Spareribs With Black Bean Sauce
Spareribs are slowly simmered in a savory mixture including Chinese fermented black beans and garlic. Don't have black beans on hand? You can substitute 2 tablespoons of black bean sauce - add it with the chicken broth and other seasonings near the end of cooking.
- 2 pounds baby back spareribs
- 2 tablespoons fermented black beans (also called salted black beans)
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons dark soy sauce
- 3 tablespoons oil for stir-frying, or as needed
- 1 small red chili pepper, de-seeded and chopped
- 1 cup chicken broth or water
- 1 tablespoon light soy sauce
- 1 teaspoon brown sugar
- a few drops sesame oil
- 2 scallions (spring onion, green onion) cut into 3 - 4 pieces
Cut apart the spareribs. Rinse the fermented black beans thoroughly and then mince. (Not rinsing the beans will make the taste too salty). Mash the beans together with the minced garlic and ginger, and the dark soy sauce. Set aside.
Heat the wok over medium-high to high heat and add 2 tablespoons oil. When the oil is hot, add the spareribs and stir-fry until browned (4 to 5 minutes). Remove.
Add the remaining 1 tablespoon oil, if needed. Add the chopped red chili and the mashed bean mixture. Stir-fry until aromatic.
Add the spareribs back into the wok and mix with the bean mixture. Add the broth. Stir in the soy sauce and sugar. Turn down the heat and braise, covered, until the ribs are tender (about 10 minutes).
Turn off the heat and stir in a few drops of sesame oil. Serve garnished with the scallion.
Yield: 4-6 Servings