RCI-VG.004.1288.001

Spareribs with Black Bean Sauce

Serves 4 to 6

Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate

Ingredients

Method

1
Pat the spareribs dry with paper towels, then cut them into individual ribs or 2-3 bone pieces for even cooking.
2
Rinse the fermented black beans under cold water to remove excess salt, then lightly crush them with the side of a knife to release their flavor.
3
Heat 3 tablespoons of oil in a large wok or heavy skillet over medium-high heat until shimmering.
2 minutes
4
Working in batches if necessary, add the spareribs to the hot oil and sear until browned on all sides, about 8-10 minutes total, then remove to a plate.
10 minutes
5
Pour off excess oil from the wok, leaving about 1 tablespoon, then add the minced garlic, ginger, and red chili pepper, stirring constantly for 30 seconds until fragrant.
1 minutes
6
Add the crushed fermented black beans to the wok and stir for another 30 seconds to combine with the aromatics.
1 minutes
7
Pour in the dark soy sauce and light soy sauce, stirring to deglaze the wok and incorporate the pan drippings, then add the brown sugar and mix well.
8
Return the seared spareribs to the wok and toss to coat evenly with the black bean sauce.
2 minutes
9
Add the chicken broth or water and bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until the spareribs are tender and the sauce has reduced slightly.
35 minutes
10
Uncover the wok and continue cooking for 2-3 minutes if the sauce is still too thin, stirring occasionally to coat the ribs evenly.
3 minutes
11
Remove from heat and drizzle with sesame oil, then toss gently to combine.
12
Transfer the spareribs and sauce to a serving platter and garnish with the scallion pieces, then serve immediately.

What Makes This Variant Distinct

  • Original variant

Cuisines