|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 55g||70%|
|Saturated Fat 15g||73%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||0%|
|Total Sugars 1g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chinese spareribs with black bean sauce are a tasty and simple dish to make at home. It works great as a main or side dish. This is a great recipe for cooks who like the one pan method of cooking. The whole meal can be completed with the use of one wok or frying pan.
Traditionally, this dish is made with fermented whole black beans, while they can be found in any Chinese grocery store a simple prepared black bean sauce makes this dish much easier to cook. The prepared black bean sauce takes the work out of rinsing and mashing fermented black beans without sacrificing the flavor. The sauce is an essential time saver for any busy cook who wants a fast meal but doesn't want to miss out on great flavors.
"These little spareribs were delicious! The flavor was perfect, and they were very easy to prepare and cook in a wok. No marinating time, and they were done in about 30 minutes start to finish. Have the meat department or butcher cut the ribs in half or thirds crosswise." —Diana Rattray
2 pounds pork spareribs, trimmed and cut into 1-inch pieces
3 tablespoons oil, for stir-frying
1 teaspoon minced ginger
2 teaspoons cornstarch, dissolved in 4 teaspoons water, optional
For the Sauce:
Gather the ingredients.
Trim ribs and cut into 1-inch pieces.
In a small bowl, combine sauce ingredients and set aside.
Heat a wok to medium-high heat and add oil. When oil is ready, add ginger and stir-fry until aromatic (about 15 seconds).
Add spareribs, stir-frying until they are lightly browned. Add sauce.
Reduce heat to medium, cover and simmer for about 10 minutes. If you would like a thicker sauce, stir together cornstarch and water slurry and add it to wok. Simmer, stirring, until sauce thickens.
- You could use a cleaver to cut the ribs, but it's much easier to leave it to your butcher or someone in your meat department. Ask the butcher to cut the slab of ribs in half or into thirds crosswise to make the smaller riblets. Before cooking, make sure to rinse the ribs under cold water to ensure there are no bone fragments clinging to the meat. Pat them with paper towels to dry and continue with the recipe.
- For extra garlic flavor, add 1 or 2 minced cloves of garlic to the wok along with the ginger.
- For an attractive presentation, finish the ribs with a garnish of chopped scallions.
- Cut a medium onion into 1-inch chunks and add them to the ginger in the wok; stir-fry for 1 additional minute before adding the ribs.
How to Store
You can package leftover spareribs in a shallow airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in an airtight container or zip-close freezer bags for 3 to 6 months.
What's in Chinese black bean sauce?
Chinese black bean sauce usually includes fermented black soybeans, garlic, and soy sauce, along with salt and sugar, and may include spices and a thickener.