Spicy Spare Ribs

Delicious spiced spare ribs, which make a good starter. It’s worth making your own spice mix to impress.


Ask your butcher to chop the spare ribs into pieces about 2" long.

  1. Heat your wok to a medium heat and dry fry the szechuan peppercorns and salt for about 3 minutes, stirring constantly.
  2. After removing from heat, add the five spice powder and let the mixture cool.
  3. Grind the cooled spice mixture into a fine powder using a pestle and mortar.
  4. Using your hands, rub in 1 tsp of this powder really well into the ribs and add the rest of the marinade ingredients, mixing well. Leave covered in the fridge for about 2 hours, basting every so often.
  5. Drain off any excess liquid, sprinkle on the cornflour and coat evenly.
  6. Half fill a wok with oil and heat to 180°C/350°F.
  7. In batches of 4–5 deep fry until golden, set to one side.
  8. When they have all been cooked reheat the oil up to temperature again and deep fry all the ribs for 2–3 minutes more to crisp them up.
  9. Drain on kitchen roll, move to warm serving plate and sprinkle well with 1-1½ tsp of remaining spice powder.
Notes: You can use any leftover spice powder to rub on pork, chicken or duck before cooking. It will keep in a tight jar for a few months. Tip! Using a plastic bag to hold the cornflour add the ribs and shake well to cover.
Additional Information:
Number of Portions:
Cooking Time:
<30 Min