Description
This recipe features succulent braised spare ribs infused with a rich and aromatic black bean sauce. The ribs are first blanched to remove impurities, then slow-simmered in a savory sauce made from fermented black beans, ginger, garlic, and a blend of traditional Chinese seasonings, resulting in tender meat with deep, complex flavors perfect for a comforting meal.
Ingredients
Scale
Sauce Ingredients
- 1 cup Fermented black beans (Coarsely chopped)
- 2 tablespoons Cooking oil (For sautéing)
- 3 scallions (Chopped)
- 2 tablespoons Ginger (Minced)
- 1 teaspoon Sichuan peppercorns
- 1 optional Fresh chili (Adjust to taste)
- 4 cloves Garlic (Minced)
- 5 tablespoons Light soy sauce
- 2 tablespoons Shaoxing rice wine
- 1 tablespoon Sesame oil
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 1 cup Homemade black bean sauce or shop-bought
- 2 tablespoons Scallions (Finely chopped for garnish)
Main Ingredients
- 2 pounds Spare ribs (Well-marbled)
- 1 large Onion (Chopped)
- 1 tablespoon Additional ginger (Minced)
Instructions
- Prepare fermented black beans: Rinse the fermented black beans under running water to remove excess salt, then dry them thoroughly and coarsely chop to release their flavor.
- Infuse oil with aromatics: Heat cooking oil in a wok over medium heat. Add chopped scallions, minced ginger, and Sichuan peppercorns, sautéing until they turn lightly brown to infuse the oil with fragrance.
- Remove solids and add black beans: Discard the browned solids to keep the flavored oil clean. Add the chopped fermented black beans, fresh chili if using, minced garlic, light soy sauce, Shaoxing rice wine, sesame oil, sugar, salt, and the homemade or store-bought black bean sauce. Stir-fry gently for 2-3 minutes until well combined and aromatic, resulting in about 1 cup of rich sauce.
- Blanch the spare ribs: Place the spare ribs in a pot of cold water and bring to a boil. Skim off any foam and impurities that rise to the surface to ensure a clear broth. Drain the ribs and set aside.
- Sauté onions and ginger: In a clean pot, heat 1 tablespoon of oil over medium-high heat. Add chopped onion and additional minced ginger, frying until softened and fragrant.
- Braise the ribs: Add the drained spare ribs into the pot with onions and ginger. Pour in the prepared black bean sauce along with extra light soy sauce. Add enough hot water to cover the ribs. Cover and simmer gently for at least 40 minutes, allowing the ribs to tenderize and absorb the flavors.
- Reduce the sauce: Increase the heat to high and cook uncovered, stirring occasionally, until the broth reduces by half and thickens to a glossy, rich consistency coating the ribs.
- Finish and serve: Stir in finely chopped scallions for freshness and serve the braised spare ribs hot for maximum flavor and tenderness.
Notes
- Adjust the amount of fresh chili to control the spice level according to your preference.
- Blanching the ribs before braising removes impurities and results in a cleaner-tasting sauce.
- Use well-marbled spare ribs for tender, flavorful meat.
- If using store-bought black bean sauce, taste the sauce before adding extra salt to avoid over-seasoning.
- The dish pairs well with steamed white rice or noodles to soak up the flavorful sauce.
