Braised Ribs in Chinese Black Bean Sauce Recipe

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Recipe Category: Sauce

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Braised Ribs In Chinese Black Bean Sauce Recipe

Ingredients

  • 4 pounds pork baby back ribs (about 2 sides) or your favorite ribs
  • 1/4 cup flavorless cooking oil
  • 4 cloves garlic — finely minced
  • 2 tablespoons finely minced ginger
  • 2 tablespoons salted black beans — rinsed and chopped
  • 1 tablespoon cornstarch

CHINESE BLACK BEAN SAUCE

  • 1 cup chicken broth
  • 1/2 cup dry sherry or Chinese rice wine
  • 2 tablespoons thin soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon dark sesame oil
  • 2 teaspoons Asian chile sauce
  • 2 teaspoons sugar

Method

  1. Ask the butcher to cut the ribs across the bone, into 2-inch-wide strips.
  2. Remove the membrane from the underside of the ribs.
  3. Then cut each strip into 6-inch lengths.
  4. To make the sauce, combine all the sauce ingredients in a small bowl.
  5. Stir well.
  6. To braise the ribs, place a heavy stewpot over medium heat.
  7. Add the cooking oil.
  8. When the oil gives off little wisps of smoke, add the ribs.
  9. Fry the ribs until they are lightly browned, about 5 minutes.
  10. Tip out and discard the oil.
  11. Add the garlic, ginger; and black beans to the pot holding the ribs.
  12. Stir and toss with the ribs over medium heat for 30 seconds.
  13. Then add the sauce.
  14. Bring to a low boil, cover the pot, and decrease the heat to low, so the sauce is at a simmer, Cook the ribs until the meat is tender about 1 hour.
  15. About every 15 minutes during cooking, stir the ribs.
  16. Temporarily remove the ribs from the pot and, using strips of paper towels, lift off all oil that is floating on the surface of the sauce.
  17. Return the ribs to the sauce and bring to a simmer for 5 minutes, to heat through.
  18. If you do not plan to serve the ribs within the hour they maybe refrigerated in the sauce for up to 24 hours before returning them to a simmer.
  19. Mix the cornstarch with an equal amount of cold water.
  20. Stir in just enough of the cornstarch mixture to lightly thicken the sauce.
  21. You can keep the ribs warm for up to 1 hour on lowest heat, before serving.
  22. Serve the ribs glazed with the sauce.

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