Black Bean Sauce Spareribs Recipe

Prepare the ribs

Rinse the spareribs and pat dry with paper towels. Trim excess fat if desired and cut into 2-3 bone pieces if not already cut.

In a large bowl, combine salt, white pepper, 2 tbsp light soy sauce, 1 tbsp shaoxing wine and 2 tbsp cornstarch. Add 1 tbsp vegetable oil and toss the ribs until evenly coated. Let marinate for 20–30 minutes at room temperature (or up to 2 hours refrigerated).

Rinse the fermented black beans briefly under running water and drain. Using the flat side of a knife, gently mash the beans into coarse pieces on a cutting board; set aside (3 tbsp whole ~ yields 2–3 tbsp mashed).

Combine the sauce components in a small bowl: 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, 3 tbsp chicken stock (or water), and 1 tsp sesame oil. Stir to dissolve the sugar. Prepare a slurry by mixing 1 tsp cornstarch with 1 tbsp cold water; set aside.

If using toban djan, have 1 tsp ready for a touch of heat; otherwise omit.

Slice green parts of scallions for garnish and separate white parts (if desired) to add into sauce during finishing.

Heat a large heavy-bottomed skillet or wok over medium-high heat until hot. Add 2 tbsp vegetable oil and swirl to coat.

Working in batches if necessary, add marinated spareribs to the hot pan in a single layer and brown on all sides, about 3–4 minutes per side. Use tongs to turn; you are not cooking through, just building color. Remove browned ribs to a plate.

Reduce heat to medium. Add mashed fermented black beans to the pan and stir-fry for 30–45 seconds until aromatic. Add minced garlic (6 cloves) and minced ginger (1 tbsp) and cook another 30 seconds, being careful not to burn.

Return browned ribs to the pan, nestling them into the aromatics. Pour in 500 ml water (or enough to come about halfway up the ribs) and add the prepared sauce mixture (oyster sauce/soy/sugar/stock) and 1 tbsp shaoxing wine if you want more depth. Bring to a gentle simmer.

Cover the pan with a tight-fitting lid, reduce heat to low, and braise gently for 45–55 minutes, turning the ribs once or twice so they cook evenly. The ribs are done when meat is tender and pulls easily from the bone.

Remove the lid and increase heat to medium-high to reduce the braising liquid for 3–5 minutes until it thickens slightly. Stir occasionally and skim off excess fat with a spoon.

Stir the cornstarch slurry again and add it to the pan while stirring to thicken the sauce to a glossy coating. Cook 1–2 minutes more until sauce clings to ribs. Taste and adjust seasoning with a pinch of salt or additional light soy sauce if needed.

Turn off heat and drizzle 1/2 tsp sesame oil over the ribs; toss gently to coat. Sprinkle sliced scallion greens and toasted sesame seeds on top for garnish.

Transfer the black bean sauce spareribs to a serving platter. Serve hot with steamed white rice or Chinese steamed buns. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water to loosen the sauce.