These ribs undergo a two-stage cooking process. First they’re cooked slowly in stock with some aromatics – this to to make the meat tender, almost to that fall-apart stage. Then we coat the ribs and fry them up in a crispy coating with Chinese five spice (the essential component for any Chinese-style salt-and-pepper recipe). This results in crisp, yet meltingly tender spare ribs that make an impressive dinner. This is how they look straight after being fried – a lovely crisp and flavourful coating, that just gets better when we add the toppings too! So tender and tasty – I love the vibrant colour of the chillies and spring onions (scallions) on top.
Egg Fried Rice or Special Fried Rice Sesame Prawn Toast Chicken and Sweetcorn Soup Crispy Duck Sesame noodles
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This recipe was first published in September 2015. Updated July 2023 with new photos, a couple of recipe tweaks and some housekeeping. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
