Inspired by Chinese Salt and Pepper dishes, fall off the bone ribs are fried to perfection and tossed in a fragrant, crispy garlic and chili topping.
Ingredients
- Pork Ribs
- 1 1/2 gallons water
- 1/4 cup Cracked Black Pepper & Garlic with Sea Salt
- 1/4 cup shaoxing wine
- 4 pounds baby back pork ribs silver skin removed, ribs separated
- Marinade
- 2 tablespoons shaoxing wine
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 1/2 teaspoons Cracked Black Pepper & Garlic with Sea Salt
- 1 cup potato starch
- Crispy Garlic and Chili Topping
- 8 each garlic cloves, minced
- 1/4 cup vegetable oil
- 1 tablespoon ginger, fresh, minced
- 1 bunch green onions, finely chopped
- 1 each serrano pepper, halved, sliced
- 1 each fresno pepper, halved, sliced
- 1 tablespoon Cracked Black Pepper & Garlic with Sea Salt
Nutrition Information
(per serving)
Inspired by Chinese Salt and Pepper dishes, fall off the bone ribs are fried to perfection and tossed in a fragrant, crispy garlic and chili topping.
Key products
Instructions
Ribs
- In a large pot, bring water to boil. Stir in Cracked Black Pepper & Garlic with Sea Salt Seasoning and Shaoxing wine.
- Add ribs and boil 40 minutes or until tender. Remove ribs; allow to cool slightly.
Marinade
- Combine Shaoxing wine, soy sauce, sesame oil and Cracked Black Pepper & Garlic with Sea Salt Seasoning in large container or resealable bag. Add cooled ribs. Marinate 30 minutes.
- Add potato starch to ribs, tossing to coat evenly; the excess liquid will help to create a slurry coating for the ribs. Hold refrigerated for service.
Crispy Garlic and Chili Topping
- Heat oil in large sauté pan or wok over medium-high heat. Once oil is hot, add garlic and ginger. Sauté just until fragrant. Add green onions, peppers, and Cracked Black Pepper & Garlic with Sea Salt Seasoning; sauté until vegetables are golden brown. Remove from heat.
Service
- Heat oil in wok or fryer to 350°F. For each serving, fry 1/2 pound ribs about 4 minutes or until golden brown. Drain well.
- Immediately toss the cooked ribs with some of the Crispy Garlic and Chile Topping to serve.
