These Salt and Pepper Ribs are fall-apart-tender with a light, crispy coating. Topped with a mouth-tingling salt and pepper topping with chillies and spring onions, they're totally moreish!

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.

Free printable recipe is available on our site: https://www.kitchensanctuary.com/salt...

Ingredients:
Slow cooked ribs:
8 meaty pork ribs (sliced into individual ribs) - this is about 1.5kg or 3.3lbs
1 litre (4 cups) hot chicken stock
1 tsp minced ginger
3 cloves garlic peeled and chopped in half
1 tbsp rice wine
1 tbsp caster or granulated sugar

Rub:
1 ½ tsp salt
1 ½ tsp ground black pepper
3 heaped tbsp cornflour (cornstarch in USA)
2 tsp chinese five spice
2 tbsp cold water
240 ml (1 cup) oil for frying

Spicy topping:
Small bunch spring onions sliced on the diagonal
1 green chilli chopped finely
1 red chilli chopped finely
½ tsp salt
2 cloves garlic, peeled and minced

Instructions
1. Add all of the slow cooked rib ingredients to a heavy-based large pan. Bring to the boil, then place a lid on, and cook on a low heat for hours. Check a couple of times during the last hour of cooking, and top up with a little more water if required.

2. Turn off the heat and drain the pork. The cooking liquor is no longer needed, and can be discarded (or used as a great stock for soup).

3. Leave the ribs to cool for a few minutes, so they're cool enough to handle.

4. Make the rub by mixing the salt, pepper, cornflour and Chinese five spice together in a large bowl. Add in the ribs and dust them in the rub.

5. Remove the ribs from the bowl and lay out on a tray or board.

6. There should still be a little of the powder left at the bottom of the bowl. To this add the cold water and stir together to form a liquid.

7. Brush this liquid on the ribs (this will give a lighter crispier coating to the ribs).

8. Heat the oil in a large frying pan and add the ribs. Cook on medium-high for 8-10 minutes, carefully turning every 2-3 minutes until the ribs are golden and crisp.

9. Remove the ribs from the pan and place on a large serving plate.

10. Add 1 tbsp of the oil from the ribs to a small frying pan and heat over a medium heat.

11. Add the spring onions, chillies, salt and garlic into the hot pan. Cook for 1-2 minutes, stirring often, until fragrant, then sprinkle over the ribs and serve.

Notes
Do the first stage in slow cooker
Add all the slow cooked rib ingredients to the slow-cooker/crockpot and cook for 4-5 hours on medium or 6-7 hours on low. Then drain the ribs and continue with the recipe.

Make ahead:
You can make this recipe ahead up to the end of step 2 (where the pork ribs are slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze.
Defrost in the refrigerator overnight before continuing on with the frying stage of the recipe.

The Ribs:
Look for meaty pork ribs. Ideally you want them to be ready-sliced, so they'll fit in the pan nicely.
You can usually buy ready-cut ribs, or ask your butcher to do it for you.

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