Black Bean Spareribs
Savor the bold and savory flavors of Black Bean Spareribs, a classic Cantonese-style dish that’s both comforting and irresistibly delicious. Tender pork spareribs are marinated in an umami-rich blend of soy sauce, oyster sauce, and Shaoxing wine, then cooked to perfection in a fragrant sauce infused with mashed fermented black beans, garlic, and ginger. The ribs are simmered until melt-in-your-mouth tender, with the sauce thickening to coat every bite. Garnished with fresh green onions and a drizzle of sesame oil, these spareribs are a perfect pairing for fluffy steamed rice, making them an ideal centerpiece for a satisfying home-cooked meal. Packed with authentic flavors and easy-to-follow steps, this recipe celebrates the essence of Chinese comfort food.
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Recipe Information
Ingredients
- 1.5 lbs Pork spareribs, cut into 2-inch pieces
- 2 tbsp Fermented black beans, rinsed and mashed
- 3 cloves Garlic, minced
- 1 tbsp Ginger, finely minced
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp Sugar
- 1 tsp Cornstarch
- 1 tbsp Vegetable oil
- 2 stalks Green onions, sliced for garnish
- 1 tsp Sesame oil
Instructions
In a large bowl, combine the cut pork spareribs with soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, and 1 tsp of sesame oil. Mix well to coat the ribs evenly and let them marinate for 15 minutes.
Meanwhile, rinse the fermented black beans under cold water to remove excess salt. Mash them gently with the back of a spoon to form a paste.
In a large skillet or wok, heat 1 tbsp of vegetable oil over medium heat. Add the mashed black beans, minced garlic, and ginger, and stir-fry for 1-2 minutes until fragrant.
Add the marinated spareribs to the skillet and stir-fry for 3-4 minutes until the ribs are lightly browned on the outside.
Pour 1/4 cup of water into the skillet and reduce the heat to low. Cover the skillet with a lid and let the ribs simmer for 20 minutes, stirring occasionally to ensure even cooking.
Remove the lid and increase the heat to medium-high to evaporate any excess liquid, if necessary. Continue to cook the ribs until the sauce thickens and coats the ribs well.
Transfer the ribs to a serving plate, garnish with sliced green onions, and serve hot with steamed rice.
Nutrition Facts
Calories |
2356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.5 g | 240% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 572 mg | 190% | |
| Sodium | 2133 mg | 93% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.2 g | ||
| Protein | 143.3 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1749 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
