Salt and Pepper Ribs

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If you’ve spent any time in a good Chinese takeaway, you’ll already know that salt and pepper ribs are absolute winners. They’re crispy, spicy, savoury and totally addictive — the sort of ribs you can’t stop picking at even when you’ve already eaten far too many.

I’ve been cooking these at home for years and like most great takeaway dishes, the trick is to keep things simple while getting the seasoning just right. Salt and pepper ribs with chilli rely on great texture, fragrant spices and a final toss in hot oil to bring everything together. As with many Chinese restaurant dishes, the magic lies in the technique more than the number of ingredients. All is explained below!

Salt and pepper ribs on a serving plate.

What are salt and pepper ribs?

Salt and pepper dishes… ribs, chips, prawns, chicken, tofu - are a hallmark of Chinese takeaways in the UK and across the world. They’re known for their light coating, crisp texture, aromatic salt mix and fresh chillies and onions tossed through right at the end.

Salt and pepper ribs in particular are made from pork ribs (usually meaty spare ribs or baby backs), which are:

Par-boiled or steamed until tender
Tossed in a seasoned potato starch or cornflour coating
Deep fried until crisp
Finished in a wok with garlic, chillies, onions and the signature salt-and-pepper spice mix

The result? Juicy on the inside, crispy on the outside and fragrant from the classic seasoning mix of salt, white pepper, chilli flakes, garlic and five spice. It’s one of those dishes that tastes just as good as it smells and it will make your whole kitchen smell like the best kind of Chinese takeaway.

A brief history of Chinese salt and pepper dishes

Salt and pepper seasoning comes from Cantonese cuisine, although it’s been adapted in countless restaurant kitchens over the years. Traditionally, the Cantonese jiao yan seasoning - literally meaning pepper salt - was used to season fried seafood like prawns, squid or soft-shell crab.

Over time, Chinese restaurants and takeaways around the world adapted the mix, adding their own touches like chilli flakes, five spice, crispy garlic and aromatics like spring onions and peppers.

By the time it reached British takeaways, salt and pepper dishes became comfort food classics: salty, spicy, crispy and brilliant with a cold beer. Salt and pepper chips may get most of the attention, but the ribs are the dish that started it all.

Ingredients

Get all your ingredients together before you start cooking. It's easier that way. You will find the exact ingredient measures in the printable recipe card at the bottom of this page.

See recipe card for quantities.

Meaty pork ribs
Salt
Sugar
Ginger
Garlic
Spring onions
Water
Cornflour or potato starch
Chinese five spice
Ground white pepper
Chilli flakes
Red chillies
Onion
2 spring onions, sliced
Vegetable Oil

Step by step photos

Below you will find my step by step photos of how to make salt and pepper ribs. This recipe takes some time to make but it is easy to prepare. You will find the exact ingredient measurements in the printable recipe card at the bottom of this page.

Bringing the ribs and aromatics to a simmer to tenderise the meat.

Step 1: To get tender ribs with a crisp outer crust, you want to soften them first. Add ribs, ginger, garlic, spring onions, salt and sugar to a large pot.Cover with cold water. Bring to a boil and then simmer for 45–60 minutes until the ribs are tender but not falling apart.

The ribs boiling in the aromatic water just before straining.

Step 2: Drain and let them cool completely. Top Tip: Cooling helps the coating stick better later.

The rubs dusted with the spiced flour mixture.

Step 3: While the ribs are cooling, mix the cornflour, five spice, salt and white pepper in a bowl. When the ribs are cool, toss them in the mixture until evenly coated. Shake off any excess as a light coating works best.

Test the heat of the oil with a wooden chopstick.

Step 4: You can deep fry or shallow fry. Heat the oil to 180°C/375°F. If you don’t have an oil thermometer, your oil is ready when thousands of small bubbles form on contact when you place a wooden chopstick or spatula in the oil.

The fried ribs crispy right out of the oil.

Step 5: Fry the ribs in batches for 4 to 6 minutes until golden brown and crisp. Then drain on a rack or on paper towels.The ribs should crispy on the outside but juicy inside. If you want extra crunchy ribs, give them a second fry for 1–2 minutes.

Think while you cook...

This recipe is very adaptable! Use it as a guide but feel free to add more chillies or other flavours. Make these salt and pepper ribs just as you want them!

Frying their onion and chillies in the wok.

Step 6: Now heat 2–3 tbsp of oil in a wok. Stir in the garlic, fresh chillies and onion. Stir fry for 1 to 2 minutes until fragrant but not browned.

Adding the salt and pepper seasoning mix.

Step 7: Add the salt and pepper seasoning mix and toss everything together until the aromatics are coated.

Adding the fried ribs to the ingredients in the wok.

Step 8: To finish, add the crispy ribs to the wok. Toss over high heat for 30–60 seconds until everything is coated beautifully.

Salt and pepper ribs on a serving plate next to glasses of lager.

Step 9: Serve hot — preferably with cold beer and/or a big pile of salt and pepper chips!

Useful Equipment

You really don't need any special equipment to make salt and pepper ribs but the following will make things easier.

1. Large Pot – for boiling the ribs.
2. Wok – the finishing step is essential for flavour.
3. Deep Fryer or Wide Pan – consistent heat makes frying easier.
4. Wire Rack – for draining fried ribs (keeps them crisp).
5. Sharp Knife & Chopping Board – lots of slicing involved.
6. Thermometer – optional, but great for perfect frying oil temperature.

Storage and Reheating

Salt & pepper ribs are best served fresh, but leftovers can still be brilliant if handled properly.

Storage:

Keep leftovers in an airtight container in the fridge for up to 2 days.
Do not freeze — the texture becomes soggy and loses its crispness.

Reheating:

Refresh in a hot wok with a dash of oil to revive the aromatics if you like.

Reheat in the oven at 180°C for 10–12 minutes, or air fryer for 5–7 minutes until crisp again.

Avoid microwaving — it softens the coating.

Top Tips

After boiling the ribs in water, be sure to let them cool completely before dusting them with flour to fry. Also, be sure to cook in batches if you have a small pan.

FAQ

Do you have to boil the ribs first?

Yes! It makes them tender. Frying alone won’t soften them the way boiling does.

Can you bake or air fry the ribs instead of frying them?

You can, but they won’t get the same crisp takeaway finish. If baking or air frying, blast them at 220°C for 30–40 minutes. Ovens do vary so please keep an eye on things as they cook.

Are salt and pepper ribs spicy?

They have a mild kick from the chillies and chilli flakes, but you can dial the heat up or down easily.

Why white pepper instead of black?

White pepper has a sharper, more aromatic heat that’s traditional in Cantonese cooking. It's essential for that authentic takeaway flavour.

Final Thoughts

Chinese salt and pepper ribs are one of those dishes that never fail to impress. They’re everything you want in a good Chinese takeaway classic — crispy, salty, spicy and impossible to stop eating. Once you learn the technique, you’ll be making them again and again.

What I love most about this dish is how adaptable it is. Change the chillies, swap the peppers, add a pinch more five spice or throw in some crispy garlic… make it suit your taste! That’s exactly how many takeaway chefs develop their own signature versions.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

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Yield: 4

Salt and Pepper Ribs

These salt and pepper ribs are better than I have found at any takeaway. This recipe gets it so give it a try soon.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

FOR THE RIBS
1.5 kg meaty pork ribs
1 tsp salt
1 tsp sugar
3 slices ginger
2 cloves garlic, smashed
2 spring onions, whole
Water to cover
FOR THE COATING
6 tbsp cornflour or potato starch
1 tsp Chinese five spice
1 tsp fine salt
½ tsp ground white pepper
FOR THE SALT AND PEPPER SEASONING
1 tbsp sea salt
2 tsp ground white pepper
2 tsp chilli flakes
½ tsp sugar
½ tsp Chinese five spice
TO FINISH
5 cloves garlic, finely chopped
2–3 fresh red chillies, sliced
1 onion, sliced
1 green pepper, sliced (optional but adds colour)
2 spring onions, sliced
2–3 tbsp oil for frying

Instructions

To get tender ribs with a crisp outer crust, you want to soften them first. Add ribs, ginger, garlic, spring onions, salt and sugar to a large pot.
Cover with cold water. Bring to a boil and then simmer for 45–60 minutes until the ribs are tender but not falling apart.
Drain and let them cool completely. Top Tip: Cooling helps the coating stick better later.
While the ribs are cooling, mix the cornflour, five spice, salt and white pepper in a bowl.
When the ribs are cool, toss them in the mixture until evenly coated. Shake off any excess as a light coating works best.
You can deep fry or shallow fry. Heat the oil to 180°C/375°F. If you don’t have an oil thermometer, your oil is ready when thousands of small bubbles form on contact when you place a wooden chopstick or spatula in the oil.
Fry the ribs in batches for 4 to 6 minutes until golden brown and crisp. Then drain on a rack or on paper towels.
The ribs should crispy on the outside but juicy inside. If you want extra crunchy ribs, give them a second fry for 1–2 minutes.
Now heat 2–3 tbsp of oil in a wok. Stir in the garlic, fresh chillies, onion and bell pepper. Stir fry for 1 to 2 minutes until fragrant but not browned. Add the salt and pepper seasoning mix and toss everything together until the aromatics are coated.
To finishe, add the crispy ribs to the wok. Toss over high heat for 30–60 seconds until everything is coated beautifully. Finish with a handful of sliced spring onions.
Serve hot — preferably with cold beer or a big pile of salt and pepper chips!