Salt & Pepper Spare Ribs

James McConnell Cooks Salt & Pepper Spare RibsJames McConnell Cooks Salt & Pepper Spare RibsJames McConnell Cooks Salt & Pepper Spare RibsJames McConnell Cooks Salt & Pepper Spare Ribs
  • Yield : Large Platter
  • Servings : 6 as a starter
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

Oh boy this is one dish I miss cooking for my children ???? I like to prepare all the ingredients in advance, then just before I’m ready to serve I cook the ribs fresh and serve immediately. You’ll need a deep fat fryer and a wok for the best results.


  • 2 x Racks of Pork Ribs cut in to 2" pieces (Ask your butcher to do this if you like)
  • 2 x tbsp of cornflour
  • 5 x tbsp Light Soy Sauce
  • 5 x Drops of Sesame Oil
  • 1 x Red & 1 x Green Chilli
  • 4 x Cloves Garlic
  • ½ Onion


Step 1

In a large bowl mix the: Cornflour, soy sauce and sesame oil to form your marinade

Step 2

Put all of your chopped up ribs in the bowl and coat in the marinade - then leave for about 30 minutes

Step 3

Place the chilli's, garlic and onion in to a food processor and blend to chop finely. (You can do this by hand but this way save your fingers getting chilli on them - Besides its much quicker using a processor)

Step 4

Place as many ribs as your basket can take in your deep fat fryer. Fry ribs until just cooked through. This will depend on the thickness of the meat etc. - however a good rule of thumb is that as soon as food floats they are cooked. If you're not sure check one of the larger ribs and cut the meat to the bone - If its cooked through you're good to go...

Step 5

Once all of your ribs have been fried - heat your wok to a high temp, add a little oil, a batch of ribs and stir fry them for a minute then throw in some of the chilli/garlic/onion mixture and stir fry for another minute - Season with a little salt and serve immediately

I just like cooking great food..

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Comments (4)

  1. posted by Angela on June 19, 2020

    I tried this recipe and my husband loved it!
    I’m thinking of adding a dash of curry powder to the marinade next time.
    I have a hunch that it would compliment this recipe.

    What do you think? Would that go well? 🙂

    • posted by James McConnell on August 11, 2020

      Like with most recipes you can do your own thing…it’s great to experiment! My personal choice for these ribs though is the heat and the schezwan style!

      • posted by Anthony Buckley on November 10, 2020

        Hi I always got my ribs from a take away salt and pepper extra hot extra chillies they was very dark in a syrup like sauce which was very hot unfortunately the takeaway closed and can’t get these ribs anywhere have you any ideas how to make these
        Thanks Tony

    • posted by James McConnell on November 23, 2020

      Sounds like a good idea…worth a try!


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