Pork ribs with Sichuan salt

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Rustic, spicy red grenache.

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