Deep Fried Spare Ribs With Spicy Salt Recipe

Trim and Prepare Ribs

Pat the spare ribs dry with paper towels. Trim excess fat if desired and cut into 2-3 bone pieces (if not already cut).

Marinate

In a large bowl combine 3 tbs light soy sauce, 2 tbs Shaoxing wine, 1 tbs oyster sauce, 1 tsp sugar, 1 tsp salt, 1 tsp white pepper, 1 tbs grated ginger and 2 minced garlic cloves. Add the ribs and toss to coat. Let marinate at least 30 minutes at room temperature or up to 2 hours in the refrigerator.

Bind with Egg White & Cornstarch

After marinating, add 3 tbs cornstarch and 1 egg white to the ribs; toss thoroughly so each piece is lightly coated. This creates a sticky base for the batter/coating to adhere to. Let sit 10 minutes.

Make Light Batter

Whisk together 1 cup all-purpose flour, 0.25 cup rice flour (if using), 1 tsp baking powder, and 0.5 tsp salt in a bowl. Gradually add 0.75 cup cold water while whisking until you have a smooth, slightly thick batter that will cling lightly to the ribs. Chill the batter 5-10 minutes in the fridge to keep it cold (cold batter helps crispness).

Prepare Dry Coating

Place 1 cup cornstarch in a shallow tray or bowl. After the ribs have been coated with the cornstarch/egg-white mixture and battered, you will dredge them in cornstarch for extra crunch before frying.

Heat Oil

Pour 2 quarts of neutral oil into a deep wok or heavy pot, leaving at least 3 inches of headspace. Heat oil to 325°F (160°C) for the first fry. Use a thermometer to monitor temperature.

First Fry (cook through)

Working in batches to avoid crowding, shake off excess marinade from each rib piece, dip each piece into the chilled batter, then dredge lightly in the cornstarch, shaking off excess. Carefully lower 4-6 pieces into the oil and fry for 6-8 minutes until the ribs are cooked through and pale golden. Maintain oil at 310–330°F (155–165°C). Remove to a wire rack or paper towel-lined tray to drain and rest 3–5 minutes.

Second Fry (crisp finish)

Increase oil temperature to 375°F (190°C). Return the par-fried ribs in small batches and fry 1.5–2.5 minutes until deeply golden-brown and very crisp. Remove to a rack to drain briefly.

Finish & Drain

While still hot, transfer the ribs to a bowl or platter and toss gently with a couple of tablespoons of the prepared spicy salt (see next section) to coat lightly, or serve the spicy salt on the side for dipping. Squeeze lime or lemon over if desired and sprinkle sliced green onions and optional chopped cilantro.

Toast & Grind Peppercorns

In a small dry skillet over medium heat toast 1 tbs Sichuan peppercorns for 2–3 minutes until fragrant, shaking the pan so they don't burn. Cool briefly and crush coarsely in a mortar and pestle or spice grinder. You want a coarse texture, not a fine powder.

Combine Spicy Salt

In a bowl combine 0.75 cup coarse sea or kosher salt, the crushed Sichuan peppercorns, 1 tsp crushed red pepper flakes, 0.25 tsp ground cayenne (if using), 1 tsp garlic powder and 0.5 tsp onion powder. Mix thoroughly. Taste carefully (it will be salty) and adjust heat levels to preference. Stir in 2 tbs finely chopped cilantro if using. Transfer to a small serving bowl.

Use

Serve spicy salt alongside the ribs for dipping, or toss a light handful with the hot ribs immediately after frying to coat. Provide lime wedges to squeeze over for brightness.