Salt and Pepper Spare Ribs

Sticky and sensational and slightly spicy too, Ed Baines delivers a real kick in the ribs with this totally addictive and toothsome recipe
By Ed Baines
Salt and Pepper Spare Ribs
  • Rating:
  • Serves: 4
  • Cook Time: 1.5 hours 30 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 600 ml peanut oil
  • 750 g pork spare ribs

For the braising sauce:

  • 900 ml chicken stock
  • 2 tbsp chilli bean sauce
  • 1 tbsp sugar
  • 85 ml dry sherry
  • 1.5 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 2 cloves garlic, chopped
  • Small bunch spring onions, thinly chopped
  • 2 tbsp yellow bean sauce
  • 3 tbsp hoi sin sauce
  • 2 tbsp cornflour
  • 2 cm ginger
  • 1 lime

For the stir-fry:

  • 2 cloves garlic, crushed
  • 2 spring onions, finely chopped
  • 1 dried chilli
  • 1 carrot, shredded
  • black pepper


1. Heat the oil in a deep-fat fryer and fry the spare ribs until they are brown and crisp. Do this in several batches, draining each cooked batch well on kitchen paper.

2. Combine all the ingredients for the braising sauce in a large pan and bring to the boil.

3. Add the deep-fried spare ribs, cover and simmer for about 1 hour or until they are tender. Drain off the sauce and remove any remaining fat.

4. Heat a little oil in a large saucepan and add the garlic, spring onions, chilli, and shredded carrots. Add a generous grinding of salt and black pepper. Fry over a medium heat for 2 minutes.

5. Add the braised spare-ribs to the pan, turning often until the ribs are heated through and have absorbed all the flavours of the stir-fry. Serve immediately.

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