Hunan Spicy Ribs

These ribs are the best ribs that we’ve ever had! They are labor intensive and require pre-boiling, cooling, marinade, deep fry, and then stir fry but it is so worth it! They are crispy, spicy, and amazing… If you want to wow your friends with a Shanghai street treat, this is the recipe for you!


Start by slicing your rack of ribs into individual ribs pieces. Then add them to a large stock pot with the other stock ingredients. Boil for 1-2 hours and then turn off the heat and rest for 30 minutes. Remove the ribs and cool in the refrigerator for a few hours or overnight.

Mix marinade ingredients and coat the ribs well. Allow to rest in marinade for about an hour.


Blend the spice mix ingredients in a small bowl. I know that these are cumin spiced ribs and I was dumbfounded when I was out of cumin seeds. I substituted fennel seeds and it was amazing. For the race I will re-stock my supply of cumin seeds, oops! Like we’ve said in previous, we understand that some of these ingredients are hard to find and not always on hand. Substitutions make the recipes your own!


Heat at least 2 inches of vegetable or peanut frying oil in a heavy pot or wok. Add the ribs in two batches, be careful and be sure to wear and apron for this recipe!


Once ribs are browned and crispy (yum!), remove and place on a paper towel lined sheet pan or plate.


Heat a few tablespoons of additional oil (I used peanut oil here) in a large wok over high heat. Add the spice mix and stir quickly until fragrant. Add the ribs to the wok and fry for a few more minutes, tossing frequently.


That picture makes my mouth water! Remove the ribs and throw in the green onions to brown quickly. Plate ribs with the green onions and watch them magically disappear. I’m thinking of doubling the recipe for the race and I know the other F1 Foodies will be amazed by their deliciousness.


Here’s the recipe!

Hunan Spicy Ribs

  • Servings: 8
  • Difficulty: medium
  • Print


    • 1 rack of baby back ribs, cut into individual ribs
    • 6 cups water
    • 3 cloves of garlic, sliced
    • 1 finger-sized knob of ginger, sliced
    • 1 small handful green onion, ends only
    • 1 stick cinnamon stick
    • 3 star anise
    • 1 1/2 cup soy sauce
    • 1 1/2 cup Shaoxing wine or dry sherry
    • 1/4 cup cane sugar
    • 1 tablespoon dry sherry
    • 1/2 teaspoon salt
    • 2 teaspoons soy sauce
    • 1 tablespoon corn starch
    • 1 tablespoon water
    Spice Coating
    • 2 teaspoons minced ginger
    • 1 tablespoon finely chopped garlic
    • 2 fresh red chilies, seeded and finely chopped
    • 2 to 4 teaspoons dried chili flakes
    • 2 tablespoons fennel or cumin seeds
    • 2 spring onions, green parts only, finely sliced
    • 1 teaspoon sesame oil

    • 2-3 cups vegetable or peanut oil for frying


    1. Fill large stockpot with ribs, water, stock ingredients together and bring to a boil.
    2. Simmer the ribs for 1 – 2 hours, switch off the heat and leave the pot for 30 minutes
    3. Transfer ribs to a dish and cool in the fridge.
    4. Mix the wine, salt, soy sauces, flour and one tablespoon water for the marinade.
    5. Add cooled ribs to marinade let soak for about an hour.
    6. Mix the spice coating ingredients in a small bowl
    7. Heat oil in a large heavy stock pot or wok.
    8. Fry the ribs in two batches for two to three minutes, then remove from oil with tongs and drain ribs well.
    9. Pour off all but 3 tablespoons of oil from the wok or add to a wok.
    10. Over a high flame, add the spice coating and stir-fry briefly, until they are fragrant.
    11. Return ribs to the wok and stir well, seasoning with salt to taste.
    12. When ribs are sizzling and fragrant, remove back to paper towel lined plate
    13. Add spring onions to the wok and toss briefly until browned.
    14. Plate ribs with green onions.

Categories: Recipes

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