Szechuan Salt and Pepper Spareribs – Crispy, Aromatic, and Packed with Flavor
These Szechuan Salt and Pepper Spareribs are the perfect balance of crispiness, tenderness, and bold numbing spice. With their crunchy golden coating and deeply fragrant seasoning, they deliver that restaurant-quality flavor right in your own kitchen. This method ensures fall-off-the-bone meat, an ultra-crispy crust, and the iconic “mala” tingling from Szechuan peppercorns. Whether you’re preparing them for a casual dinner or a special gathering, this dish never fails to impress.
Why You’ll Love These Spareribs
What makes these spareribs exceptional is their two-stage cooking technique: steaming, which keeps the inside tender and juicy, followed by quick double-frying to create a beautifully crisp shell. The custom-made Szechuan salt and pepper blend adds a deep complexity that elevates every bite. These ribs are savory, aromatic, satisfying, and surprisingly easy to prepare once you follow the right steps.
Ingredients
For the Ribs & Marinade:
- 1 lb (450 g) pork spareribs, chopped into 1–1.5 inch pieces
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 teaspoons light soy sauce
- 1 teaspoon grated ginger
- 2 garlic cloves, minced
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
For the Szechuan Salt & Pepper Blend:
- 2 tablespoons Szechuan peppercorns
- 1 tablespoon white peppercorns (or black peppercorns)
- 1 tablespoon sea salt
For Frying & Finishing:
- 1/2 cup cornstarch
- 3–4 cups neutral oil (vegetable, canola, or peanut)
- 2–3 red Thai chilies or 1 jalapeño, thinly sliced (optional)
- 2 garlic cloves, minced
- 1 scallion, finely chopped
- Fresh cilantro, for garnish
Step-by-Step Instructions
Step 1: Prepare the ribs
Rinse and pat the rib pieces completely dry. In a large bowl, combine the ribs with Shaoxing wine, soy sauce, ginger, garlic, white pepper, and salt. Mix well and marinate for at least 30 minutes. Add the tablespoon of cornstarch and blend until all ribs are lightly coated.
Step 2: Steam the ribs
Place the ribs on a heatproof plate and steam them over medium-high heat for 25–30 minutes, or until fully cooked and tender. Remove and allow them to cool slightly. Pat the ribs very dry—this prevents oil splatter and ensures crispiness.
Step 3: Prepare the Szechuan seasoning
Toast the Szechuan peppercorns, white peppercorns, and salt in a dry pan over low heat for 3–4 minutes until fragrant. Grind the mixture into a coarse powder and set aside.
Step 4: Fry the ribs
Heat oil to 350°F (175°C). Dredge each steamed rib in cornstarch, shaking off excess. Fry in batches for 3–4 minutes until light golden. Drain. Increase the oil temperature to 375°F (190°C) and fry the ribs again for 45–60 seconds until deeply crispy.
Step 5: Combine with aromatics
Remove most of the oil from the wok, leaving about a tablespoon. Sauté the garlic and chilies for 30 seconds. Add the ribs back in, sprinkle 1–2 teaspoons of the Szechuan seasoning, and toss to coat. Add the scallions and cook briefly.
Step 6: Serve
Transfer to a serving plate and garnish with cilantro. Serve with extra seasoning on the side.
Tips for Success
- Steaming ensures juicy, tender ribs.
- Dry the ribs thoroughly before frying.
- Double-frying guarantees maximum crispiness.
- Use a thermometer for consistent frying results.
- Store extra Szechuan seasoning for future dishes.
Variations to Try
- Make it milder by using black pepper instead of Szechuan peppercorns.
- Add crispy onions or fried garlic for extra crunch.
- Toss with honey for a sweet-spicy glaze.
How to Serve and Store
Enjoy these ribs immediately for the best texture. Serve with rice, noodles, or alongside a dipping sauce. Refrigerate leftovers for up to 3 days and reheat in an air fryer or oven to restore crispiness.
FAQ – Common Questions
Can I skip the steaming step?
No—it’s essential for tenderness and prevents the inside from drying out during frying.
Can I bake these ribs instead of frying?
Yes, but they won’t be as crispy. Air frying is a better alternative.
Are Szechuan peppercorns spicy?
They’re more numbing than spicy, creating the signature “mala” sensation.
Can I prepare the ribs ahead of time?
Yes! Steam them earlier in the day, store them in the fridge, and fry just before serving.
Can I use beef or chicken instead?
Yes—this method works well with chicken wings or beef ribs, though cooking times will vary.
Conclusion
These Szechuan Salt and Pepper Spareribs deliver a restaurant-level experience straight from your kitchen. Crispy on the outside, tender on the inside, and bursting with bold aromatic spice, they’re the ultimate comfort-meets-excitement dish. Perfect for special meals or satisfying cravings, this recipe always hits the mark.