Salt and Pepper Ribs

By Kitchen Sanctuary · 60 min

Ingredients

Instructions

1. Put all the slow-cook rib ingredients in a heavy-based large pan and bring to a boil. Cover and simmer on low heat for 4 to 4½ hours, checking a couple of times in the last hour and topping up with a little water if needed.
2. Turn off the heat and drain the pork, discarding the cooking liquid (or saving it as soup stock). Let the ribs cool for a few minutes until they can be handled.
3. In a large bowl, mix the salt, pepper, cornflour and Chinese five spice. Add the ribs and dust them well in the mixture.
4. Lift the ribs out onto a tray or board.
5. Add the 2 tbsp cold water to the powder left in the bowl and stir into a liquid.
6. Brush this liquid over the ribs for a lighter, crispier coating.
7. Heat the oil in a large frying pan, add the ribs and cook on medium-high for 8 to 10 minutes, turning every 2 to 3 minutes, until golden and crisp.
8. Move the ribs to a large serving plate.
9. Heat 1 tbsp of the oil from the pan in a small frying pan over medium heat.
10. Add the spring onions, chillies, salt and garlic and cook for 1 to 2 minutes, stirring often, until fragrant. Spoon over the ribs and serve.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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