Chinese Salt and Pepper Ribs (Jiao Yan Pai Gu)

Steps

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1. 1
   Cut the pork ribs into 2-3 inch long pieces.
   ▶ ≈0:34
2. 2
   For every 500g of ribs, rub in 2 tbsp flour, 3 tbsp Chinese cooking wine, and 1 tsp baking soda for about 5 minutes to physically tenderize the meat. Rinse thoroughly under cold water and let drain. (This cleaning step is optional.)
   ▶ ≈1:34
3. 3
   To make the Jiaoyan seasoning: toast the sea salt, Sichuan peppercorns, black peppercorns, sesame seeds, and cumin seeds in a dry wok over low heat for a few minutes, then let cool. Grind into a fine powder in a coffee grinder, then add the chili powder and garlic powder and blend again. Store any extra in a sealed container at room temperature for up to 3 months.
   ▶ ≈2:56
4. 4
   Pat the ribs dry with paper towels, then mix in 1.5 tsp of the homemade Jiaoyan seasoning, 1 tsp sugar, 2 tsp soy sauce, grated ginger, and grated garlic. Marinate for 20-30 minutes, or overnight if you have time.
   ▶ ≈3:54
5. 5
   Shake ½ cup cornstarch and 1 tsp baking powder together in a sealed jar. Add the ribs, cover, and shake until evenly coated. Shake off excess coating and let rest for about 15 minutes so the coating adheres better before frying.
   ▶ ≈4:37
6. 6
   Heat 2 cups of oil to about 320°F (160°C). Fry the ribs one by one for 6-8 minutes until set but still light in color, then remove and let rest for 15 minutes.
   ▶ ≈5:19
7. 7
   Raise the oil temperature to about 380°F (193°C) and double-fry the ribs for 2-3 minutes until golden brown and crispy.
   ▶ ≈5:56
8. 8
   Remove the ribs and optionally garnish with diced scallions, red chilies, and green chilies. Finish by sprinkling 1-2 tsp of Jiaoyan seasoning and tossing well before serving.
   ▶ ≈6:17