into something you’ll want to make again and again. I like to add chili powder at the end for a little kick, but it’s totally up to you.

If you’re in the mood for another punchy and satisfying dish, try something like the stir-fried beef and onion recipe. It’s packed with quick flavor and uses some of the same essential pantry sauces.

Choosing the Right Cut of Ribs

You can’t go wrong with pork spare ribs, but beef short ribs and lamb ribs also hold up beautifully in this recipe. The key is making sure the meat has a bit of fat. That fat helps crisp the edges during frying while keeping the inside tender. Before marinating, rinse and pat them dry so the seasoning sticks better. I cut them into smaller pieces to make frying easier and the flavor more even.

Look for ribs that are meaty and not too thin. Thin ribs tend to dry out quickly during frying. The goal is crispy edges and tender centers, and it all starts with the right cut.

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Mastering the Method for Salt and Pepper Spare Ribs

How to Marinate Spare Ribs for Maximum Flavor

Marinating is where all the flavor begins. Once your ribs are cleaned and cut, toss them into a bowl with light soy sauce, dark soy sauce, and oyster sauce. These three alone build a savory base that works well with almost any meat. Then, you’ll mix in minced garlic, a splash of apple cider vinegar for tang, black pepper, a touch of sugar to round it out, and a bit of cornstarch.

That cornstarch may seem small, but it’s crucial. It helps trap moisture inside the meat and creates that signature crisp when fried. Mix everything by hand until each piece of rib is evenly coated. Let them marinate for at least 30 minutes at room temperature. You could even prep them earlier and refrigerate for a few hours if you’re planning ahead.

This marinade is the kind of thing that makes you stop mid-bite and say, “Wow.” It hits every note: salty, sweet, tangy, and umami-rich. It’s also incredibly versatile. You can use the same technique on chicken or tofu, or adapt it for dishes like this shrimp and asparagus stir fry with mushrooms when you want that deep umami punch.

Frying Spare Ribs Twice for the Perfect Texture

The first fry sets the shape and cooks the ribs through, while the second fry crisps up the outside. Heat your oil to about 170 to 180°C (340 to 355°F). You can test this by dipping a wooden spoon or chopstick into the oil. If you see small bubbles form, it’s ready.

Add the ribs carefully in batches. Don’t overcrowd the pan or the oil temperature will drop too fast. Fry the ribs gently, flipping once the first side sets. Keep the heat on the lower side to let them cook through and develop a golden color. Once done, transfer them to a paper towel or rack to drain.

Now increase the heat. This time you’re going for surface texture. Drop the ribs back in and fry for about two minutes. You’ll see the color darken slightly and hear that deeper sizzle. This step gives the ribs that irresistible crunch while sealing in the flavor.

Remove the ribs, let them drain, and then sprinkle immediately with salt and pepper seasoning. Add chili powder if you like a kick. Serve them hot, crispy, and glistening with flavor.

Making Salt and Pepper Spare Ribs Unforgettable

Seasoning Ideas to Make Them Your Own

Once your salt and pepper spare ribs are out of the oil, the seasoning you add in that final moment brings everything together. While the marinade builds depth, the final sprinkle delivers that sharp, crave-worthy finish.

Start by tossing on your salt and pepper mix while the ribs are still hot. This helps it cling to the surface and melt slightly into the crispy crust. Use a blend of coarse sea salt and freshly cracked black pepper for the best texture and flavor. Pre-ground seasoning can’t match the bite and aroma of fresh-cracked pepper.

You can keep it classic or build in more flavor. A small dusting of garlic powder or onion powder deepens the savory notes. If you like heat, chili powder is your best friend. Just a light shake adds warmth without overpowering the ribs. Thinly sliced fresh chilis and chopped scallions make a great finishing touch if you want to dress them up a little.

Feeling adventurous? Try experimenting with spices like Chinese five-spice for extra depth or a hint of cumin for warmth. If you’re already comfortable layering flavors, recipes like this cheesy beef fajita dirty rice casserole are great inspiration for building bold seasoning into your meals.

How to Serve Salt and Pepper Spare Ribs

This dish holds its own as the star of dinner or as a flavorful appetizer. Serve it with warm white rice or a light noodle side for something comforting and satisfying. Add stir-fried greens, like bok choy or snow peas, to balance out the richness of the ribs.

If you’re hosting guests, these ribs make an amazing shared plate. Stack them high on a platter and set out toothpicks or chopsticks for easy grabbing. They hold up well at room temperature too, so they’re perfect for casual gatherings.

For leftovers, the best way to reheat them is in an air fryer or a hot oven. This brings the crispiness back without drying out the meat. Or chop the ribs into bite-sized chunks and toss them into a rice bowl or lettuce wraps for a fast, flavorful lunch.

FAQs

Can I use an air fryer instead of deep frying?

Yes, you can. While the texture may differ slightly, an air fryer can still produce crispy ribs. Cook in a single layer at 375°F for about 18 to 20 minutes, flipping halfway through.

How long should I marinate spare ribs?

Let the ribs marinate for at least 30 minutes at room temperature. For deeper flavor, you can refrigerate them for up to 4 hours.

What seasoning goes well with salt and pepper ribs?

A classic blend of coarse salt and freshly cracked black pepper is essential. You can add garlic powder, onion powder, or chili powder for extra heat and flavor.

Troubleshooting and Tips for Salt and Pepper Spare Ribs

Common Mistakes and How to Avoid Them

Even with a straightforward recipe, small missteps can affect your final dish. The most frequent issue is incorrect oil temperature. If the oil is too hot, the ribs may brown too quickly on the outside while remaining undercooked inside. If it’s too low, they soak up oil and turn greasy. Keep the temperature steady between 170 and 180°C for the perfect fry.

Avoid crowding the pan. When too many ribs are added at once, the oil cools down fast. This makes the surface soggy instead of crisp. Fry in small batches and let the oil return to temperature before starting the next batch.

Don’t skip the cornstarch in the marinade. It helps create a light, crispy coating and improves how the seasoning clings to the ribs after frying. If cornstarch isn’t available, potato starch or rice flour can work as suitable alternatives.

Season your ribs at the right moment. Right after the second fry, while they are still hot and draining, is the ideal time to sprinkle the salt and pepper mix. This lets the seasoning stick and flavor the crust fully. A great example of this technique is the salt and pepper chicken wings recipe which uses similar timing and ingredients for perfect results.

Final Thoughts and What to Try Next

Salt and pepper spare ribs are packed with flavor and texture. They’re crisp on the outside, juicy on the inside, and simple enough to make on a weeknight. The marinade ensures deep flavor, and the double-fry guarantees crunch.

This dish is also flexible. You can change the protein, play with spice levels, or adjust the marinade to suit your taste. Once you learn the method, it’s easy to turn it into a signature recipe for your kitchen.

No special tools are required, just a good pan, attention to timing, and pantry-friendly ingredients. Whether you’re making dinner for two or feeding a crowd, this recipe is always a winner.