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Pork Spareribs in Black Bean Sauce
From the kitchen of  Kaila Chan


2-1/2 lbs pork spareribs
2 slices ginger, minced
2 cloves garlic, minced
4 stalks green onions, sliced diagonally in 1" pieces
2 tbsp salted black beans
1 tsp salt
1/2 tsp sugar
2 tsp soy sauce
1 tsp cornstarch
2 cups water or soup stock
1 tbsp peanut oil
1/2 tsp sesame seed oil

Cut ribs into serving size strips.  Wash beans and place in bowl with ginger and garlic.  Mash beans, ginger and garlic. 

Heat peanut oil in wok or frying pan.  Add salt to ribs and sauté in oil.  Drain excess fat and turn ribs frequently.  Add black bean mixture when ribs are lightly browned.  Mix well.  Add water, stir and cover.  Reduce heat when mixture begins to boil and cook 25-30 minutes.  Dissolve cornstarch in water to thicken.  Add soy sauce, sugar, onions and cornstarch to ribs/black beans and mix well.   Continue cooking 1-2 minutes.  Before serving, add sesame seed oil and mix.  Serves 5-6.

*Some Asian grocery stores have prepared black bean sauce that you can use.

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