Few dishes hit the spot like Chinese takeaway salt and pepper ribs. Crispy on the outside, juicy on the inside, and bursting with garlic, chili, and that signature salty-spicy kick — they’re a staple of any good Chinese takeaway menu. But here’s the good news: you don’t need to call your local restaurant to enjoy them. With a few simple techniques and ingredients, you can recreate this flavor-packed favorite at home.
In this guide, we’ll walk you through everything from choosing the right ribs to perfecting the salt and pepper seasoning, so you can master the art of this iconic dish in your own kitchen.
What Are Chinese Salt and Pepper Ribs?
Salt and pepper ribs are a popular Cantonese-inspired dish found on most Chinese takeaway menus across the UK, Australia, and beyond. Despite the name, this dish is anything but basic. It’s a symphony of flavors — savory, spicy, aromatic, and slightly sweet — achieved through a unique blend of spices, deep frying, and wok-tossed aromatics.
Key Features of Chinese Salt and Pepper Ribs:
| Feature | Description |
|---|---|
| Meat | Pork ribs, often spare or baby back |
| Texture | Crispy coating with tender meat |
| Flavor Profile | Savory, spicy, garlicky, peppery |
| Cooking Method | Marinated, deep-fried, then wok-tossed with seasoning |
| Serving Style | Hot, garnished with chilies, garlic, and spring onion |
“A good salt and pepper rib hits you with crunch, then comfort. It’s pure umami heaven.”
You might have seen variations using chicken wings, squid, or tofu, but ribs remain the king of this style thanks to their rich, meaty flavor and satisfying chew.
Ingredients You’ll Need
Creating authentic Chinese salt and pepper ribs starts with sourcing quality ingredients. Here’s a complete list to get you started.
🥩 For the Ribs:
800g pork spare ribs (or baby back ribs), cut into bite-sized pieces
1 tbsp Shaoxing wine (or dry sherry)
1 tbsp light soy sauce
1 tsp sesame oil
1 egg white
3 tbsp cornflour (for coating)
½ tsp white pepper
½ tsp Chinese five spice powder
Pinch of salt
🧂 For the Salt and Pepper Seasoning:
1 tsp coarse sea salt
1 tsp ground white pepper
½ tsp sugar
½ tsp chili flakes
½ tsp ground Sichuan peppercorns (optional for numbing heat)
🍳 Aromatics & Garnish:
4 cloves garlic, finely chopped
2 red chilies, sliced
2 spring onions, finely chopped
Vegetable oil (for deep frying and stir-frying)
Ingredient Notes:
Cornflour helps give the ribs that crispy takeaway-style coating.
Shaoxing wine is a Chinese cooking wine that enhances umami depth — a pantry essential for authentic flavor.
White pepper delivers a milder, more aromatic heat than black pepper and is a must for the signature taste.
Pro Tip: For extra tender ribs, marinate for at least 2 hours or overnight in the fridge.
Kitchen Tools and Equipment
You don’t need a professional kitchen to cook restaurant-quality salt and pepper ribs. Here’s what you’ll need:
🔧 Essential Tools:
Sharp cleaver or butcher’s knife – For cutting ribs into manageable pieces
Mixing bowls – For marinating and seasoning
Wok or deep frying pan – For stir-frying the ribs with aromatics
Tongs or slotted spoon – To safely handle ribs during frying
Paper towels or wire rack – For draining oil
Mortar and pestle (optional) – To crush whole spices for a fresher flavor
Using a wok is ideal for high heat cooking, which gives the dish that authentic “wok hei” or smoky flavor.
Prepping the Ribs
Preparation is key to achieving the right texture and flavor. Follow these steps to get your ribs ready:
✅ How to Prepare the Ribs:
Clean the ribs – Rinse under cold water and pat dry with paper towels.
Trim excess fat – This reduces greasiness and helps ribs crisp up better.
Cut into pieces – Ask your butcher to cut across the bones into 1.5-inch pieces, or do it at home with a cleaver.
🧂 Marinade Method:
In a large bowl, combine:
1 tbsp Shaoxing wine
1 tbsp soy sauce
1 egg white
½ tsp white pepper
½ tsp Chinese five spice
1 tsp sesame oil
Mix well, then add the ribs and coat thoroughly. Cover and marinate in the refrigerator for 2 hours or overnight for best results.
🧊 Before Cooking:
Take the ribs out of the fridge 15–20 minutes before cooking to bring them to room temperature.
Toss the marinated ribs in cornflour just before frying. This gives the ribs that signature crunch.
Cooking Method – Step-by-Step
The authentic Chinese takeaway method involves deep-frying followed by a quick stir-fry in aromatic seasoning. Here’s how:
🍳 Deep Frying the Ribs:
Heat oil in a deep pan or wok to 170°C (340°F). Use enough oil to fully submerge the ribs.
Fry in small batches to avoid crowding the pan.
Cook each batch for 6–8 minutes or until golden brown and crispy.
Drain on a wire rack or paper towels.
Don’t rush the frying – undercooked ribs will be chewy, not tender.
🔥 Stir-Frying with Seasoning:
In a clean wok, heat 2 tbsp oil over medium heat.
Add chopped garlic and red chilies, stir until fragrant (30–45 seconds).
Add the fried ribs, sprinkle in the salt and pepper seasoning mix, and toss quickly for 1–2 minutes.
Finish with spring onion and give it one final toss before serving.
Making the Salt and Pepper Seasoning
The heart of this recipe is the perfectly balanced seasoning blend. Here’s how to mix it at home:
🧂 Salt and Pepper Mix:
| Ingredient | Amount |
|---|---|
| Coarse sea salt | 1 tsp |
| Ground white pepper | 1 tsp |
| Sugar | ½ tsp |
| Chili flakes | ½ tsp |
| Ground Sichuan pepper (optional) | ½ tsp |
Mix all ingredients together in a small bowl. For extra aroma, you can dry-toast the salt and pepper in a pan for 30 seconds before use.
White pepper adds a unique floral heat, unlike the punchy black pepper Western palates may be used to.
Garnishing and Presentation
Garnishes are more than decoration — they add aroma, crunch, and a final punch of flavor.
🍽️ Finishing Touches:
Sprinkle fresh spring onions and sliced red chili for color and spice.
Serve hot on a large plate or shallow bowl lined with lettuce or cabbage leaves.
Pair with jasmine rice, fried rice, or enjoy as a sharing starter.
Variations and Customizations
Want to make it your own? Here are some tried-and-tested ideas:
🔄 Alternatives:
Protein swap: Use chicken wings, beef strips, prawns, or tofu for a different twist.
Spice level: Adjust chili flakes or add fresh green chilies for extra heat.
Cooking method: Use an air fryer at 180°C for 18–20 minutes for a healthier option.
| Variation | Notes |
|---|---|
| Air Fryer Ribs | Crisp up with less oil |
| Vegetarian | Replace ribs with tofu cubes |
| Extra Heat | Add Thai bird’s eye chilies |
Storage and Reheating Tips
🧊 Storage:
Store cooled ribs in an airtight container in the fridge for up to 3 days.
🔥 Reheating:
Reheat in an oven at 180°C (356°F) for 10–12 minutes.
Or reheat in an air fryer for 6–8 minutes to retain crispiness.
Avoid microwaving — it makes the coating soggy.
Common Mistakes to Avoid
Cooking salt and pepper ribs isn’t difficult, but a few mistakes can ruin the result.
⚠️ Watch Out For:
Skipping the marinade: Leads to bland ribs.
Using wet ribs in hot oil: Causes splattering and sogginess.
Overcrowding the pan: Results in uneven cooking.
Under-seasoning: Don’t be shy with the salt and pepper blend — it’s the star.
Final Thoughts
Homemade Chinese takeaway salt and pepper ribs bring bold flavor and serious satisfaction to your dinner table. Whether you’re replicating a favorite takeaway treat or impressing friends at a dinner party, this dish delivers every time.
Remember, great ribs come down to three things:
A good marinade
High-heat frying
And a killer salt and pepper mix
So grab your wok and fire up the stove — a delicious Chinese takeaway experience is just a few steps away.
“Cooking is about confidence. Master these ribs, and you’ll never look at takeaway the same way again.”
