Chilli Spare Ribs

Sticky, crisp-coated ribs are a great idea for Friday night suppers - Ching-He Huang really knows how to turn the heat on with this chilli-spiked dish...
By Ching-He Huang
Chilli Spare Ribs
  • Rating:
  • Serves: 2-3
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 400 g pork spare ribs
  • 2 tbsp cornflour
  • 1 tsp chinese five spice
  • 3 medium red chillies
  • 0.5 tsp salt
  • 0.5 tsp freshly ground black pepper
  • 500 ml vegetable oil, for deep frying


1. Slice the chillies into thin rings - I like to leave in the seeds as they give the ribs a really hot and spicy flavour.

2. For the coating, combine the cornflour, five spice powder and chillies with enough water to make a slack paste. Season with salt and pepper. Use to coat over the ribs.

3. Heat the oil in a wok over a moderate heat, and when hot, fry the ribs in batches until the coating is crisp and the meat tender. Remove from the pan, drain on absorbent paper and serve.

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