Spare Rib W/ Black Bean Sauce Recipe

Prep and season

Pat the spare ribs dry with paper towels. Season evenly with 1 tsp kosher salt and 1 tsp ground black pepper.

Marinade binding

In a small bowl combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch and 2 tbs cold water. Whisk until smooth. Toss the seasoned ribs in this mixture to coat. Let rest 15 minutes while preparing blanching water.

Blanch ribs

Bring 6 cups of water and the smashed 1-inch piece of ginger to a boil in a large pot. Add the ribs and blanch for 3 minutes to remove surface impurities. Skim foam, then drain ribs and rinse briefly under warm running water. Pat dry.

Brown ribs

Heat 2 tbs vegetable oil in a wide skillet or shallow Dutch oven over medium-high heat. Add the ribs in a single layer and brown on all sides, about 2–3 minutes per side. Work in batches if necessary. Remove browned ribs and set aside.

Prepare aromatics: Rinse the fermented black beans briefly in water to remove excess salt, then roughly chop. Separate scallion whites from greens and slice thinly. Mince 4 cloves garlic and 1 tbs fresh ginger. Thinly slice optional chili if using.

Sauté aromatics: Using the same pan (wipe out if burnt bits are excessive) reduce heat to medium and add 1 tbs vegetable oil if needed. Add the chopped fermented black beans and cook 30 seconds, mashing lightly with the back of a spoon to release flavor. Add minced garlic, minced ginger and the scallion whites; cook 1–2 minutes until fragrant but not browned.

Build sauce: Stir in 1 tbs oyster sauce, 1 tbs light soy sauce, 1 tsp dark soy sauce, and 1 tsp sugar. Pour in 3 cups chicken stock or water and scrape any browned bits from the bottom of the pan. Bring mixture to a gentle simmer.

Simmer with ribs: Return the browned spare ribs (and any accumulated juices) to the pan, submerging them in the sauce. Bring to a simmer, then reduce heat to low, cover, and braise gently for 45–55 minutes until ribs are tender and meat pulls easily from bone. Check once midway and spoon sauce over ribs.

Thicken sauce and finish: Remove ribs to a plate and keep warm. Increase heat to medium-high and simmer sauce for 3–5 minutes to concentrate flavors slightly. Mix 2 tsp cornstarch slurry (2 tsp cornstarch + 2 tsp cold water) and whisk into the simmering sauce. Cook 1–2 minutes until sauce thickens to glossy consistency. Stir in 1 tsp sesame oil and adjust seasoning with salt or light soy sauce to taste. Return ribs to sauce to coat, then transfer to serving dish.

Garnish and serve: Sprinkle toasted sesame seeds if using and scatter sliced scallion greens over the ribs. Serve hot with steamed rice or steamed buns.