Chinese Black Bean Ribs (Print Version)
Soft and flavorful pork ribs simmered in black bean sauce. An easy-to-make, takeout-style meal at home.
# Ingredients:
→ Base for Ribs
01 -
Cut 3 pounds of pork baby back ribs into 2-inch pieces, leaving the bones in.
02 -
4 1/2 tablespoons soy sauce, preferably the low-sodium kind.
03 -
1 1/2 tablespoons of dry sherry for flavor.
04 -
4 ounces of black bean garlic sauce (Lee Kum Kee works great!).
05 -
1 1/2 teaspoons sugar, granulated variety.
06 -
3 cups chicken broth, use low-sodium if you'd like.
→ Sauce Thickening Ingredients
07 -
Use 1 cup reserved rib broth for sauce base.
08 -
3 tablespoons low-sodium soy sauce.
09 -
1 1/2 tablespoons of cornstarch to give the sauce more body.
→ Toppings & Sides
10 -
Freshly chopped green onion for garnish.
11 -
White rice, cooked and ready to serve alongside.
# Directions:
01 -
Mix the ribs in a large pot with soy sauce, black bean sauce, sherry, and sugar until coated. Add in enough chicken broth to just cover the ribs.
02 -
Let it come to a boil, then cover the pot and lower the heat. Let it cook gently for about 2 to 2 1/2 hours, until the meat is super tender and nearly falls apart.
03 -
Carefully pull the ribs out with a slotted spoon and place them in a big bowl nearby.
04 -
Whisk cornstarch, soy sauce, and hot broth from the pot in a small bowl. Pour the mix back into the pot slowly, stirring as it simmers for about a minute to thicken.
05 -
Return the ribs to the pot and coat them gently in the sauce. Dish it out with white rice and a sprinkle of those green onions on top.
# Notes:
01 -
Have your butcher cut the ribs lengthwise into three parts, then slice them into 2-inch chunks along the bones.
02 -
Look out for small bone chips and smooth out any pointy edges.
03 -
Start checking the meat around 1 hour and 45 minutes—if it pulls apart easily, you’re good!