11 October, 2010

The Salt and Pepper Pork Ribs Recipe

Now, I'm not so good at photography that the images will have you salivating at first sight, so you'll have to take my word for it, this is delicious.

This is what it looks like in the book.

I hadn't even bought ribs before a couple of months ago, but I'd say we've had versions of this half a dozen times since. I even fed 10 on Father's Day with it. Delish.

It's from Family: Simple Ways to Success by Silvana Franco, which is currently out of print here.

Salt and Pepper Pork Ribs - so easy!

Preheat oven to 200 degrees.

Mix together -
  • 2 tbsp plain flour
  • 1 tbsp Chinese Five Spice Powder
  • 1/2 tsp sea salt
  • 1/2 tsp cracked pepper
and toss
  • 1kg pork spare ribs
around in the flour mix. Place side by side on a rack over a roasting tin.

*Just a note - the last time I made this I also coated a few chicken thighs with the leftover flour mix and roasted them on the same rack as the pork. I just may have eaten them as soon as they'd cooled a little so my family may not have any recollection of there ever being chicken that night... but they were good.

Roast for about 40-50 mins, turning from time to time. Hopefully they'll go nice and brown, then pile them on a platter (or in a glass dish like I have).

Heat a wok (I use my usual fry pan), and heat up
  • 1 tbsp sunflower oil, with
  • 1 bunch thinly sliced spring onion and 
  • 1 red chilli, deseeded and thinly sliced (I leave the chilli out, actually).
** I'll note here that I have only actually used this actual, by-the-recipe vege combo once. Every other time I've just used what I had - carrot and beans; broccoli and red capsicum; corn, onion and peas - they all tasted fine.

Stirfry for about 1 minute. Then add
  • 1 chopped garlic clove 
and fry another minute.
Tip contents of wok (or frypan) over the ribs, and drizzle with
  • 2 tbsp soy sauce.
Serve NOW, with noodles or salad.


You can thank me later.

See, I like it so much I've even noted it on the front page of the book - do you do this? How else can you keep track of your favourites?

And because I'm experimenting with the webcam, here's me with my crazy hair on. Signing off!


  1. When I was growing up - pork spare ribs were my absolute favorite meal. I requested it every birthday. This one certainly looks worth a try - particularly if it's easy! Thanks.

    I love your writing the page number of fave recipes in the inside cover of the recipe book... might just have to copy that!

  2. Yum...Five spices, chilli and garlic.. it sounds great.

    You may have hit upon some kind of unspoken code of blogging attire. This morning I am blogging in my hoody, with my hair in a very similar state : )

  3. You are all prolific all of a sudden and that is a treat. Tomorrow night I will not make spag bog. I WILL make your ribs, I will! Well done posting before midnight but those eyes do hypnotise with the tired spirals, my dear!!! ( That was the pot calling you a black kettle.)

  4. trying this tonight!!!!!!!!!!!!!!!!!!!!!!

  5. 200 degrees C is about 400 degrees F
    I am in Vancouver, Canada and our metrically challenged USA neighbors make it so we have to use both scales. Great recipe. (at 200 degrees F .... not so much)


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