Gather the ingredients.
Stir-fry the salt and black pepper in a heavy frying pan over medium-low heat, shaking the pan, until the salt darkens.
Remove from the heat and stir-in the five-spice powder. Cool.
Cut the spareribs along the individual bones. Rub lightly with salt and pepper mixture. Cover and marinate in the refrigerator for 2 hours.
Preheat the oil for deep-frying to between 360 and 375 F.
Dust the spareribs with the cornstarch.
Use a deep-fryer basket to carefully add the ribs into the oil. Deep-fry the submerged spareribs for 3 to 4 minutes. Remove and drain.
Deep-fry the spareribs a second time. Until they are crispy and cooked (about 1 minute). Drain.
Serve with any remaining salt and pepper mix for dipping.