Szechuan Peppercorn Spicy Grilled Ribs

Szechuan Peppercorn Spicy Grilled Ribs pack bold flavor with a unique kick. The peppercorns bring a numbing sensation that pairs perfectly with the heat from spices.

These ribs get their flavor from a blend of traditional Chinese ingredients. Marinating the ribs helps them absorb the savory and spicy notes. Grilling adds a smoky finish that makes them irresistible.

If you enjoy spicy food with layers of flavor, this dish is a must-try. You’ll taste a balance of heat, citrus, and smokiness in every bite.

Recipe Ingredients

This recipe uses baby back ribs seasoned with spices and marinated in a mixture of Szechuan peppercorns, soy sauce, hoisin sauce, chili paste, garlic, and ginger, with an optional honey glaze for added sweetness.

Here are the reqired for Szechuan Peppercorn Spicy Grilled Ribs:

For the Ribs:

• 2 racks of baby back ribs (about 2-3 pounds each)
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 tablespoon brown sugar

For the Marinade:

• 2 tablespoons Szechuan peppercorns
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons hoisin sauce
• 2 tablespoons chili paste or Szechuan chili oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon sesame oil
• 2 tablespoons honey
• 1 tablespoon cornstarch (optional, for thickening)
• 1 tablespoon water (if using cornstarch)

For the Glaze (optional but recommended):

• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar

Instructions

1. Prepare the Ribs:
   • Preheat your grill to medium heat (about 350°F or 175°C).
   • Remove the membrane from the back of the ribs if it’s still attached. This can be done by sliding a knife under the membrane and pulling it off with a paper towel for grip.
   • Mix the salt, black pepper, paprika, and brown sugar in a small bowl. Rub this mixture all over the ribs.
2. Prepare the Marinade:
   • Toast the Szechuan peppercorns in a dry skillet over medium heat until fragrant, about 2 minutes. Crush them using a mortar and pestle or a spice grinder.
   • In a bowl, combine the crushed Szechuan peppercorns, soy sauce, rice vinegar, hoisin sauce, chili paste (or Szechuan chili oil), garlic, ginger, sesame oil, and honey. Mix well.
   • If you prefer a thicker marinade, dissolve the cornstarch in water and add to the mixture. Stir until combined.
3. Marinate the Ribs:
   • Place the ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs and ensure they are well-coated.
   • Marinate in the refrigerator for at least 2 hours, or preferably overnight for more intense flavor.
4. Grill the Ribs:
   • Remove the ribs from the marinade and shake off any excess. Reserve some marinade for basting.
   • Place the ribs on the grill and cook over indirect heat for about 1.5 to 2 hours, turning occasionally and basting with the reserved marinade every 20 minutes. The ribs should be tender and have a nice char on the outside.
5. Prepare the Glaze (optional):
   • In a small saucepan, combine the honey, soy sauce, and rice vinegar. Heat over medium heat, stirring until the glaze is slightly thickened, about 3-5 minutes.
6. Finish the Ribs:
   • During the last 10 minutes of grilling, brush the glaze over the ribs for a sweet and tangy finish.
   • Once cooked, remove the ribs from the grill and let them rest for a few minutes before slicing.
7. Serve:
   • Slice the ribs between the bones and serve hot. You can garnish with extra Szechuan peppercorns or chopped green onions if desired.

Tips for Enhancing This Recipe

Use Fresh Spices
Freshly ground Szechuan peppercorns and spices make a noticeable difference. Fresh spices offer a more intense, vibrant flavor that will elevate the dish.

Dry-Age for Tenderness
Try dry-aging the ribs in the fridge for a day or two before marinating. This step enhances tenderness, helping the ribs absorb more of the bold marinade flavors.

Balancing the Flavor

Add Sweetness
To balance the spice, consider adding a touch of honey or brown sugar to the marinade. This sweetness softens the heat while creating a caramelized crust when grilling.

Increase Heat for Spice Lovers
If you crave more heat, feel free to add extra dried chilis or even a drizzle of chili oil. It intensifies the spice without overwhelming the other flavors.

Serving Suggestion

Cool Side Dishes
Pairing the ribs with a cool side, like a cucumber salad or pickled vegetables, cuts through the richness of the ribs. These refreshing sides balance the heat and add a crunchy contrast.

Fun Cooking Techniques

Low and Slow Cooking
For extra tenderness, cook the ribs low and slow before grilling. Bake or braise them at a low temperature, wrapped in foil, for a few hours.

This method ensures juicy, flavorful meat before finishing with a smoky char on the grill.

Let the Ribs Rest
After grilling, let the ribs rest for 5-10 minutes. This resting period allows the juices to redistribute, resulting in a more tender and juicy bite.