Kosher salt, sugar, black pepper, chili powder and smoked paprika are the ingredients in the basic dry rub for pork. Option 2: Remove the ribs and brush/pour the oil and garlic mixture all over them. The actual amount of rub consumed will vary. this link is to an external site that may or may not meet accessibility guidelines. That flavor profile felt more balanced, although what I made that time would be better called "salt, pepper, and Dijon ribs". Start with the recommended amount of salt and taste-test at the end. Reply. Percent Daily Values are based on a 2,000 calorie diet. The spareribs available from most supermarkets usually come in two sizes. I'm not even sure swapping sea salt or Himalayan salt would be a good idea in this situation. These salt and pepper spare ribs are a classic Chinese restaurant favourite that can be made time and time again. Updated 02/18/20 . Your daily values may be higher or lower depending on your calorie needs. Every single time (no matter the rub concoction) they turned out great. One click and you'll get notified of new videos added to our YouTube account! We prefer using whole white peppercorns, but if you don’t have it, just use ground white pepper. Try it. Oven: 400 25 Minutes 1 lb ribs cut into 1" pieces rock salt fresh ground pepper Arrange ribs on baking sheet. Add in the ribs and dust them in the rub. Share Tweet #2. I did an extra basting with about 30 minutes left, no idea if that made any difference. Cook for 2 to 3 minutes. Nice and simple rub for ribs, and they turned out good. I made Chef John’s barbecue sauce to go with them. You can use a couple slabs of baby back ribs instead if you like. To make the salt and pepper gently heat the Szechwan peppercorns in a dry pan for 1 minute, cool and grind in a pestle and mortar or a pepper grinder, mix the salt, black pepper and Szechwan peppercorns together set to one side. Twice-Fried Chinese Salt and Pepper Spare Ribs. Salt and pepper ribs are a Texas tradition, based on the very simple notion that when the beef is top-notch and the pit is hot and smoky, you don’t need a lot in the way of seasonings to make barbecue that is world-class. Also, use some common sense, know your own cooking preferences, use the amount of seasoning you think is right. (jalapeno as well if … The black pepper and salt came through quite strong, and if either flavor were stronger they would have overpowered the dish. We cooked Salt and Pepper Pork Ribs 椒鹽排骨 and made an accompanying video. Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving. LauriPatterson /Getty Images. Will definitely make again. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Hi there! Bake for at least 2 1/2 hours, until the meat is pulling off of the bone. Earl's Dry Rib Appetizer 06-14-2006, 10:45 PM. Seems straight forward to me that those complaining of the saltiness are not using kosher salt, which is about half as salty as table salt due to the larger grains. Instagram; Facebook; Twitter; Website; Liv Wan is a former professional chef who has published three cookbooks about Chinese and Taiwanese cuisine. I’ve made this recipe before and they are absolutely delicious. Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Enter your email below to get our recipes sent to your inbox when a new one is published! Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Turn the ribs over so that the meat side is down. Serve with my All-American Barbecue Sauce. posted by James McConnell on November 23, 2020 . Sugars. Had same questions as to whether ribs needed to be covered and the garlic powder, but also can this recipe be used for boneless country style ribs? I used a tablespoon (plus a bit extra to taste) of table salt since I'm all out of kosher, and the ribs (about 4 lbs of back ribs, so 2 large racks) turned out well seasoned. I forgot to put the mustard vinegar on before the rub. https://thislilpiglet.net/2018/04/pub-style-garlic-dry-ribs Make sure you are using non-iodized kosher salt. Protein. They were by far the best ribs I’ve ever had! Place the ribs on a lightly oiled baking sheet. Cook until the garlic has browned slightly. Stir-fry for 30 seconds until aromatic. Doing so let's the rendered fat keep the meat moist as the cook goes on. … I am looking forward to round two! 20.000g. Be bold and dare to use a little bit more than I suggest, the only way that you can really screw this recipe up is to make them too bland! Drain on kitchen paper. Ribs are a big favourite for a Chinese starter dish and it’s also true in Taiwanese cuisine. My spare ribs were already cut into the 1 1/2 inch width pieces so I maybe could have cut down the cook time a bit. Remove from the oven and baste with the pan drippings. … When the oil is smoking hot, deep fry the ribs in batches for 1-2 mins. Preheat the oven to 300 degrees F (150 degrees C). I totally forgot to brush on the mustard and vinegar at the beginning, but these still turned out great. Remove the thin membrane from the bone side of the … The spare ribs are a variety of pork meat, cooked and eaten in many cuisines around the world. Low and slow cooked ribs do look naturally pink when done. Nutrition data for this recipe includes the full amount of salt and pepper rub. Sorry Chef John. Place ribs, Chinese five spice, half of the chilli flakes, garlic powder, bay leaves, sweetener, soy sauce, diet cola and the orange juice into ovenproof dish and cover with tin foil. 4%. Only used about 2/3-3/4 of the rub mixture. I followed the recipe to the letter and they were perfect! … Set spice rub aside. Total Carbohydrate. Thank the Lord above, it finally happened. I'll be making these again for sure, and I'm an ardent smoker of back ribs on my weber charcoal kettle. Please rate this recipe in the comments below to help out your fellow cooks! Cool and grind in a pestle and mortar or a pepper grinder. Saturated Fat. Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. If you don't end up using the reserved 1 to 2 teaspoons of reserved spice rub for the ribs, use it for coleslaw or potato salad. I followed the recipe as is, and definitely was too salty, I did use kosher salt. Stir Dijon mustard and vinegar together in a small bowl. It's about 2 tsp table salt for every 1 tbsp of kosher salt. Place the ribs on a lightly oiled baking sheet. Mix well, clingfilm and marinade for at least 3 hours in the refrigerator. Recipe: Salt and Pepper Ribs. In a dry wok over a low heat, add the spring onion and garlic. I did add about a tablespoon of cornstarch to the mix. Only used about 2/3-3/4 of the rub mixture. All rights reserved. The timing might be a bit long for back ribs as Chef John used St Louis Style Side ribs, but they were still mostly tender and only dry on the ends. 1.0g. I'm not even sure swapping sea salt or Himalayan salt would be a good idea in this situation. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more. This is very important. Now I am sure that all of you parents of picky eaters and looking at this photo and shaking your head but trust me – just scrape off the tidbits and the kids will eat these. Sprinkle with about 40% of the spice rub. The secret to their melt-in-the-mouth tenderness and crispy texture is to cook them twice. It was simple, easy to make, and very tasty and tender. Use a 3 1/2- to 4-pound rack of ribs. Serve immediately. Because they’re so rich we only ate a couple each. johnnystephenson. Made from tender pork ribs, fried and tossed in a dry rub. I've never met a cocktail that I didn't like. Then, add the … I used kosher salt and followed the recipe exactly. Also, use some common sense, know your own cooking preferences, use the amount of seasoning you think is right. 1%. Regarding the salt: I think the issue other reviewers have had is that Chef John uses kosher salt, and using the same amount of table salt will result in something too salty. Bake for at least 2 1/2 hours, until the meat is pulling off of the bone. This is our favourite way to prepare ribs, the other common Taiwanese way to use ribs is in a clear soup which will appear on TaiwanDuck later in the year. Regarding the salt: I think the issue other reviewers have had is that Chef John uses kosher salt, and using the same amount of table salt will result in something too salty. They turned out great but I'll be anxious to do the "right way" next time. I used a tablespoon (plus a bit extra to taste) of table salt since I'm all out of kosher, and the ribs (about 4 lbs of back ribs, so 2 large racks) turned out well seasoned. Nutrient information is not available for all ingredients. Turn the ribs over so that the meat side is down. In a small bowl combine black pepper, white pepper, salt, paprika, and garlic powder to make the rub. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table! 72%. coriander seed, ribs, freshly ground black pepper, salt, cumin seed and 3 more Dry Rub for Ribs A Dish of Daily Life brown sugar, dry rub, chili powder, garlic powder, paprika, chili powder and 5 more Heat the sesame oil in a skillet over medium heat then add the garlic and onions. These salt and pepper ribs are most definitely a riff on one of the most popular recipes on this entire website, my Salt and Pepper Chicken Wings. Mix the salt, black pepper and Szechuan peppercorns together. Gently heat the Szechuan peppercorns in a dry pan for 1 minute. This recipe has taken a place amongst many others from this site in my list of regular offerings. I highly recommend using kosher salt, or cut the salt in half if using table salt. See my privacy policy for details. Regarding the salt: I think the issue other reviewers have had is that Chef John uses kosher salt, and using the same amount of table salt will result in something too salty. Fill a large frying pan or wok with sunflower oil to a depth of 2cm and heat on the hob. Excellent recipe! It's about 2 tsp table salt for every 1 tbsp of kosher salt. As a matter of fact, you don’t need much more than salt and pepper—the only seasonings used here. 94%. Tags: None. Those who mentioned dry ribs may also have not put the ribs on the pan "bone side up", or meat side down. Prep: 10 mins. A Modern Baker’s Guide to Old-Fashioned Desserts, Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together, Subscribe to The Kitchen Magpie on YouTube. Those who mentioned dry ribs may also have not put the ribs on the pan "bone side up", or meat side down. Hi I always got my ribs from a take away salt and pepper extra hot extra chillies they was very dark in a syrup like sauce which was very hot unfortunately the takeaway closed and can’t get these ribs anywhere have you any ideas how to make these Thanks Tony Reply. Other ingredients you can add to the dry rub Garlic powder, onion powder, ground cumin, and mustard powder can all be … 66.00g. Place ribs on a foil-lined baking sheet. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep. Kids just don’t usually enjoy foods that are too flavourful ( insert scientific taste bud reasons here) so I was hedging my bets on the fact that my daughter might actually like these as well. Learn about The Spruce Eats' Editorial Process. Fire up smoker or grill to 225 … If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Salt and Pepper Dry Ribs. I would rather burn down my house than clean it. 03-23-2010, 04:26 PM. 1.000g. Make sure you are using non-iodized kosher salt. My spare ribs were already cut into the 1 1/2 inch width pieces so I maybe could have cut down the cook time a bit. The whole family went back for more! Toss again in the other half of the spice mixture to coat. Sprinkle the ribs with the salt mixture. Learn how you can help here. Marinating Time: 2 hrs. Cook: 25 mins. Use … 2170mg. The ribs could have been so much better and it still took 3 hours. Serving Size: 1 serving (362 g) Amount Per Serving. I used a tablespoon (plus a bit extra to taste) of table salt since I'm all out of kosher, and the ribs (about 4 lbs of back ribs, so 2 large racks) turned out well seasoned. Made these the first time as written. Step 3 Cook in the preheated oven for 3 hours then remove the foil and continue for … I did an extra basting with about 30 minutes left, no idea if that made any difference. Do not cut down the marinating process as it plays an important part in flavouring and contributes towards tenderising the spareribs. Combine the salt, pepper and garlic powder together in a bowl. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. Learn how your comment data is processed. I noticed that as well. A bit plain flavour wise compared to a lot of recipes (especially those with glazes), it goes great with Chef John's "All American BBQ Sauce" recipe. Ingredients. My daughter rarely likes anything too flavourful – yet loves butter chicken- so ribs are top of the list for Foods She Doesn’t Like.Until now. I will use half or maybe even less next time because I can tell this is a recipe worth keeping, the cooking method was so easy and the meat was so juicy and perfectly cooked, the only problem was it was way too salty. I’m tempted to growl at passerby’s that get too near my plate tonight. I let them sit for about 4 hours before cooking. I didn’t even bother leaving them on, I knew that she would wrinkle her little nose up at the sight of the onions and garlic on top. 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. https://thehappyfoodie.co.uk/recipes/tonys-salt-and-chilli-ribs Season ribs all over liberally with the rub. Place the spareribs, water, corn starch and five spice powder into a large bowl. Never fear, they’re solid gold. I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Sprinkle the wings with the salt and pepper, then shake on the baking tray to cover completely. Please, please try adding a couple tsps of cornstarch to the salt/pepper mix. As soon as the wings are close to being done, heat the sesame oil in a skillet over medium heat then add the garlic and onions. Either way, I'm making them for the 5th time tonight with another type of pre-made rub. The fried ribs can be served directly with salt and pepper, or for a richer flavor, tossing with peppers, garlic, ginger and green onions. I think it’s a mistake sprinkling the garlic powder over everything and stirring it in, although a little more garlic won’t hurt. @ Kitchn Magpie- You are the bomb. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Mix together the salt, pepper and paprika. The ratios of ingredients would be different. Congrats! 100%. Doing so let's the rendered fat keep the meat moist as the cook goes on. Remove ribs from the refrigerator. I will make again, for sure. I don’t make them any other way anymore. @ Lee Brown- no need to pre-cook. Nutrition Facts. I used to work at earls and this is how … Bless you, salt and pepper ribs, for I have finally made a ribs recipe that my daughter will eat. The timing might be a bit long for back ribs as Chef John used St Louis Style Side ribs, but they were still mostly tender and only dry on the ends. This site uses Akismet to reduce spam. Remove, sprinkle with a little extra salt and serve. I’ve heard from a lot of readers that their entire family was eating it, which I’m assuming is because of the mild flavour. 235mg. Regarding the saltiness, others have stated. Information is not currently available for this nutrient. 780 % Daily Values* Total Fat. Dietary Fiber. Combine the salt, pepper and garlic powder together in a bowl. I’ve talked before about her picky eating (over and over and over again) so I’m sure that you’re familiar with it.