Chinese Black Bean Spare Ribs (Print Version)
# Ingredients:
→ Ribs Base
01 -
3 pounds meaty bone-in baby back pork ribs, cut into 2-inch pieces
02 -
4 ounces black bean garlic sauce (Lee Kum Kee brand recommended)
03 -
4 1/2 tablespoons low sodium soy sauce
04 -
1 1/2 tablespoons dry sherry
05 -
1 1/2 teaspoons granulated sugar
06 -
3 cups low sodium chicken broth
→ Sauce Thickener
07 -
1 1/2 tablespoons cornstarch
08 -
3 tablespoons low sodium soy sauce
09 -
1/2 cup broth from cooked ribs
→ For Serving
10 -
Diced scallions
11 -
Cooked white rice
# Instructions:
01 -
In a large pot, combine ribs with black bean sauce, soy sauce, sherry, and sugar. Mix until well coated. Pour chicken broth over ribs until covered.
02 -
Bring to a boil, then reduce to a gentle simmer. Cover and cook for 2 to 2 1/2 hours until meat is tender and falls off the bone.
03 -
Using a slotted spoon, carefully transfer the ribs to a large bowl.
04 -
In a small bowl, whisk cornstarch, soy sauce, and 1/2 cup hot broth until smooth. Slowly whisk into pot and simmer for 1 minute until thickened.
05 -
Return ribs to pot and gently toss in thickened sauce. Serve over rice and garnish with scallions.
# Notes:
01 -
Ask your butcher to cut ribs into 3 strips lengthwise, then between bone segments for 2-inch pieces
02 -
Check for bone fragments and trim sharp edges if needed
03 -
Start checking doneness at 1 hour 45 minutes - meat should shred easily