Chinese Black Bean Spare Ribs
Tender braised pork ribs coated in a savory-umami black bean sauce with garlic and ginger. A showstopping weeknight dinner that tastes like takeout but braises hands-off on the stovetop.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 45g
Ingredients
- 2.5 lbs pork spare ribs
- 3 tbsp fermented black beans (douchi), rinsed
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 2 tbsp vegetable oil
- 1 cup water
Instructions
- 1
Pat ribs dry with paper towels. Cut into individual bones if necessary.
- 2
Mash black beans with the side of a knife until slightly broken up.
- 3
Heat oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers, about 1 minute.
- 4
Sear ribs in batches without moving, 2-3 minutes per side until browned. Transfer to a plate.
- 5
Add garlic and ginger to the pot, stirring until fragrant, about 30 seconds.
- 6
Stir in black beans, soy sauce, vinegar, sugar, and water. Scrape up browned bits.
- 7
Return ribs to the pot. Bring to a simmer, then reduce heat to medium-low.
- 8
Cover and braise until ribs are fork-tender, 35-40 minutes. Stir occasionally.
- 9
Uncover and simmer 2-3 minutes until sauce coats the ribs and thickens slightly.
- 10
Taste and adjust salt. Serve hot with steamed rice.
Tools you’ll need
- large Dutch oven or 5-quart heavy pot with lid
- paper towels
- wooden spoon or silicone spatula
- chef's knife
- cutting board
- tongs
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