Braised Spareribs
Submitted by shirleyd10
Chinese-style pork spareribs braised in fermented black bean sauce with garlic and rice wine. Wok-seared then simmered until fall-off-the-bone tender in just 90 minutes.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minThese braised spareribs get their deep, savory punch from fermented black beans and garlic, a classic Cantonese pairing that transforms simple pork ribs into something extraordinary.
The ribs are first seared in a smoking-hot wok to lock in flavor, then gently simmered in a sauce built on soy, rice wine, and chicken broth until the meat practically slides off the bone.
It’s the kind of dish that fills your kitchen with the most intoxicating aroma and has everyone hovering around the stove asking “is it ready yet?"
Chef Tips
- Get your wok ripping hot before adding the ribs. That initial sear creates a caramelized crust that builds layers of flavor in the braise.
- Ask your butcher to cut the rib strips crosswise into riblets for you. Saves time and keeps your cutting board clean.
- Don’t skip skimming the fat from the braising liquid at the end. Thicken it with a cornstarch slurry for a glossy, restaurant-worthy sauce.
- Serve over steamed jasmine rice to soak up every drop of that black bean sauce.
Ingredients
Directions
Cut the strips of ribs between the bones into riblets.
Stir-fry the spareribs in a wok over high heat to brown them in their own fat (about 4 minutes).
(You may want to start them off with a tablespoon of peanut oil.) Drain off the fat and add the sauce ingredients except the broth.
Mix them well.
Add the broth and reduce the heat. Let the ribs simmer 60 minutes.
Remove the ribs to a serving plate and garnish them with the scallion tops.
(The liquid in the wok can be skimmed of fat and thickened with cornstarch to make a sauce, if you like.)
Serves 4 to 6 as a main course.
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