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Spare Ribs with Black Bean Sauce Recipe

Chinese · Main course · 80 min total

Tender pork spare ribs are braised in a savory, aromatic black bean sauce, a classic Cantonese dish that's perfect served over steamed rice.

Ingredients

• 2 lbs pork spare ribs, cut into individual ribs
• 2 tbsp fermented black beans, rinsed and coarsely chopped
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp vegetable oil
• 1 cup chicken broth
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 2 green onions, sliced for garnish

Instructions

1. Bring a pot of water to a boil. Add spare ribs and blanch for 3 minutes to remove impurities. Drain and rinse under cold water. Pat dry.
2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add ribs and sear until browned on all sides, about 5 minutes. Remove ribs and set aside.
3. Reduce heat to medium. Add garlic and ginger, stir-fry for 30 seconds until fragrant. Add chopped black beans and cook for 1 minute.
4. Return ribs to the wok. Add chicken broth, soy sauce, sugar, Shaoxing wine, sesame oil, and white pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until ribs are tender.
5. Uncover and increase heat to medium-high. Stir in cornstarch slurry and cook, stirring, until sauce thickens, about 1-2 minutes.
6. Transfer to a serving plate and garnish with sliced green onions. Serve hot with steamed rice.

Tips

• For a spicier version, add 1-2 dried red chilies with the garlic.
• Fermented black beans can be found in Asian grocery stores; rinse them to reduce saltiness.
• Leftovers can be refrigerated for up to 3 days and reheat well.

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