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Pork ribs with Sichuan salt

Australian Gourmet Traveller recipe for pork ribs with Sichuan salt.

By Emma Knowles, Lisa Featherby & Alice Storey
  • Serves 4
  • 30 mins preparation
  • 45 mins cooking plus marinating
Pork ribs with Sichuan salt
Pork ribs with Sichuan salt

You’ll need to begin this recipe a day ahead.


  • 200 gm brown sugar
  • 80 ml Shaoxing wine
  • 80 ml soy sauce (1/3 cup)
  • 2 tbsp Chinkiang vinegar (see note)
  • 1 tbsp finely grated ginger
  • 1 kg pork ribs
Sichuan salt
  • 2 tsp sea salt flakes
  • ½ tsp roasted and finely ground Sichuan peppercorns


  • 1
    Combine sugar, Shaoxing, soy sauce, vinegar, ginger and Sichuan pepper in a bowl, add ribs and refrigerate overnight to marinate.
  • 2
    For Sichuan salt, combine ingredients in a bowl and set aside.
  • 3
    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.


Chinkiang vinegar is a Chinese black rice vinegar, available from Asian grocers.
This recipe is from the February 2013 issue of
Drink Suggestion: Rustic, spicy red grenache. Drink suggestion by Max Allen

  • Author: Emma Knowles, Lisa Featherby & Alice Storey