Multi-layered flavour penetrating the tender meat, braised spare ribs with black bean sauce is a scrumptious treat requiring effortless preparation.
If you have had Cantonese dim sum brunch, you might know a dish called steamed spare ribs with black beans (豉汁蒸排骨). Bite-sized ribs seasoned by whole black beans and other Chinese condiment. It’s one of my favourite dim sum dishes. Inspired by this classic delicacy, I created a recipe using my homemade “spicy black bean sauce”. It’s finger-licking good, and it’s super easy to cook.
The dim sum steamed ribs have a chewy texture, whereas my braised spare ribs with black bean sauce is much tenderer. Cooked in liquid for at least 40 minutes, most of the meat falls off the bone quite easily. The braising process also helps the pungent flavour of black bean sauce to penetrate the meat.
In Chinese cuisine, braised meat dishes often involve procedures as follow:
- Blanche the meat to remove most of the impurities. Make sure you put the meat into cold water then heat up (instead of putting it into boiling water).
- In a clean pot, fry onion, ginger or garlic, etc. in a bit of oil to release their aroma. For today’s recipe, I use yellow onion (for its natural sweetness) and ginger.
- Stir in drained meat. Add seasoning and water. Leave to simmer.
- When the meat is fully cooked, uncover the pot then cook on a full heat to reduce and thicken the liquid. You should skip this procedure on two conditions: if the liquid is rather clear and can be consumed as a soup on its own, or the braising dish is cooked for a noodle soup dish.
In my braised spare ribs with black bean sauce, the key flavour comes from my homemade spicy black bean sauce (find the recipe here) which has a complex and multi-layered taste. You may use either the classic version or the mushroom version.
If you don’t have time to make homemade sauce in advance, please feel free to use shop-bought black bean sauce. Lee Kum Kee black bean garlic sauce is a good option. Due to the different levels of saltiness, you might need to adjust the volume of the sauce needed.
Multi-layered flavour penetrating the tender meat, braised spare ribs with black bean sauce is a scrumptious treat requiring effortless preparation.
Ingredients
- 700g / 25oz spare ribs
- 1 tablespoon vegetable oil
- 1 onion
- 2 teaspoons ginger, julienned
- 3 tablespoons homemade spicy black bean sauce (see note)
- 1 tablespoon light soy sauce
- 1 stalk spring onion, chopped
Instructions
- Put spare ribs into a pot filled with cold water (enough to cover the ribs completely). Bring the water to a full boil. Use a spoon to skim off the froth on the surface. Then drain the ribs.
- Heat up the oil in a clean pot on a medium high heat. Fry onion and ginger until they become soft.
- Stir in drained ribs. Add black bean sauce and soy sauce. Pour in hot water (just enough to cover the ribs). Cover the pot with a tight lid. Leave to simmer for 40 minutes.
- Turn the heat to high, then cook uncovered until the liquid reduces by half and becomes thick. Stir in spring onion before dishing out.
Notes
Click here to find my recipe of homemade spicy black bean sauce. Please feel free to skip the chilli if you don’t fancy hot food. If you wish, you may use shop-bought black bean sauce. Lee Kum Kee black bean garlic sauce is a good option. Due to the different levels of saltiness, you might need to adjust the volume of the sauce needed.
If spare ribs are your cup of tea, don’t forget to check out steamed pork ribs with butternut squash. I also have another braised dish you might find interesting: Chinese spiced beef and potato stew.
Happy cooking!
More comfort food featuring pork:
Hi, How come you said make sure to put the meat in cold water instead of boiling water? What is the difference? I always put the meat in boiling water when I Blanche the meat.
Hi! Thank you for your interest in my recipe! Yes, I always start the blanching process with the meat in cold water, then let it simmer for a while after the water begins to boil (as my parents and grandparents always did). With this slow and gentle method, I find it’s more effective to get most of the impurities out of the meat than starting in boiling water. Hope my explanation is helpful. However, if boiling water works fine for you, stick to it. Cooking is a very personal thing after all. Have a great day!