Crispy, juicy pork ribs marinated, deep-fried, and tossed with fragrant onions, peppers, and garlic—finished with savory Chinese Salt & Pepper seasoning. A crowd-pleasing, restaurant-style dish you can make at home!
Crispy Salt and Pepper Ribs, Just Like Takeout
Pork ribs are one of my all-time favorite ingredients. They’re so versatile—whether I’m simmering them into a comforting pork rib soup or steaming them with rich, savory black bean sauce, they never disappoint.
Whenever I go out to eat, I almost always find myself ordering some kind of rib dish. One of my recent favorites was salt and pepper ribs at a local Chinese restaurant.
The flavor was incredible—crispy on the outside, juicy on the inside, with just the right amount of garlic, onion, and seasoning.
The only downside? There were barely a few pieces on the plate, and I was left seriously craving more.
That’s when I decided to try making salt and pepper ribs at home. I wanted to see if I could recreate that restaurant-style crunch and flavor in my own kitchen.
To my delight, not only did they turn out beautifully golden and crispy, but my kids actually said they were just as good—if not better—than the ones we’d eaten out.
Best of all, making them at home meant I could enjoy as many as I wanted—no more counting pieces or sharing the last rib!
Why you‘ll love this recipe
- Crispy outside, juicy inside—just like restaurant-style ribs
- Bursting with garlic, onion, and pepper flavor
- Made with pantry staples, no fancy sauces needed
- Perfect for sharing or serving at gatherings
- Great make-ahead recipe for marinating in advance
Ingredients
Main ingredient:
- 500g pork ribs
Marinade:
- 10g scallion segments
- 10g ginger (julienned)
- 15ml Shaoxing wine
- 2 tsp light soy sauce
- 1/2 tsp Chinese Salt & Pepper Seasoning
Frying Coating:
- 1 egg
- 100g sweet potato starch
Vegetables & seasoning:
- 1/2 onion (diced)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 8 garlic cloves (minced)
- 2 tsp Chinese Salt & Pepper Seasoning
- 5g chopped scallions
- 500ml cooking oil (approx. 50ml actually used)
Instructions
1. Marinate the ribs
Rinse the pork ribs 2–3 times under clean water. Drain well and place into a large bowl.
Add scallion, ginger, Shaoxing wine, light soy sauce, and Chinese Salt & Pepper Seasoning.
Massage by hand for 2 minutes to coat evenly. Cover with plastic wrap and marinate for 30 minutes.
2. Prep & coat
While the ribs marinate, dice the onion and bell peppers. Mince the garlic and set aside.
After marinating, discard the scallion and ginger. Drain the ribs well to prevent oil splatter.
Add the egg and sweet potato starch to the ribs. Mix and knead by hand for 3 minutes until evenly coated.
3. Deep-fry the ribs
Pour cooking oil into a wok and heat until about 60% hot (around 160°C; bubbles should form around a chopstick).
Add the ribs piece by piece, keeping the oil at a steady low heat.
Stir every 5 minutes for even cooking. Fry for about 20 minutes, until golden brown and crispy. Remove and drain the excess oil.
4. Stir-fry for flavor
In a clean pan, heat a little oil. Add the onion, bell peppers, and garlic. Stir-fry on medium heat for about 2 minutes until the onion softens and peppers slightly char.
Add the fried ribs and 2 tsp Chinese Salt & Pepper Seasoning. Stir quickly for 1 minute to coat evenly.
Sprinkle in chopped scallions just before turning off the heat. Stir and serve hot.
Frequently Asked Questions
Can I use other starch instead of sweet potato starch?
Yes, but sweet potato starch gives the ribs a very crispy and light texture. You can substitute with potato starch or cornstarch if needed.
Do I have to deep-fry the ribs?
Deep-frying is essential for the signature crunch. However, you could shallow-fry them in batches with enough oil to submerge at least halfway.
Can I prepare the ribs in advance?
Yes! You can marinate the ribs overnight and fry them the next day for deeper flavor.
How to Make Salt and Pepper Ribs at Home
Ingredients
Main ingredient:
- 500 g pork ribs
Marinade:
- 10 g scallion segments
- 10 g ginger julienned
- 15 ml Shaoxing wine
- 2 tsp light soy sauce
- 1/2 tsp Chinese Salt & Pepper Seasoning
Frying Coating:
- 1 egg
- 100 g sweet potato starch
Vegetables & seasoning:
- 1/2 onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 8 garlic cloves minced
- 2 tsp Chinese Salt & Pepper Seasoning
- 5 g chopped scallions
- 500 ml cooking oil approx. 50ml actually used
Instructions
Marinate the ribs
- Rinse the pork ribs 2–3 times under clean water. Drain well and place into a large bowl.
- Add scallion, ginger, Shaoxing wine, light soy sauce, and Chinese Salt & Pepper Seasoning.
- Massage by hand for 2 minutes to coat evenly. Cover with plastic wrap and marinate for 30 minutes.
Prep & coat
- While the ribs marinate, dice the onion and bell peppers. Mince the garlic and set aside.
- After marinating, discard the scallion and ginger. Drain the ribs well to prevent oil splatter.
- Add the egg and sweet potato starch to the ribs. Mix and knead by hand for 3 minutes until evenly coated.
Deep-fry the ribs
- Pour cooking oil into a wok and heat until about 60% hot (around 160°C; bubbles should form around a chopstick).
- Add the ribs piece by piece, keeping the oil at a steady low heat.
- Stir every 5 minutes for even cooking. Fry for about 20 minutes, until golden brown and crispy. Remove and drain the excess oil.
Stir-fry for flavor
- In a clean pan, heat a little oil. Add the onion, bell peppers, and garlic. Stir-fry on medium heat for about 2 minutes until the onion softens and peppers slightly char.
- Add the fried ribs and 2 tsp Chinese Salt & Pepper Seasoning. Stir quickly for 1 minute to coat evenly.
- Sprinkle in chopped scallions just before turning off the heat. Stir and serve hot.
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