Salt and Pepper Pork Ribs
plus a speedy trick to getting ribs on the table in less than an hour!
Have You Eaten Yet? Here’s a new recipe from my kitchen to yours that I hope you’ll love! For more recipes, you can pre-order my next cookbook, Chinese Enough, or purchase Mooncakes and Milk Bread for all things Chinese Baking!
I rode my bike over to the Berkeley Farmers’ Market over the weekend and it felt like Summer. At the market I picked up tiny savory cabbages and peppers to throw on the grill later that night and some super fresh tofu and korean pickles from Joodooboo - fixings for a lovely summer dinner I say. Every night for the last week I’ve cooked dinner (mostly) outside, either on the Traeger or our trusty gas grill. Reuben has been cleaning and getting our slightly neglected tabletop habachi charcoal grill up and running again so we can grill under the olive tree. As soon as the days start feeling longer (meaning it’s sunny still at 7pm) and warmer, all I want to do is cook outside or at least have every meal out there.
During the summers, one of our favorite things to cook are ribs. Typically, I like to either cook the ribs low and slow in the oven or on the grill wrapped in foil for a 2 to 3 hours until they are fall off the bone tender. Reuben made some insanely good char siu ribs on the Traeger last month, but they took 6 hours to smoke. To be honest, sometimes I simply don’t have the time for that! So that’s when I turn to my parents’ recipe for salt and pepper ribs that take less than 1 hour to make!
More than Salt + Pepper
These salt and pepper ribs are a house special at my parents’. I swear they make these ribs every other week. They are so simple, flavorful, crispy yet tender, and absolutely crave-able. I love to serve these with a big salad and a perfect bite has to have a slice of fresh jalapeno on top for a fresh crunch and hit of spice.
You might find salt and pepper ribs on Chinese banquet menus or a version of small spareribs at dim sum. They are crispy (normally fried) and perfectly salty. You can really “salt and pepper” anything, from tofu to shrimp and even french fries/chips (I’ve watched too many British Chinese takeaway videos lol). Chinese salt and pepper dishes are more than just salt and pepper. The flavor concept is all about the right balance of salinity, sweetness, and heat from more than just one pepper source. In addition to salt and black pepper, these ribs are seasoned with oyster sauce, which add umami and sweetness but also acts as a binder to help the spices stick, white pepper for a creeping heat, and sugar for balance. You can also add Chinese five spice for a touch of warmth as well, but I think these ribs are delicious in its absence. The ribs don’t need much, but when you have just the right blend of seasoning, salt and pepper really sings!
Boil Your Ribs To Save Hours and Have Bonus Soup!
The trick for faster cooking ribs that are still tender is to boil them. I know this may seem controversial, but the results are really great and you can’t beat the byproduct of delicious pork stock to make Chinese soups. The ribs won’t be fall off the bone tender, you will have to gnaw a little but I think that adds to the whole experience of eating ribs. It’s important to cook the ribs in a strong simmer, not a boil! Boiling is a little too aggressive and can result in tough ribs.
My parents will save the leftover stock for soup or tong in their next meal. You want to let the stock cool in the pot until it’s at room temperature and then store in deli containers. Chill the stock for a few hours or overnight and you’ll see a layer of fat solidify at the surface. You want to get rid of this so you don’t have a greasy soup. Just scoop off the fat and discard! You can use the stock to make this Gingery Watercress Soup with Chicken Meatballs (replace the water and bouillon), or this really simple tong (easy to riff on).
Once the ribs are seasoned you simply have to throw them on the hot grill to lightly char and crisp around the edges. If you don’t have a grill, I’ve provided an oven option too! My parents love to airfry the ribs at home, 400F degrees for 10 to 15 minutes should do the trick!
Cherry Char Siu Sauce | I have way too many cherries and feel like the sweet fruitiness of the cherries would work so well in spiced char siu and give it a beautiful color. The name is also very cute!
Nori Chicken Caesar Wraps | this nori caesar is one of my favorite salads of all time and it just need to be wrapped up in a tortilla with crispy panko crusted chicken.
Spicy Peanut Grilled Steak Skewers | can’t stop this girl from grilling!
Sweet Potato Hot Dog + Burger Buns | excited for this month’s bun of the month!
Yaki Tuna Melt Onigiri | exactly like how it sounds. I can’t stop making them!
150 Kinako Butter Cookies | I’ll be sharing these at the Sweets Shop at Cookbook Fest in Napa this weekend! The recipe is in Mooncake and Milk Bread : )
Happy cooking this week!
-Kristina
Grilled Salt and Pepper Pork Ribs
serves 4 to 6
1 rack (about 4 1/2 lbs) St. Louis-style spare ribs
3 tbsp oyster sauce
2 1/2 tsp kosher coarse salt
2 tsp granulated sugar
1 tsp white pepper powder
1 tsp cracked black pepper
1 jalapeno, thinly sliced
Cilantro, for garnish
Bring a large pot of water to a strong simmer.
Cut the rack into individual ribs, slicing in between the bones. Carefully lower the ribs into the water and bring the pot back to a strong simmer. Continue to simmer the ribs for 30 minutes. Transfer the cooked ribs to a large bowl and allow them to cool for a few minutes.
If saving the stock, skim off any impurities off the surface and allow the stock to fully cool until room temperature. Store the stock in deli containers or any airtight container with a fitted lid. Chill the stock in the fridge overnight and skim the solidified fat off the surface. The remaining stock will keep in the fridge for up to 4 days or freeze for 2 months.
While the ribs are simmering, preheat your grill. Turn the burners on to just past medium heat and allow the grill grates to preheat with the lid on for at least 30 minutes. Oil the grates with neutral oil to prevent sticking.
Add the oyster sauce to the ribs and toss with tongs to fully coat. Add about half of the salt, sugar, white pepper, and black pepper and toss. Add the remaining salt, sugar, and pepper and toss again to coat.
Once the grill is preheated, add the ribs on the grill. Either place meat side down or on their sides (however the ribs naturally want to sit on the grill without falling over). Cover with the lid and grill until lightly charred, 3 to 4 minutes. Flip the ribs on their side and grill with the lid on until lightly charred and crisp, 3 to 4 minutes. Flip any ribs that you want to get more charred and grill for a few more minutes (the grill will have varying temps and will cook the ribs differently). Transfer ribs to a platter and allow them to cool for a few minutes.
Option to crisp in the oven: Preheat the oven to 400 F degrees. Place the seasoned ribs on a large rimmed baking sheet and bake until crisp and lightly charred around the edges, about 20 minutes.
Serve the ribs with sliced jalapenos and cilantro.