Ingredient List Print Recipe
- 5 lb spare ribs of pork, cut into 3 inch pieces by the butcher on his band
- 4 T peanut Oil
- 7 T Chinese salted black beans (not the seasoned variety)
- 4 T hoisin sauce
- 4 T oyster sauce
- 15 cloves whole smashed and peeled garlic
- 4 T soy sauce
- 8 T sugar
- 1 c hot water
- 1/2 c rice wine (or sake)
- 8 dried chiles
- 1/2 c minced scallions
Make Extra, These are Addictive.
I’ve made these ribs hundreds of times. I love demoing it at food festivals, I’ve taught it in dozens of cooking classes, and I make it at home regularly. Friends and family clamor for the recipe, and are surprised at just how easy this dish is to whip up at home. You can find the black beans at Asian grocery stores. Make sure you buy the unseasoned version.
Combine the beans, garlic, soy, sugar, hoisin, oyster sauce, sake, and water. Place a large cast iron pot or heavy enameled casserole on high heat.
Add oil and swirl. Add the scallions and chilies. Swirl and add the ribs. Toss for 4 to 5 minutes. DO NOT SCORCH.
Give the seasoning a stir and add to the pot. Bring to a boil. Stir. Lower to a simmer. Cover.
Cook for 1 hour stirring occasionally.
Remove from heat.
Pour off sauce and degrease.
Transfer ribs and ‘cleaned sauce’ to a second pot and simmer uncovered for 10 to 15 minutes.
Sauce should reduce to a rich consistency.
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