SALT AND PEPPER RIBS
Traditional Chinese salt and pepper ribs
Provided by Elaine
Categories Chinese
Time 20m
Number Of Ingredients 17
Steps:
- Soak the ribs with clean water for 30 minutes and change the water at least once. This is to remove any dirty parts and raw taste.
- Drain completely and then place all of the marinating ingredients except egg and coating flour at least for 30 minutes or over night.
- Just before cooking, crack an egg and mix with the ribs.
- Coat the ribs with potato flour or starch around 10 to 15 minutes before frying.
- Heat oil until there are fine small bubbles surrounding when insert a chop sticker. Place ribs in and fry for 6-8 minutes over small fire. I recommend frying the ribs for two batches. Strain and remove extra oil.
- Prepare a pan, add 1/2 tablespoon of oil and fry garlic, ginger, green onion and fresh peppers until aromatic.
- Place ribs in and toss with salt and pepper. Serve with extra salt and pepper for option.
Nutrition Facts : Calories 519 kcal, Carbohydrate 18 g, Protein 24 g, Fat 38 g, SaturatedFat 17 g, Cholesterol 134 mg, Sodium 807 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SALT AND PEPPER SPARE RIBS
They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. Plus, this has to be the easiest method I've ever shared for doing ribs.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 7h25m
Yield 8
Number Of Ingredients 8
Steps:
- Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
- Stir Dijon mustard and vinegar together in a small bowl.
- Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
- Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
- Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
- Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
- Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
- Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 1.2 g, Cholesterol 120.2 mg, Fat 30.2 g, Fiber 0.4 g, Protein 29.1 g, SaturatedFat 11.1 g, Sodium 1084.1 mg, Sugar 0.1 g
TWICE-FRIED CHINESE SALT AND PEPPER SPARE RIBS
Steps:
- Gather the ingredients.
- Stir-fry the salt and black pepper in a heavy frying pan over medium-low heat, shaking the pan, until the salt darkens.
- Remove from the heat and stir-in the five-spice powder. Cool.
- Cut the spareribs along the individual bones. Rub lightly with salt and pepper mixture. Cover and marinate in the refrigerator for 2 hours.
- Preheat the oil for deep-frying to between 360 and 375 F.
- Dust the spareribs with the cornstarch.
- Use a deep-fryer basket to carefully add the ribs into the oil. Deep-fry the submerged spareribs for 3 to 4 minutes. Remove and drain.
- Deep-fry the spareribs a second time. Until they are crispy and cooked (about 1 minute). Drain.
- Serve with any remaining salt and pepper mix for dipping.
Nutrition Facts : Calories 838 kcal, Carbohydrate 22 g, Cholesterol 153 mg, Fiber 1 g, Protein 31 g, SaturatedFat 15 g, Sodium 2696 mg, Sugar 15 g, Fat 70 g, UnsaturatedFat 0 g
SALT & PEPPER SPARE RIBS
Oh boy this is one dish I miss cooking for my children ???? I like to prepare all the ingredients in advance, then just before I'm ready to serve I cook the ribs fresh and serve immediately. You'll need a deep fat fryer and a wok for the best results. Ingredients2 x Racks of Pork Ribs cut in to 2" pieces (Ask your butcher to do this if you like)2 x tbsp of cornflour5 x tbsp Light Soy Sauce5 x Drops of Sesame Oil1 x Red & 1 x Green Chilli4 x Cloves Garlic½ Onion MethodStep 1In a large bowl mix the: Cornflour, soy sauce and sesame oil to form your marinadeStep 2Put all of your chopped up ribs in the bowl and coat in the marinade - then leave for about 30 minutes Step 3Place the chilli's, garlic and onion in to a food processor and blend to chop finely. (You can do this by hand but this way save your fingers getting chilli on them - Besides its much quicker using a processor)Step 4Place as many ribs as your basket can take in your deep fat fryer. Fry ribs until just cooked through. This will depend on the thickness of the meat etc. - however a good rule of thumb is that as soon as food floats they are cooked. If you're not sure check one of the larger ribs and cut the meat to the bone - If its cooked through you're good to go...Step 5Once all of your ribs have been fried - heat your wok to a high temp, add a little oil, a batch of ribs and stir fry them for a minute then throw in some of the chilli/garlic/onion mixture and stir fry for another minute - Season with a little salt and serve immediately
Yield Large Platter
Number Of Ingredients 7
Steps:
- In a large bowl mix the: Cornflour, soy sauce and sesame oil to form your marinade
- Put all of your chopped up ribs in the bowl and coat in the marinade - then leave for about 30 minutes
- Place the chilli's, garlic and onion in to a food processor and blend to chop finely. (You can do this by hand but this way save your fingers getting chilli on them - Besides its much quicker using a processor)
- Place as many ribs as your basket can take in your deep fat fryer. Fry ribs until just cooked through. This will depend on the thickness of the meat etc. - however a good rule of thumb is that as soon as food floats they are cooked. If you're not sure check one of the larger ribs and cut the meat to the bone - If its cooked through you're good to go...
- Once all of your ribs have been fried - heat your wok to a high temp, add a little oil, a batch of ribs and stir fry them for a minute then throw in some of the chilli/garlic/onion mixture and stir fry for another minute - Season with a little salt and serve immediately
SALT-AND-PEPPER BEEF RIBS
These beef ribs are an adaptation of the ones the chef Kenny Callaghan used to serve at the restaurant Blue Smoke, in Manhattan. For best results, order the ribs ahead of time from a butcher. (Pre-packaged ribs are generally too well-trimmed of meat for good barbecue purpose.) Ask for two back-rib racks trimmed from the prime rib, keeping as much meat on the ribs as possible, each rack approximately 6 ribs wide. That will do you brilliantly. Cook for a while in a bath of hickory smoke, then finish in the oven. Beef, salt, pepper, smoke, fat. You'll need napkins.
Provided by Sam Sifton
Categories dinner, main course
Time 8h30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- On one-half of a grill fitted with a cover, build a small charcoal fire, about the size of a loaf of commercial sandwich bread, making sure all the charcoal becomes engulfed in flame.
- Place the ribs meat-side down on a baking sheet or cutting board and remove the papery membrane from the back of the rack by inserting a small knife beneath it and levering it up to give you enough to gain purchase with a dish towel. Peel off the membrane and discard.
- Mix the salt, pepper, brown sugar, paprika and, if you choose, red-pepper flakes in a bowl, breaking up the brown sugar with a fork. Using your hands, cover the meat entirely in this rub.
- When the flames begin to die down, leaving flickering coals, place the rib racks meat-side up on the half of the grill without the burning charcoal. Do not let the flames touch the meat at any time. Add a handful of the hickory chips to the fire. Cover the grill, vent slightly and cook, adding a handful of hickory chips every 30 minutes and a bit more fuel as necessary, until the meat is crusty, soft to the touch and well browned, about two and a half hours.
- Preheat the oven to 200 degrees. Set the ribs on a rimmed baking sheet and bake for around 5 hours.
- Cut into individual portions. Serve with extra napkins and, if you choose, barbecue sauce.
SALT AND PEPPER SPARE RIBS WITH ROMESCO
Provided by Guy Fieri
Categories main-dish
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the ribs: Preheat the oven to 250 degrees F and get the ribs started first.
- Mix together the salt, pepper and paprika. Remove the thin membrane from the bone side of the ribs and discard. Lightly sprinkle the seasoning over both sides of the ribs then place the racks, rib-side down on a baking tray. Place in the oven and bake until the ribs have a nice crust (also known as "bark") on the outside and the meat will be pulling away from the bone, 3 1/2 to 4 hours.
- Meanwhile, prepare the romesco sauce: Set a large saucepan over medium heat and coat with a generous amount of olive oil. Add the bread cubes and toast until golden, 6 to 7 minutes. Season with some salt and toss the bread cubes as they cook so they brown evenly all over. When done, remove from the pan and set aside. Add the almond slivers to the dry pan and toast until golden, 3 to 4 minutes. Remove from the pan and set aside. Coat the pan with more olive oil and add the garlic and saute until fragrant, 1 minute. Add the drained red peppers and saute for 2 to 3 minutes. Then add the tomatoes. Season with more salt and the cayenne pepper. Bring to a boil, and then reduce the heat and simmer until the liquid has slightly reduced, 8 to 10 minutes. Remove from the heat and allow to cool.
- To a food processor, add the almonds and the tomato and bell pepper mixture. Pulse until well chopped, and then add the bread cubes and continue to process. Add the sherry vinegar and, while the processor is running, drizzle in 1/2 cup olive oil. Continue to blend until the sauce has emulsified. Taste the sauce and season once more with salt if needed.
- Remove the ribs from the oven, and while still hot, squeeze some fresh lime juice all over the racks. The ribs will absorb the lime juice and this will complement the rich, fatty spare ribs perfectly. Cut the ribs at every second bone and serve with the romesco sauce on the side.
SALT AND PEPPER SPARE RIBS
They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. Plus, this has to be the easiest method I've ever shared for doing ribs.
Provided by Chef John
Categories Pork Spare Ribs
Time 7h25m
Yield 8
Number Of Ingredients 8
Steps:
- Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
- Stir Dijon mustard and vinegar together in a small bowl.
- Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
- Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
- Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
- Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
- Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
- Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.
Nutrition Facts : Calories 400.1 calories, Carbohydrate 1.2 g, Cholesterol 120.2 mg, Fat 30.2 g, Fiber 0.4 g, Protein 29.1 g, SaturatedFat 11.1 g, Sodium 1084.1 mg, Sugar 0.1 g
SALT AND PEPPER BEEF RIBS
Make and share this Salt and Pepper Beef Ribs recipe from Food.com.
Provided by ratherbeswimmin
Time 6h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare ribs: Place a rack of ribs meat side down on a baking sheet; remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it; the best place to start is on one of the middle bones.
- Using a dish cloth, paper towel, or pliers to gain a secure grip, peel off the membrane; repeat with remaining racks.
- Generously season both sides of ribs with salt, cracked black pepper, and hot pepper flakes.
- Cover the ribs with plastic wrap and refrigerate them while you set up the smoker.
- Set up and light the smoker according to the manufacturer's instructions and preheat to low; add wood chips per manufacturer's instructions.
- When ready to cook, brush and oil the smoker rack; place ribs bone side down on the rack and smoke until cooked through, 4-5 hours.
- Prepare sauce: To a saucepan add all the sauce ingredients; whisk to blend.
- Gradually bring sauce to a boil over medium heat, whisking as needed.
- Decrease heat slightly and let the sauce simmer gently until thick and richly flavored, about 10 minutes; serve warm or at room temperatue.
- When ribs are done, transfer to a large platter or cutting board; let rest for a few minutes.
- Cut racks in half or into 1-2 rib pieces; serve immediately with sauce.
Nutrition Facts : Calories 2187.2, Fat 167.2, SaturatedFat 68.8, Cholesterol 408.2, Sodium 2138.8, Carbohydrate 77, Fiber 0.7, Sugar 64.6, Protein 93.8
More about "salt and pepper spare ribs food"
SALT & PEPPER SPARE RIBS - FOOD WISHES - YOUTUBE
From youtube.com
Author Food WishesViews 440K
SALT AND PEPPER SPARE RIBS WITH ROMESCO SAUCE - FOOD NETWORK
From foodnetwork.com
SALT AND PEPPER SPARE RIBS - FOOD WISHES VIDEO RECIPES
From foodwishes.blogspot.com
SALT AND PEPPER SPARERIBS RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
SPARERIBS WITH SALT AND PEPPER RECIPE - YUMMY.PH
From yummy.ph
ULTIMATE TAKE AWAY STYLE SALT AND PEPPER CHILLI SPARE RIBS
From ohlaliving.com
SALT AND PEPPER RIBS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
SALT & PEPPER SPARE RIBS – FOOD WISHES – FAN FOOD FESTIVAL
From fanfoodfestival.com
SALT AND PEPPER RIBS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SALT AND PEPPER PORK RIBS RECIPE 椒盐排骨 - SPRING TOMORROW
From springtomorrow.com
SALT AND PEPPER SPARE RIBS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SALT & PEPPER SPARE RIBS - FOOD WISHES
From zakruti.com
SALT AND PEPPER PORK RIBS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FRIED SPARE RIBS WITH SPICED SALT | MISS CHINESE FOOD
From misschinesefood.com
SALT AND PEPPER CRISPY CHICKEN SPARE RIBS RECIPE - KIMBA'S LIVING
From kimbasliving.com
SALT AND PEPPER PORK SPARE RIBS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
OVEN BAKED CHINESE SPARE RIBS RECIPE - ALCAN
From alcan.ca
BBQ SPARE RIBS TO MAKE AHEAD FOR MEMORIAL DAY AND OTHER RECIPES …
From goodmorningamerica.com
10 BEST DRY SALT AND PEPPER RIBS RECIPES - YUMMLY
From yummly.com
SALT PEPPER SPARE RIBS - UKEATING.NET
From ukeating.net
SALT & PEPPER SPARE RIBS - FOOD WISHES - YUMMY ON A BUDGET
From yummyonabudget.com
SALT AND PEPPER RIBS - PINCH OF NOM
From pinchofnom.com
SALT AND PEPPER SPARE RIBS CHINESE STYLE RECIPES ALL YOU …
From stevehacks.com
SALT AND PEPPER SPARE RIBS | CHINESE RECIPES | GOODTOKNOW
From goodto.com
SPARE RIBS AND SAUERKRAUT STOVETOP BEST RECIPES
From findrecipes.info
SALT & PEPPER SPARE RIBS - FOOD WISHES - YOUTUBE | FOOD WISHES, …
From pinterest.com
BEST SALT-AND-PEPPER BBQ RIBS RECIPE - COUNTRY LIVING
From countryliving.com
SALT & PEPPER SPARE RIBS – FOOD WISHES CTM MAGAZINE
From ctmmagazine.com
SALT AND PEPPER SPARE RIBS / PORK RECIPE / CHINESE FOOD / EASY AND ...
From youtube.com
10 BEST OVEN BAKED SALT AND PEPPER RIBS RECIPES - YUMMLY
From yummly.com
TEXAS-STYLE SALT-AND-PEPPER SPARERIBS - THE WASHINGTON POST
From washingtonpost.com
RESTAURANT - SALT N PEPPER SPARE RIBS CALORIES, CARBS & NUTRITION …
From myfitnesspal.com
SALT AND PEPPER CHICKEN RIBS - FOOD NEWS
From foodnewsnews.com
SALT AND PEPPER RIBS - WHAT'S THE RECIPE TODAY
From whatstherecipetoday.com
10 BEST CHINESE SALT AND PEPPER PORK RIBS RECIPES - YUMMLY
From yummly.co.uk
BARBEQUED PORK RIBS RECIPES
From recipes.servegame.org
SALT AND PEPPER SPARERIBS RECIPE : SBS FOOD
From sbs.com.au
SALT & PEPPER PORK SPARE RIBS RECIPE - FOOD NEWS
From foodnewsnews.com
SALT AND PEPPER BEEF RIBS - BARBECUEBIBLE.COM
From barbecuebible.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love