spicy ribs

Spicy and Sour Pork Ribs: A Culinary Guide

Mastering spicy and sour pork ribs (麻辣排骨) is a rewarding journey for spice lovers. This Sichuan-inspired dish balances numbing Sichuan peppercorns, fiery chilies, and tangy flavors, creating an addictive harmony. Here’s a concise guide to crafting it perfectly.

Ingredients: 500g pork ribs (cut into 2-inch pieces), 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 3-4 dried chilies, 1 tbsp Sichuan peppercorns, 3 garlic cloves, 1-inch ginger, 2 tbsp vegetable oil, 1 cup water, and a pinch of salt.

Steps:

1. Marinate: Rinse ribs, pat dry, and marinate in soy sauce, Shaoxing wine, and sugar for 20 minutes.

2. Sear: Heat oil in a wok over medium-high heat. Add ribs and sear until golden brown (3-4 minutes per side). Remove and set aside.

3. Sauté Aromatics: In the same wok, stir-fry dried chilies and Sichuan peppercorns until fragrant (30 seconds). Add minced garlic and ginger, cook until fragrant.

4. Simmer: Return ribs to the wok. Pour in water, bring to a boil, then reduce heat to low. Cover and simmer for 40-50 minutes until tender.

5. Reduce Sauce: Uncover, increase heat, and stir occasionally until the sauce thickens (5-7 minutes). Adjust salt and serve hot.

Tips: For extra depth, add a dash of black vinegar or fermented bean paste. Pair with steamed rice to soak up the rich, spicy-sour sauce. Enjoy this fiery delight that’s sure to tantalize your taste buds!