Crispy Garlic and Pepper Pork Ribs

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

Procedure

Ribs

1. In a large pot, bring water to boil. Stir in Cracked Black Pepper & Garlic with Sea Salt Seasoning and Shaoxing wine.
2. Add ribs and boil 40 minutes or until tender. Remove ribs; allow to cool slightly.

Marinade

1. 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.
2. 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

1. 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

1. Heat oil in wok or fryer to 350°F (175°C). For each serving, fry 1/2 pound (250 g) ribs about 4 minutes or until golden brown. Drain well.
2. Immediately toss cooked ribs with some of the Crispy Garlic and Chile Topping to serve.