Better Than Takeout - Authentic Chinese Salt and Pepper Ribs

Jiaoyan, meaning “salt and pepper,” is a classic Chinese seasoning built around the bright, citrusy aroma of Sichuan peppercorns. It’s not spicy, but it has a gentle tingling quality that makes every bite more vibrant and addictive. While Jiaoyan is often used for shrimp or chicken wings, I especially love it with ribs. When fried properly, they turn golden and crisp on the outside, tender and juicy inside, and coated in a deeply fragrant spice blend. It’s a simple dish with bold flavor — and one that always disappears quickly from the table.

To make the Jiaoyan seasoning
1 tbsp of sea salt
2 tbsp of Sichuan peppercorns
1/2 tbsp of black peppercorns
1 tsp of sesame seeds, raw
1/2 tsp of cumin seeds
1/2 tsp of garlic powder
1 tbsp of chili powder

TO clean the ribs
500g of pork ribs, cut into 2-3 inch long pieces
2 tbsp of all-purpose flour
3 tbsp of Chinese cooking wine
1 tsp of baking soda

To marinate, coat, and deep fry the ribs
1 tsp of sugar
1.5 tsp of Jiaoyan seasoning
2 tsp of soy sauce
1/2 inch of ginger, grated
2 cloves of garlic, grated
1/2 cup of cornstarch
1 tsp of baking powder
2 cups of oil for deep frying

Others
1-2 tsp of Jiaoyan seasonings to sprinkle at the end
2 tbsp of diced scallions, optional
2 tbsp of diced red chilies, optional
2 tbsp of diced green chilies, optional