Spicy ribs with cucumber pickle

Deep fried spicy ribs are flavoured with legendary rice vinegar, red miso and honey
By Ching-He Huang
Spicy ribs with cucumber pickle
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes plus 1 hour marinade
  • Effort: easy


For the ribs

  • 2 tbsp red miso paste
  • 2 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 2 tbsp mirin
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 8 x 2 inch pork spare ribs
  • 2 tbsp minced garlic
  • 1 tbsp ginger, grated
  • 75 g cornflour
  • 1 litres vegetable oil, for deep frying
  • 1/2 tsp Japanese chilli pepper, seasoning

For the pickled cucumber

  • 1 cucumber, peeled and diced
  • 1 red chilli, deseeded and very finely diced
  • 2 tbsp rice vinegar
  • 2 tbsp mirin
  • 2 tbsp light soy sauce

To garnish

  • 1 medium red chilli, sliced into thin rings
  • spring onions, finely sliced and curled in ice water

Tips and Suggestions

Test the oil temperature by carefully dropping a cube of white bread into the hot oil. The bread should turn golden and crisp within 1 minute if the oil is hot enough.


1. For the ribs: make the marinade by mixing together the miso paste, light and dark soy sauces, mirin, rice vinegar and honey. Add the pork ribs and allow to marinade for at least one hour, or overnight if you have time.

2. Add garlic and grated ginger to marinated ribs and then dip each rib in cornflour.

3. Heat the oil in a wok over a moderate heat. When hot, fry the ribs in batches until the coating is dark and crisp and the meat tender, this should take around 5 minutes per batch. Remove from the pan and drain on absorbent paper.

4. For the pickled cucumber: Mix the diced cucumber with chillies, rice vinegar, mirin and light soy sauce.

5. Garnish ribs with chilli slices and curled spring onions, and serve with pickled cucumber.

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