Salt & Pepper Dry Ribs Recipe

Trim and portion

Pat ribs dry with paper towels. Trim excess fat and, if whole rack, cut into individual ribs or 2–3 bone sections for easier cooking and even coating.

Rinse briefly under cold water if needed, then thoroughly dry. Moisture prevents crisping.

Marinate

In a large bowl combine 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine (if using), 1.5 tablespoons kosher salt, 0.5 teaspoon sugar, 0.5 teaspoon garlic powder and 0.25 teaspoon white pepper. Toss ribs to coat evenly. Let sit 20–30 minutes at room temperature or refrigerate for up to 2 hours. The salt will begin to season and draw out some moisture; if refrigerated, bring back to room temperature 20 minutes before cooking.

Prepare coating

Place 3/4 cup cornstarch and 1/4 cup all-purpose flour (if using) in a shallow bowl and mix. If you prefer a thicker crust, omit the flour and use all cornstarch. If using the egg, lightly beat it in a separate shallow dish.

Coat ribs

If using egg: dip each marinated rib briefly into beaten egg, then dredge in the cornstarch mixture, pressing lightly so the coating adheres. If skipping egg: pat each rib dry again and dredge directly in the starch mixture so it’s evenly coated. Shake off excess.

Heat oil

Pour 2 cups neutral frying oil into a deep heavy skillet or wok to about 1–1.5 inches depth (or prepare a deep fryer). Heat over medium-high until oil reaches 350°F (175°C) or until a small pinch of cornstarch sizzles and rises.

First fry (blanch fry)

Fry ribs in batches so they don’t crowd the pan. Cook for 3–4 minutes per batch until the coating firms and color is a pale golden. Remove to a paper towel-lined tray to drain. This step cooks the interior without over-browning the crust.

Rest and reduce moisture

Let the par-fried ribs rest 5–8 minutes so steam escapes—this promotes a crisp final fry.

Second fry (finish)

Return ribs to hot oil in batches and fry 1.5–3 minutes until deeply golden-brown and very crisp. Internal temperature should be 145°F+; small ribs often reach that while frying. Remove and drain on a wire rack or paper towels.

Prepare aromatics

While the final batches fry, heat a clean dry skillet over medium. Add 1 teaspoon of the frying oil and toast sliced garlic until golden and fragrant (about 30–60 seconds) — watch closely to avoid burning. Remove garlic to drain on paper towel. Quickly toss in dried chilies for a few seconds if using to bloom their flavor, then remove.

Toss with salt & pepper

Place the drained hot ribs in a large bowl. Immediately sprinkle 1/2 teaspoon extra flaky sea salt and 1 teaspoon freshly cracked black pepper evenly over the ribs. Add toasted garlic slices and sliced green onion whites and gently toss (use tongs) so the aromatics and seasoning cling to the hot crust. Drizzle 1/2 teaspoon sesame oil over and toss once more if using.

Transfer to a serving platter, garnish with the green parts of the scallions, and serve hot.