Spareribs with Salt and Pepper Recipe

Crisp, tender, and tasty, you won't be able to resist bite after bite of the mouthwatering ribs.

Spareribs with  Salt and Pepper Recipe
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at a glance Main Ingredient



Main Dishes

Preparation Time


Date Published

August 2011

Crisp, tender, and tasty, you won’t be able to resist bite after bite of the mouthwatering ribs. Keep the spare ribs recipe handy—it's certainly going to be a favorite request.

ServesPrep Time 15 minutes  Cooking Time 30 minutes

500 grams pork belly,
      skin removed and meat
      sliced into 2x2-inch pieces
1 teaspoon meat tenderizer
1 teaspoon five spice powder
      or ground cinnamon
1 tablespoon chopped garlic
2 tablespoons ginger juice
2 tablespoons liquid seasoning
2 tablespoons gin
1 tablespoon sesame oil
pinch of salt
1/4 teaspoon pepper
1 egg, beaten
5 cups cooking
oil for deep-frying
1 cup cornstarch

For the topping
1 teaspoon Szechuan peppercorns or black peppercorns
1/4 teaspoon salt
1/4 cup corn oil
1/4 cup chopped garlic
1 stalk leek, sliced into 1-inch pieces
1 finger chili, sliced into rings

Mix together pork belly, meat tenderizer, and the rest of the seasonings. Marinate for at least 2 hours or overnight. When ready to cook, mix pork with beaten egg.

Heat oil in a deep pan. Dredge pork in cornstarch and fry in hot oil. Drain on paper towels and keep warm.

Make the topping: Heat wok or frying pan. Sauté peppercorns just until fragrant. Pound using a mortar and pestle until powder in form. Let cool and mix in salt; set aside. 

Using the same pan, heat oil and fry garlic until golden brown. Toss in leeks, chili, and peppercorn-salt mixture. Toss in fried pork. Transfer to a serving platter.

Shopping tip:  Look for Szechuan peppercorns in Chinese specialty stores like Little Store on the Hill on J. Abad Santos Street in San Juan.

If you liked this, we highly recommend:  Pork Spareribs in Coconut Cream a & Coriander, Crispy Pork Spareribs with Kung Pao-OK Saucelist of all recipes for spareribs


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