- Start with the brine, in a large pan add 1.5 ltr water, 80g sea salt, 40g pink sea salt, 4 star anise, 1 tbsp black peppercorns, 5 dry red chillis and 1 tbsp of Szechuan peppercorns. Bring the brine solution up to a boil and boil for 15 minutes to dissolve all of the salt. Allow the brine to cool until it reaches a cool temperature. Next slice the ribs by following the bone to make strips of ribs, then add the ribs to the chilled brine. Allow the ribs to sit in the brine the night before cooking.
It’s okay to skip the brining stage although I highly recommend it as it takes things to a whole other level. If you wanted to try beef ribs or even chicken with this recipe they would also work great. Hope you like this recipe!!!