Pork ribs with Sichuan salt

AT A GLANCE

  • Serves 4 people

  • 200 gm brown sugar
  • 80 ml Shaoxing wine
  • 80 ml (1/3 cup) soy sauce
  • 2 tbsp Chinkiang vinegar (see note)
  • 1 tbsp finely grated ginger
  • Large pinch roasted and finely ground Sichuan peppercorns
  • 1 kg pork ribs
  • To serve: coriander and lemon wedges
  •  
  • Sichuan salt
  • 2 tsp sea salt flakes
  • ½ tsp roasted and finely ground Sichuan peppercorns
01   Combine sugar, Shaoxing, soy sauce, vinegar, ginger and Sichuan pepper in a bowl, add ribs and refrigerate overnight to marinate.
02   For Sichuan salt, combine ingredients in a bowl and set aside.
03   Heat oven to 170C. Cook ribs in a roasting pan lined with baking paper until tender (30-45 minutes). Scatter with Sichuan salt and coriander, and serve hot with lemon wedges alongside.
Note Chinkiang vinegar is a Chinese black rice vinegar, available from Asian grocers.

This recipe is from the February 2013 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES, LISA FEATHERBY , ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN

Drinking Suggestion:

RUSTIC, SPICY RED GRENACHE. , suggested by MAX ALLEN

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