Pork spare ribs with Sichuan pepper

serves 6-8 mains
difficulty easy
prep time 15mins (approx.)
total time 2hrs 30mins (approx.)
main ingredient(s) Szechwan pepper, Sichuan pepper, pork, Mushrooms

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25 grams dried shrimp
200 ml Shao Hsing wine (Chinese rice wine)
300 ml oyster sauce
100 ml soy sauce
5 lime leaves
10 cm piece ginger, julienned
10 cloves garlic, smashed
2 tablespoons Sichuan pepper
250 ml water
1 onion, finely sliced
50 grams dried shitake mushrooms
1 orange, zested and juiced
2 star anise
4 red bullet chillies, split
3 tablespoons honey
8 pork spare ribs


Preheat oven to 170°C.

Pound the dried shrimp using a mortar and pestle until it’s fluffy.

Put all ingredients except pork in a large ovenproof pot with a lid. Bring to a simmer. Cook for 30 seconds, then drop in the pork ribs, put the lid on the pot and place it in the oven. Cook for 2 hours.

Remove the ribs, skim excess fat from the top of the liquid and return the ribs to the sauce. Serve with buckets of steamed long grain rice, simple Asian greens or a fresh zingy Asian-style slaw with plenty of herbs.

Comments & Reviews2

Linda Hill's picture
Linda Hill
Jun 23, 2012

Hi Karen, This is on my list of dishes I am looking forward to making. I love cooking the one in your book "Cooking at home", Braised honey, soy and ginger spare ribs served with Fried rice with egg and ginger. I adore this recipe and make it every few months. It's a quick throw in the pot dish like the above, so next time I will give this one a go. Thank you

Linda Hill's picture
Linda Hill
Jul 1, 2014

It has taken me 2 years to finally make this recipe. Shame on me. This a no-brainer and definitely worth making. You won't be disappointed. Easy like Braised Honey.... (same method) but tastes very different. Thanks Karen for this very tasty and new favourite dish. I have your Karen Martini Everyday cookbook which I am looking forward to trying out some new recipes after a long break from cooking due to health issues.

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