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Grid Iron Meat

Chinese Takeaway-Style Salt and Pepper Ribs

Salt and pepper ribs are a Chinese takeaway classic—crispy, aromatic, and packed with fiery flavour. These ribs are first roasted or air-fried until golden, then tossed with chilli, garlic, spring onions, and a fragrant salt and spice mix. Perfect as a sharing dish or indulgent starter.

INGREDIENTS
  • 1.5kg pork ribs, cut into individual pieces
  • 2 tbsp cornflour
  • 1 tbsp plain flour
  • 1 tsp Chinese five-spice powder
  • 1 tsp white pepper
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp vegetable oil

For the stir-fry seasoning:

  • 2 red chillies, thinly sliced
  • 3 spring onions, sliced into 2cm pieces
  • 4 garlic cloves, finely chopped
  • 1 small onion, thinly sliced
  • 1 tsp crushed Sichuan peppercorns (optional)
METHOD

  1. Preheat the oven to 180°C fan (200°C conventional) / Gas 6.
  2. Pat the ribs dry. In a bowl, mix cornflour, plain flour, five-spice, salt, sugar, and white pepper. Coat the ribs well.
  3. Arrange ribs on a roasting tray, drizzle with oil, and roast for 35–40 minutes, turning halfway, until golden and crisp. (Alternatively, use an air fryer at 200°C for 20–25 minutes.)
  4. While the ribs cook, heat a wok with 1 tbsp oil. Fry garlic, onion, and chillies for 1–2 minutes until fragrant. Add spring onions and Sichuan pepper if using.
  5. Toss the cooked ribs into the wok with the aromatics, stirring quickly to coat. Taste and adjust with extra salt or sugar if needed.
  6. Serve hot, scattered with extra spring onion and chilli.

Multi-Cooker Option (Ninja Foodi MAX)

  • Use Air Crisp mode at 200°C for 25 minutes, shaking halfway.
  • Once cooked, toss with the stir-fry aromatics as above.
  • Ribs should reach at least 75°C internal temperature.

Shop for Ingredients

Rare Breed Pork Baby Back Ribs

Pork Loin Ribs

Sweet, tender and perfect for the grill.

Our Baby Back Ribs are taken from rare breed pigs reared slowly and traditionally, offering unbeatable flavour and succulence in every bite. Whether smoked low and slow or roasted with a sticky glaze, these ribs are a true barbecue classic.

£16.50

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What sides and matches work well with this?

Sides:

  • Egg fried rice – simple, fluffy rice fried with egg, soy, and spring onion.
  • Chow mein noodles – tossed with soy sauce, bean sprouts, and sesame oil.
  • Stir-fried pak choi with garlic – fresh, crunchy greens to balance the richness.
  • Salt and pepper chips – a takeaway classic, tossed in the same spice mix as the ribs.
  • Sweet and sour vegetables – a tangy foil to the savoury ribs.

Matches:

  • Best paired with flavours like chilli, garlic, ginger, spring onion, soy, sesame oil, five-spice, Sichuan pepper, vinegar, and rice wine.

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Rare Breed Pork Baby Back Ribs - Grid Iron Gourmet h
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Preparation Time: 15 minutes
Cooking Time: 40–45 minutes.

Hot Tips

  • For extra crisp ribs, parboil them for 10 minutes before coating in the flour mixture.
  • Toast the Sichuan peppercorns lightly before grinding for maximum aroma.
  • Don’t overcrowd the wok—toss the ribs quickly to keep them crisp.

Pairings

Red Wine

  • Beaujolais – light, fruity, and chilled to cut through spice.
  • Zinfandel – juicy, with spice-friendly berry notes.
  • Pinot Noir – delicate enough not to overpower.

White Wine

  • Riesling (off-dry) – balances chilli heat with gentle sweetness.
  • Gewürztraminer – aromatic, with spice-friendly lychee notes.
  • Grüner Veltliner – crisp, peppery, and refreshing.

Beer & Cider

  • Lager – clean and crisp, refreshing against salty spice.
  • IPA – hops balance the chilli kick.
  • Dry cider – apple sharpness cuts through fat.

Non-Alcoholic

  • Sparkling jasmine tea – floral and refreshing.
  • Ginger beer – spicy-sweet pairing for the chilli.
  • Lime soda – bright, cooling, and citrusy.

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