Braised spare ribs with black bean sauce
Multi-layered flavour penetrating the tender meat, braised spare ribs with black bean sauce is a scrumptious treat requiring effortless preparation.
Servings: 4
Ingredients
For the black bean sauce (skip if using shop-bought version)
- 70 g fermented black beans about ½ cup
- 110 ml cooking oil about ½ cup
- 1 stalk scallions, cut into sections
- 3 slices ginger
- ½ teaspoon Sichuan pepper
- 3 tablespoon fresh chilli, finely chopped optional
- 2 tablespoon garlic minced
- 1 tablespoon light soy sauce
- 1 teaspoon Shaoxing rice wine
- ½ teaspoon sesame oil
- 1 pinch sugar
- 1 pinch salt
For the ribs
- 700 g spare ribs about 1½ lb
- 1 tablespoon cooking oil
- 1 onion, sliced
- 2 teaspoon ginger, julienned
- 3 tablespoon homemade black bean sauce or shop-bought (see note 1)
- 1 tablespoon light soy sauce
- 1 stalk scallions, finely chopped
Instructions
Make the black bean sauce (skip if using shop-bought version)
- Rinse fermented black beans under running water. Dry them very well with kitchen paper. Coarsely chop them into small pieces.
- Place scallions, ginger and Sichuan peppercorn in a wok. Pour in oil then heat up over medium heat. When the scallions and ginger become lightly brown, pick them out along with the Sichuan peppercorn and discard.
- Add fermented black beans and all the other ingredients for the sauce into the oil. Stir fry for 2-3 minutes. This recipe makes about 1 cupful of sauce (See note 2 for other usage and storage tips).
Braise the pork ribs
- Put 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 over 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 at least 40 minutes until the meat becomes tender.
- Turn the heat to high, then cook uncovered until the broth reduces by half and becomes thick. Stir in scallions then dish out to serve.
Notes
1. You may also use shop-bought black bean sauce, such as Lao Gan Ma preserved black beans in chili oil (老干妈风味豆豉). Due to different levels of saltiness, you might need to adjust the volume of the sauce needed for braising the ribs.
2. This recipe makes about 1 cupful of black bean sauce. Store in an airtight jar when it’s completely cool. Use it within 2 weeks. For inspiration on other ways to use this versatile sauce, please read Homemade Spicy Black Bean Sauce.
Nutrition
Serving: 1serving | Calories: 586kcal
