More delicious Chinese treats courtesy of Sunflower of Sunflower's Food Galore. If you are used to your ribs in a thick BBQ goo, try these. Sauceless, they are crispier and meatier, you just might want a little chilli sauce on the side for lubrication. I couldn't get ribs cut into short lengths, but if you can get your butcher to cut the ribs into halfs across the bone, or want to have a go with a meat cleaver yourself, your result will be more similar to the size Chinese restaurant ribs. This recipe involves deep frying, which can be a good or bad thing depending on who you are. For me, this is an excellent thing, which is why I include them here.
3 tsp Sczechwan peppercorns
1 tsp black peppercorns
4 tsp salt
1kg pork ribs, cut into individual pieces.
groundnut or vegetable oil, for deep frying (lots)
2 red chillies, deseeded and chopped
4 cloves garlic, peeled and finely chopped
4 spring onions, finely sliced
Toast both types of peppercorns in a dry frying pan until they release their scent. Crush finely with a pestle and mortar, and stir in the salt. Rub the ribs with the mixture (you won't need it all) and leave for about an hour out of the fridge. The remaining spice mixture can be kept for a few weeks in a tupperware box or similar.
When you are ready to eat. heat the oil in a saucepan. Deep fry in batches until browned and crispy, removing from the pan with a slotted spoon, blotting with kitchen roll to remove excess oil. Keep the cooked ribs warm in a low oven while you cook the rest.
Heat some oil in a frying pan and wok, and stir fry the chilli, garlic and spring onion. When just cooked and aromatic, sprinkle over the ribs, and eat.