Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (10)
Salt and Pepper Ribs Recipe
NUTRITION · PER SERVING300M COOK
CAL 27%·PRO 79%
CARBS 11G8% OF CAL
0G FIBER0G ADDED0G INTRINSIC6G OTHER4G TOTAL SUGAR
FAT 38G62% OF CAL
13G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fall-apart-tender pork ribs with a crispy, light coating and a tongue-tingling salt-and-pepper topping of chillies and spring onions. A savory Chinese takeout-style dish with bold flavors.
mainchinesepork🍳 skilletdairy freegluten free
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 meaty pork ribs ((sliced into individual ribs) - this is about 1.5kg or 3.3lbs)
- 1 litre (4 cups) hot chicken stock
- 1 tsp minced ginger
- 3 cloves garlic (peeled and chopped in half)
- 1 tbsp rice wine
- 1 tbsp caster or granulated sugar
- 1 1/2 tsp salt
- 1 1/2 tsp ground black pepper
- 3 heaped tbsp cornflour ((cornstarch in USA))
- 2 tsp chinese five spice
- 2 tbsp cold water
- 240 ml (1 cup) oil (for frying)
- small bunch spring onions (sliced on the diagonal)
- 1 green chilli (chopped finely)
- 1 red chilli (chopped finely)
- 1/2 tsp salt
- 2 cloves garlic (peeled and minced)
At a glance
PER SERVING · TIME 300M
CAL 27%·PRO 79%
CARBS 11G8% OF CAL
0G FIBER0G ADDED0G INTRINSIC6G OTHER4G TOTAL SUGAR
FAT 38G62% OF CAL
13G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 4h 30m
- Sodium
- 944mg
- Total sugar
- 4g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 648mg
- Calcium
- 69mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 944MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.