Grammy's Kitchen · BBQ Ribs · Salt and Pepper Ribs
One of 71 bbq ribs recipes we measured
It ranks #1 of 71 for tenderness among the bbq ribs recipes we compared. 10 cooks on www.kitchensanctuary.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 71.
| this recipe | typical | |
|---|---|---|
| salt | 1% | 0% |
| aromatics | 1% | 0% |
| sweetener | 1% | 14% |
| liquid | 2% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1497 g | 8 meaty pork ribs ((sliced into individual ribs) - this is about 1.5kg or 3.3lbs) |
| 1 litre (4 cups) hot chicken stock | |
| 2 g | 1 tsp minced ginger |
| 9 g | 3 cloves garlic (peeled and chopped in half) |
| 12 g | 1 tbsp rice wine |
| 12 g | 1 tbsp caster or granulated sugar |
| 9 g | 1 1/2 tsp salt |
| 4 g | 1 1/2 tsp ground black pepper |
| 3 heaped tbsp cornflour ((cornstarch in USA)) | |
| 2 tsp chinese five spice | |
| 30 g | 2 tbsp cold water |
| 240 ml (1 cup) oil (for frying) | |
| small bunch spring onions (sliced on the diagonal) | |
| 1 green chilli (chopped finely) | |
| 1 red chilli (chopped finely) | |
| 3 g | 1/2 tsp salt |
| 6 g | 2 cloves garlic (peeled and minced) |
Method: 10 steps, published by www.kitchensanctuary.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My friend followed this recipe and served me some of these ribs and they were absolutely delicious. I decided to try doing myself and in my enthusiasm I prepped way too many. How long will the chilli & honey drizzle keep for? Also, If I slow cook th” — a cook, 5.0★
“These are SO delicious!! I’m a massive foodie and LOVE Chinese food. These are by far the nicest ribs I have ever had. They are better than many I’ve had in china town as well. I haven’t even tried the honey drizzle. Ive slipped that the last few times” — a cook, 5.0★