Dish of Spare Ribs in Black Bean Sauce
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Spare Ribs in Black Bean Sauce


China   -   Cantonese
Serves:
Effort:
Sched:
DoAhead:  		 4 side
***
45 min
Most		 This distinctly flavored spare rib recipe from the Southeast of China produces plenty of sauce so it's fine for serving with long grain rice. It reheats well but the bell peppers will be less crisp.




2
2
------
2-1/2
2
2
1
1-1/2
1/4
------
1
1/2
2
1/2
3/4
------
2
1/2
#
lrg
---
T
cl
T
T
T
t
---
T
c
T
t
t
---
T
c
Pork Ribs (1)
Bell Peppers (2)  
-- Sauce
Black Beans (3)
Garlic
Soy Sauce
Rice Wine
Water
Sesame Oil
-- Thickener
Cornstarch
Water
Dark Soy Sauce
Sugar
Salt
-----------
Oil
Stock, strong
PREP   -   (50 min - 20 min work)
  1. Separate PORK RIBS and cut into lengths of 2 inches or less depending on your preference. A sharp Chinese cleaver knife driven by a soft faced mallet is perfect for this.
  2. Arrange Pork Ribs in a steamer and steam over rapidly boiling water for 40 to 50 minutes depending on thickness. Drain well and set aside.
  3. Blast BELL PEPPERS black with your Kitchen Torch and brush off the skins under running water (see Note-1). Core them and cut into largish pieces, about 1 inch by 2 inches.
  4. Rinse BLACK BEANS briefly if desired (some do, some don't) and crush them. Crush GARLIC and chop fine. Mix all Sauce items.
  5. Mix all Thickener items.
RUN   -   (15 min)
  1. In a coverable wok or sauté pan heat Oil over high heat. Stir in Spare Ribs and fry stirring for 3 minutes, then stir in Bell Peppers and fry stirring for 1 minute.
  2. Stir in the Sauce mix and fry stirring for 2 minutes, then stir in the Stock, bring to a boil, cover and simmer 2 minutes.
  3. Stir in the Thickening Mix and stir over medium high heat until the sauce thickens.
  4. Serve warm.
NOTES:

  1. Pork Ribs:

      These are cooked for a fairly long time so thicker and cartelage stiffened pieces are fine.

  2. Bell Peppers:

      One red and one green is visually preferable, but both red or both green is fine too. The pattern recipe did not blast and skin the peppers, but I strongly favor this, especially for buffet service or if some or all the recipe will be reheated. With a good Kitchen Torchtorch it takes only a few minutes.

  3. Black Beans:

      These are fermented soy beans, salty, dark black and aromatic, sold in bags and boxes in Asian markets. For details see our Fermented Black Beans page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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