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Sichuan Pepper Salt Pork Ribs
Yields: 4 servings
Prep time: 20 minutes
Cook time: 40 minutes
* 1 lb pork ribs, cut into 2-inch pieces
* 1 tbsp Sichuan peppercorns
* 1 tbsp salt
* 1 tbsp sugar
* 1 tsp five-spice powder
* 1/2 tsp ground ginger
* 1/4 tsp ground white pepper
* 1 tbsp soy sauce
* 1 tbsp rice wine (optional)
* 1 tbsp vegetable oil
Instructions:
* Prepare the ribs: Rinse the ribs and pat them dry.
* Make the spice mix: In a bowl, combine Sichuan peppercorns, salt, sugar, five-spice powder, ginger, and white pepper.
* Marinate the ribs: In a separate bowl, combine the spice mix, soy sauce, and rice wine (if using). Add the ribs and toss to coat evenly. Marinate for at least 30 minutes, or up to overnight in the refrigerator.
* Bake the ribs: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the ribs in a single layer on the baking sheet.
* Bake: Bake for 20-25 minutes, or until the ribs are cooked through and slightly browned.
* Serve: Let the ribs cool slightly before serving.
Tips:
* For extra flavor, you can add a pinch of red pepper flakes to the spice mix.
* If you don’t have Sichuan peppercorns, you can substitute with black peppercorns.
* To make these ribs extra crispy, you can broil them for a few minutes after baking.
Recipe Notes:
* This recipe can be adapted to your preferences. You can adjust the amount of spices to taste.
* You can also use other cuts of pork, such as pork chops or tenderloin.
* These ribs are best served fresh, but you can store leftovers in the refrigerator for up to 3 days.
Additional Information:
* Origin: Sichuan pepper salt ribs are a popular dish in Sichuan cuisine.
* Flavor Profile: The ribs have a unique flavor that is both spicy and savory. The Sichuan peppercorns provide a numbing sensation that is characteristic of Sichuan cuisine.
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