If your taste buds are craving something bold, spicy, and unapologetically packed with flavor, then Sichuan Pepper Salt Pork Ribs need to be on your radar. A signature dish rooted in the bold traditions of Sichuan cuisine, these ribs are known for their deep umami character, addictive spice blend, and that unforgettable tingling, numbing sensation brought on by Sichuan peppercorns.

Whether you’re planning a cozy dinner for four or want to impress guests with a dish that’s just as sophisticated as it is comforting, this rib recipe hits all the right notes.

Why You’ll Love This Dish

Sichuan Pepper Salt Ribs are an explosion of flavor in every bite. Here’s why this recipe is worth trying:

• Signature Sichuan spice with numbing and warming complexity

• Perfect balance of salt, sweet, and savory

• Oven-baked, not fried, but still crisp and golden

• Minimal ingredients, maximum flavor

• Ideal for both casual dinners and special occasions

If you love bold Asian flavors and want something that’s easy yet extraordinary, this dish is tailor-made for you.

Ingredients Breakdown

Here’s what you need to bring these sizzling ribs to life:

• 1 lb pork ribs, cut into 2-inch pieces

• 1 tbsp Sichuan peppercorns (toasted and lightly crushed)

• 1 tbsp salt

• 1 tbsp sugar

• 1 tsp five-spice powder

• 1/2 tsp ground ginger

• 1/4 tsp ground white pepper

• 1 tbsp soy sauce

• 1 tbsp rice wine (optional but recommended)

• 1 tbsp vegetable oil

Optional: Add a pinch of red pepper flakes for extra heat.

Kitchen Equipment You’ll Need

• Sharp knife and cutting board

• Large mixing bowl

• Small bowl for spice mix

• Baking sheet

• Parchment paper or foil

• Oven (with broiler option)

• Tongs or spatula

Step-by-Step Instructions

1. Prepare the Pork Ribs

Rinse the ribs under cold water and pat them dry thoroughly. Removing excess moisture helps them brown better and absorb more flavor.

2. Make the Spice Blend

In a small bowl, combine:

• Sichuan peppercorns

• Salt

• Sugar

• Five-spice powder

• Ground ginger

• White pepper

Toast the Sichuan peppercorns lightly in a dry skillet beforehand for a more fragrant and flavorful spice blend.

3. Marinate the Ribs

In a large bowl, mix the spice blend with soy sauce, rice wine (if using), and vegetable oil. Toss the ribs into the marinade, ensuring each piece is evenly coated. Cover and let sit for at least 30 minutes, or refrigerate overnight for deeper flavor penetration.

4. Bake to Perfection

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. Arrange the ribs in a single layer without overlapping.

Bake for 20–25 minutes, flipping once halfway through. They should be tender inside and slightly caramelized on the outside.

5. Optional Broiling

For extra crispiness, turn on your broiler for the last 3–5 minutes. Keep a close eye to avoid burning.

6. Serve and Savor

Allow ribs to cool slightly before serving. Garnish with chopped scallions or sesame seeds if desired.

Flavor Profile

These ribs deliver:

• Savory depth from soy sauce and five-spice

• Sweetness from a touch of sugar

• Numbing heat from Sichuan peppercorns

• Umami magic that lingers on the palate

They’re crispy on the outside, juicy on the inside, and hit every flavor note you want in a Chinese-style pork dish.

Tips & Tricks

• Don’t skip the marination. This step builds the foundation of flavor.

• For best results, toast the Sichuan peppercorns before grinding.

• Use meaty ribs with some fat for juicy results (baby back or spare ribs work well).

• Substitute alert: No Sichuan peppercorns? Try a mix of black pepper and a hint of lemon zest to mimic the numbing citrusy aroma (not identical, but close).

• Make it a meal: Serve with jasmine rice or stir-fried greens.

Variations and Swaps

• Use pork chops or tenderloin if ribs aren’t available.

• Add crushed garlic or fresh chili to the marinade for more punch.

• Pan-fry or air fry instead of baking for quicker crisping.

• Try a dipping sauce of soy sauce, rice vinegar, and chili oil on the side.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to regain crispness.

Freezing tips:
You can freeze cooked ribs for up to 1 month. Reheat from frozen in a preheated oven at 375°F until heated through.

What to Serve With Sichuan Pepper Salt Ribs

These ribs are quite bold on their own, so balance the meal with simple, fresh sides:

Food Pairings:

• Steamed jasmine rice or fried rice

• Garlicky Chinese broccoli (gai lan)

• Cucumber salad with sesame and vinegar

• Egg drop soup or hot and sour soup

Drink Pairings:

• Oolong tea or jasmine green tea

• Crisp lager or light pilsner

• Sparkling water with lime or yuzu

• Dry Riesling or Gewürztraminer if you prefer wine

Frequently Asked Questions (FAQ)

What makes Sichuan peppercorns special?
They’re not actually peppers, but the dried husks of the prickly ash plant. They produce a distinctive tingling, numbing sensation that enhances spicy foods without adding direct heat.

Is this dish very spicy?
Not necessarily. It’s more numbing and aromatic than hot. You can adjust the heat level by adding chili flakes if desired.

Can I marinate the ribs longer than overnight?
No, it’s best not to exceed 24 hours to prevent the salt from drying out the meat.

Can I use an air fryer?
Yes! Air fry at 375°F for about 15–18 minutes, flipping halfway through. The ribs come out wonderfully crispy.

Is rice wine essential?
It’s optional, but it adds subtle sweetness and aroma. Dry sherry or mirin can be used as substitutes.

Try It Tonight – And Share the Flavor!

Sichuan Pepper Salt Pork Ribs are a bold, unforgettable dish that delivers flavor far beyond the effort it takes to make. Whether you’re new to Sichuan cuisine or a longtime lover of Chinese flavors, these ribs will become a fast favorite.

🔥 Give this recipe a try and share it with fellow food lovers. Don’t forget to subscribe to our blog for more high-impact, globally-inspired recipes delivered straight to your inbox!