Spareribs With Black Bean Sauce
A classic Cantonese-style stir-fried spareribs dish in a savory garlicky black bean sauce.
⏱️ Prep: 15 min🍳 Cook: 15 min
Ingredients
| 2 pounds | 905 g | pork spareribs (trimmed and cut into 1-inch pieces) |
| 1 teaspoon | 5 ml | ginger (minced) |
| 3 tablespoons | 45 ml | oil (for stir-frying) |
| 2 teaspoons | 10 ml | cornstarch (dissolved in 4 teaspoons water), optional |
| 2 tablespoons | 30 ml | black bean sauce with garlic (or to taste), for the sauce |
| 2 tablespoons | 30 ml | dark soy sauce |
| 1 tablespoon | 15 ml | Chinese rice wine (or dry sherry) |
| 1 teaspoon | 5 ml | broth |
| 1 cup | 240 ml | water (or low-sodium chicken broth) |
| 1/4 teaspoon | 1.3 ml | crushed red pepper flakes |
Instructions
- Gather the ingredients.
- Trim the ribs and cut into 1-inch pieces.
- Mince the ginger. In a small bowl, combine the sauce ingredients (black bean sauce, dark soy sauce, rice wine, broth, water, and red pepper flakes) and set aside.
- Heat a wok to medium-high heat and add the oil. When the oil is ready, add the ginger and stir-fry until aromatic (about 15 seconds).
- Add the spareribs, stir-frying until they are lightly browned. Add the sauce.
- Reduce the heat to medium, cover and simmer for about 10 minutes.
Tip: If you want to thicken this recipe, mix the cornstarch and water together while the other ingredients cook. Once the ingredients are finished simmering, give the cornstarch/water mixture a quick re-stir and add, stirring to thicken.