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Jiaoyan, meaning “salt and pepper,” is a classic Chinese seasoning built around the bright, citrusy aroma of Sichuan peppercorns. It’s not spicy, but it has a gentle tingling quality that makes every bite more vibrant and addictive. While Jiaoyan is often used for shrimp or chicken wings, I especially love it with ribs. When fried properly, they turn golden and crisp on the outside, tender and juicy inside, and coated in a deeply fragrant spice blend. It’s a simple dish with bold flavor — and one that always disappears quickly from the table.
To make the Jiaoyan seasoning
1 tbsp of sea salt
2 tbsp of Sichuan peppercorns (Purchase Link – https://curatedkitchenware.com/products/premium-sichuan-peppercorns)
1/2 tbsp of black peppercorns (Amazon Link – https://geni.us/black-peppercorns)
1 tsp of sesame seeds, raw (Amazon Link – https://geni.us/raw-sesame-seeds)
1/2 tsp of cumin seeds (Amazon Link – https://geni.us/cumin-seeds)
1/2 tsp of garlic powder (Amazon Link – https://geni.us/garlic-powder)
1 tbsp of chili powder (Amazon Link – https://geni.us/chili-powder)
TO clean the ribs
500g of pork ribs, cut into 2-3 inch long pieces
2 tbsp of all-purpose flour (Amazon Link – https://geni.us/all-purpose-flour-)
3 tbsp of Chinese cooking wine (Amazon Link – https://geni.us/shaoxing-wine)
1 tsp of baking soda (Amazon Link – https://geni.us/baking-soda-cooking)
To marinate, coat, and deep fry the ribs
1 tsp of sugar
1.5 tsp of Jiaoyan seasoning
2 tsp of soy sauce (Amazon Link – https://geni.us/light-soy-sauce)
1/2 inch of ginger, grated
2 cloves of garlic, grated
1/2 cup of cornstarch
1 tsp of baking powder (Amazon Link – https://geni.us/baking-powder)
2 cups of oil for deep frying
Others
1-2 tsp of Jiaoyan seasonings to sprinkle at the end
2 tbsp of diced scallions, optional
2 tbsp of diced red chilies, optional
2 tbsp of diced green chilies, optional
37 Comments
I made a batch of Jiaoyan seasoning yesterday after watching this. I didn't have any ribs handy but I gave a healthy rub to some pork shoulder. I really like it! It's a little different, but absolutely delicious!
fuuudge now I need a beer with that 😅😅😅
Water with bottled lemon juice is also great for washing meat before cooking.
Looks great. I mostly cooking these in the same way. But I tend to shallow fry brown onion, raw chilli, and garlic at the end before adding them. That was always the way my friend's mum made it in HK.
I'm trying to reduce my plastic use as well. ❤
I love that you're using a jar instead of a single use plastic bag. Not only does it save you money, it's also environmentally responsible 😊
cac du eating good
Always wash your meat wheather you're in America or China always wash ur meat
Hi Mandy, I thought you were living in USA? What happened?
Wow this looks so delicious and easy to make! You bet I gotta make these. Thank you Mandy! 😃😋😋😋
If you don't eat pork, what can tofu do?❤❤❤❤
Great vid. Looks delicious finally a recipe with ribs I've never done yet and I'll try it as soon as I catch my next pig. . I hope the dog was allowed to munch on the bone.
Big aloha from HiloHawaii
Unko 'I
You have a beautiful dog. Please include him in future video shares.
these look insane omg
Where is the spice recipe please
Hi, I just found your videos today and I've been watching your dumplings recipes from 7 years ago.
Always wash meat. Westerners rarely see fresh meat. Fresh meat is bloody, and you need to wash it, else it will add flavour to your dish.
What westerners buy is raw meat, not fresh meat. Their meats are usually cleaned before leaving the factory–yes, factory, NOT farm–and, to make them look fresh and not develop some odour, they wash them with certain chemicals.
This is a really recipe and i learned a few things watching you're video.
Cleaning your meat can also help remove little bone chunks and shards from the trimming.
Can I cook lamb ribs in this manner?
Authentic Chinese Salt and Pepper Ribs (Jiao Yan Pai Gu)
This recipe features crispy, golden exterior and tender, flavorful meat, highlighted by a custom-made Sichuan peppercorn seasoning.
—
I. Homemade Salt & Pepper (Jiao Yan) Seasoning
This makes more than you need; store the extra in a sealed container for up to 3 months.
Ingredients:
• 1 Tbsp Sea salt
• 2 Tbsp Sichuan peppercorns
• ½ Tbsp Black peppercorns
• 1 tsp Raw sesame seeds
• ½ tsp Cumin seeds
• 1 tsp Chili powder
• 1 tsp Garlic powder
Instructions:
1. In a wok over low heat, toast the salt, Sichuan peppercorns, black peppercorns, sesame seeds, and cumin seeds for a few minutes until fragrant.
2. Let the mixture cool, then transfer to a coffee grinder.
3. Add the chili powder and garlic powder, then grind everything into a fine powder.
—
II. The Ribs
Ingredients:
• Main: 500g (approx. 1 lb) Pork ribs, cut into 2-3 inch pieces.
• Tenderizing Clean (Optional):
° 2 Tbsp flour
° 3 Tbsp Chinese cooking wine
° 1 tsp baking soda
• Marinade:
° 1½ tsp Homemade Jiao Yan seasoning
° 1 tsp Sugar
° 2 tsp Soy sauce
° ½ inch Ginger (grated)
° 2 cloves* Garlic (grated)
• Coating: ½ cup Cornstarch + 1 tsp Baking powder.
• Garnish: Diced scallions, red chilies, and green chilies.
Instructions:
1. Clean & Tenderize: Rub the ribs with flour, wine, and baking soda for 5 minutes. Rinse under cold water and pat completely dry with paper towels.
2. Marinate: Mix the ribs with the Jiao Yan seasoning, sugar, soy sauce, ginger, and garlic. Marinate for 20-30 minutes (or overnight).
3. Coat: Combine cornstarch and baking powder in a jar or bag. Add the ribs and shake until well-coated. Let the coated ribs rest for 15 minutes to help the starch bond.
4. First Fry: Heat oil to 320°F (160°C). Fry the ribs for 6–8 minutes until lightly colored. Remove and let rest for 15 minutes.
5. Double Fry: Increase oil temperature to 380°F (193°C). Fry the ribs again for 2–3 minutes until beautifully golden brown and extra crispy.
6. Finish: Toss the hot ribs with the diced garnish and an additional 1–2 teaspoons of the Jiao Yan seasoning to taste.
—
Enjoy your delicious homemade Salt and Pepper Ribs!
[Source: Better Than Takeout – Authentic Chinese Salt and Pepper Ribs]
wet market oh no
Oh wow that looks good!
I love your recipes so much and make them at least once a week, particularly for our friends from Hongkong. Could you possibly mention the temperature in Celsius alongside Fahrenheit in your videos, as all of Europe is not familiar with Fahrenheit. This would be the icing on the cake! Many thanks!
Hi Mandy: Since your mom is from Hunan, can you do a video for 湖南农家小炒肉？ thanks 🙏!
id love to travel to China again just to eat more Sichuan dishes.
She is so beautiful ❤
Добрый день! Не могли бы вы вклють в свои видео поддножку перевода субтитров на другие языки? В своё время, изз-за этого и подписался.
Mandy: too many seasoning
Dog: I'll be the judge of that
looks delicious. what kind of pup is that. so cute
Mandy I've just made your salt and pepper wings and ribs, and oh my good amazing, I think I need a bigger wok, or smaller ribs 😂😂😂 but thank you x x x
Mandy. What a great idea to use a jar! Thank you so much. I love sczehwan peppercorns !
I'm going to try this with pork chops.
Geez awesomeness
Can you do spicy garlic chicken with all veggies.. baby corn, water chestnut, woodear mushrooms.. I love this dish n they don't make it like they use to..
I think I need to find a woman with the same cooking skills. In my food preferences I'm definitely an asian trapped in a Scandinavian body.
That looks amazing! 😍🥳