From tasty.chef@virgin.net Thu Jul 15 15:59:26 2004 Date: Tue, 06 Jul 2004 05:51:40 GMT From: Chef! Newsgroups: uk.food+drink.chinese Subject: Re: Salt and Pepper ribs Hi Steve, The recipe for this varies from place to place, but all the time it's fried which is not very practical when cooking at home I've tried to oven fry them which produces pretty the same result with the added benefit of running off the fat from the ribs themselves. To marinade the ribs (use large ribs not the short American ones), season with salt and pepper, dry sherry, and sesame oil. Leave it ovenight in the fridge. Just prior to popping them in the oven, add some vegetable oil to them and lots of corn flour till it's just begining to get a bit 'gooey' - remove and place individually on a non-stick roasting tin and roast for 20 - 25 minutes at 200 C (fan oven). To prepare the aromatic salts quickly, you can just use five spice and ginger powder with salt and black pepper. All the restaurants use MSG in this, but I avoid and replace it with sugar. If you want to try 'roasting' the aromatic salts the long way, let me know, I mail you the recipe. When the ribs are done, lift them onto kitchen paper to take off excess fat. Heat up a wok or large saute pan - open the windows and turn up the extractors!,- add chopped garlic and sliced chillies and fuse with the oil for 20 seconds, the garlic should just brown and not burn. Lower the heat, add the ribs and sprinkle the aromatic salts over the ribs, turn them so it's evenly covered, now turn up the heat to maximum and add a couple of shots of shiaohing to the hot pan -not directly onto the ribs- and again turn the ribs. You may find that the ribs in your first attempt is slightly damp, but this is all down to practice of how to control the heat at the finishing stage without burning the garlic. Happy cooking! "Steven grace" wrote in message news:QRRFc.483$ob4.104@newsfe5-win.ntli.net... > I have been after a recipe for salt and pepper ribs, restaurant style, for > some time. The ones I am thinking of are very dry, lots of salt and black > pepper (obviously) and red chillies. They are not the type cooked in a > batter. > I first encountered these in the "Great Wall Of China" on Tooley street in > London and have never seen them equalled or found a recipe to replicate > them. > > Steve > >