Black Bean Pork Ribs (Print)
Juicy slow-cooked pork ribs in rich black bean sauce. These are melt-in-your-mouth delicious and better than takeout!
# Ingredients:
→ Base for Ribs
01 -
4 ounces of black bean garlic sauce (suggested: Lee Kum Kee brand)
02 -
About 3 pounds of pork baby back ribs, cut into 2-inch sections, with the bone in
03 -
1 1/2 teaspoons white sugar
04 -
3 cups of chicken broth (low sodium)
05 -
1 1/2 tablespoons of dry sherry wine
06 -
4 1/2 tablespoons of soy sauce, low in sodium
→ Slurry for Thickening
07 -
3 tablespoons of low-sodium soy sauce
08 -
1 1/2 tablespoons of cornstarch
09 -
1/2 cup of hot stock from cooked meat
→ Toppings and Sides
10 -
Chopped green onions
11 -
Steamed white rice
# Steps:
01 -
In a big pot, mix together soy sauce, black bean garlic sauce, sherry, sugar, and ribs until everything is coated. Top it off with chicken broth to fully cover the ribs.
02 -
Bring the pot to a boil, lower the heat to keep it at a low simmer, and cover. Let this cook for 2 hours or until the meat is fork-tender and almost falls apart.
03 -
Using a big spoon with holes, lift the ribs and place them gently in a wide bowl.
04 -
Mix together cornstarch, soy sauce, and some hot broth in a small bowl to make a smooth mixture. Slowly stir this into the pot and cook for a minute until it thickens up.
05 -
Put the ribs back in the pot and gently toss them to coat well in the glossy sauce. Serve them with rice and sprinkle green onions on top.
# Notes:
01 -
Ask the butcher to slice ribs into 3 narrow strips, then cut through the bones into 2-inch pieces.
02 -
Check for leftover bone bits or sharp edges and clean or trim them up.
03 -
Check readiness starting at 1 hour 45 minutes—when meat is done, it will pull apart with ease.