Charcoal Grilled Cured Pork Ribs (Gaokao Ribs)

Experience authentic Lijiang street-style Gaokao ribs — cured pork ribs infused with Sichuan peppercorns, aromatic spices, and a caramelized sugar glaze, grilled to smoky perfection.

Ingredients

• 1.25 kg cured pork ribs
• 1 piece cucumber
• 1 piece ginger
• 2 stalks scallions
• to taste chili flakes
• 20 g cooking wine
• 5 g oyster sauce
• 3 g white pepper powder
• 20 g green Sichuan peppercorns
• 10 g red Sichuan peppercorns
• 20 g salad oil
• 10 g white sugar
• to taste yellow spice mix
• to taste white sesame seeds

Instructions

1. 1Add Aromatics and Chili Flakes

   

   Place sliced cucumber, ginger, scallions, and bright red chili flakes into the copper bowl containing the soaked pork ribs.

   Tip: Ensure the chili flakes are not excessively spicy if you prefer a milder flavor profile.
2. 2Pour Cooking Wine

   

   Pour 20 grams of cooking wine evenly over the seasoned pork ribs and spices.

   Tip: Cooking wine helps neutralize gamey odors and enhances the overall fragrance of the cured meat.
3. 3Add Oyster Sauce

   

   Add 5 grams of oyster sauce to the bowl, being careful not to over-season since the cured ribs are already salted.

   Tip: Keep the quantity minimal to prevent the dish from becoming overly salty.
4. 4Season with White Pepper

   

   Sprinkle 3 grams of white pepper powder over the ingredients in the bowl to add a subtle warmth.

   Tip: White pepper provides a sharp, earthy heat that blends well with cured meats.
5. 5Mix Ingredients by Hand

   

   Thoroughly mix all the ingredients together by hand to ensure every piece of rib is evenly coated with the spices and sauces.

   Tip: Hand-mixing allows for better distribution of seasonings compared to using utensils.
6. 6Add Sichuan Peppercorns

   

   Add 20 grams of green Sichuan peppercorns for enhanced flavor and aroma, along with 10 grams of red Sichuan peppercorns for extra numbing sensation.

   Tip: Green Sichuan peppercorns bring a vibrant aromatic freshness to the marinade.
7. 7Add red Sichuan peppercorns

   

   Add 10 grams of red Sichuan peppercorns into the bowl with the seasoned cured ribs to increase the numbing sensation of the dish.

   Tip: Red Sichuan peppercorns provide a deeper numbing effect compared to green ones.
8. 8Pour in salad oil

   

   Pour 20 grams of salad oil over the seasoned ribs mixture, then mix everything thoroughly and let it marinate for 20 minutes.

   Tip: Allowing the ribs to rest in the oil helps coat the ingredients and lock in flavors.
9. 9Sprinkle white sugar

   

   After marinating, add 10 grams of white sugar to the mixture and mix well. Sugar is added last to develop a desirable caramel flavor when grilled.

   Tip: Adding sugar at the end prevents it from drawing out too much moisture during the initial marination.
10. 10Skewer the ribs

    

    Take a round skewer and thread it through the meat from one side, fold it over, and thread it through again while keeping the width moderate.

    Tip: Thread carefully to ensure the meat stays secure and balanced during grilling.
11. 11Grill over charcoal

    

    Place the perfectly skewered ribs onto a rectangular grill over hot charcoal. The charcoal heat will cook the meat and bring out a vibrant red color representing prosperity.

    Tip: Ensure the charcoal heat is evenly distributed for a consistent cook.
12. 12Brush with oil while grilling

    

    Brush a thin layer of oil over the grilling ribs and turn them over frequently. Brushing oil helps lower the temperature and prevents the meat from burning.

    Tip: Apply a thin layer rather than a thick one to maintain the right cooking temperature.
13. 13Apply Yellow Spice Powder

    

    Sprinkle the yellow spice mix evenly over the sizzling, grilled ribs, flip them over, and apply another light sprinkle of the spice mix to enhance the savory flavor profile.

    Tip: Apply the spice mix in layers to ensure it adheres properly and toasts well over the charcoal heat.
14. 14Garnish with Sesame Seeds

    

    Finish the grilling process by generously sprinkling white sesame seeds over the glistening, bubbling surface of the cooked ribs just before taking them off the heat.

    Tip: Sesame seeds add a nutty aroma and a final touch of visual contrast to the finished dish.

Storage & Reheating

Burn It Off

Frequently Asked Questions