Description
This recipe delivers succulent braised spare ribs cooked in a rich and aromatic black bean sauce. The tender ribs are simmered to perfection in a savory blend of fermented black beans, ginger, scallions, and a combination of soy sauce and Shaoxing rice wine, resulting in a deeply flavorful and satisfying Chinese-inspired dish.
Ingredients
Scale
Sauce Ingredients
- 1 cup Fermented black beans (coarsely chopped)
- 2 tablespoons Cooking oil (for sautéing)
- 3 scallions (chopped)
- 2 tablespoons Ginger (minced)
- 1 teaspoon Sichuan peppercorns
- 1 fresh chili (optional, adjust to taste)
- 4 cloves Garlic (minced)
- 5 tablespoons Light soy sauce
- 2 tablespoons Shaoxing rice wine
- 1 tablespoon Sesame oil
- 2 tablespoons Sugar
- 1 teaspoon Salt
Main Ingredients
- 2 pounds Spare ribs (well-marbled)
- 1 large Onion (chopped)
- 1 tablespoon Additional ginger (minced)
- 1 cup Homemade black bean sauce or shop-bought
- 2 tablespoons Scallions (finely chopped, for garnish)
Instructions
- Prepare black beans: Rinse the fermented black beans under running water to remove excess salt. Dry them thoroughly and then coarsely chop.
- Infuse oil: Heat cooking oil in a wok over medium heat. Add chopped scallions, minced ginger, and Sichuan peppercorns. Cook until the aromatics turn lightly brown.
- Create black bean sauce: Remove the solids to keep the infused oil, then add the chopped fermented black beans, garlic, fresh chili (if using), light soy sauce, Shaoxing rice wine, sesame oil, sugar, and salt. Stir-fry together for 2-3 minutes until the sauce is well combined and fragrant, forming about 1 cup of rich sauce.
- Parboil ribs: Place the spare ribs in a pot with cold water, bring to a boil, and skim off any foam that rises to the surface. Drain and set ribs aside.
- Sauté aromatics: In a clean pot, heat a tablespoon of oil over medium-high heat. Sauté chopped onion and additional minced ginger until softened and fragrant.
- Simmer ribs: Add the drained spare ribs into the pot with sautéed onion and ginger. Pour in the prepared black bean sauce and add light soy sauce. Cover the ribs with hot water and bring to a gentle simmer.
- Braise: Reduce the heat and let the ribs simmer gently for at least 40 minutes until tender and flavorful.
- Reduce sauce: Increase the heat to high and cook uncovered, allowing the broth to reduce by half and thicken to a glossy rich sauce.
- Garnish and serve: Stir in the finely chopped scallions just before serving. Serve the braised spare ribs hot with steamed rice or your favorite side.
Notes
- Adjust the amount of fresh chili according to your preferred spice level.
- Parboiling the ribs removes impurities and results in a clearer, cleaner broth.
- If you cannot find fermented black beans, substitute with a good-quality black bean paste, but it will alter flavor slightly.
- Use well-marbled spare ribs for the best tender results.
- Simmering time can be extended for even more tender meat if desired.
