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Pork Ribs with Black Bean Sauce

Pork ribs with black bean sauce is a tasty, savory Chinese comfort food  recipe, perfect as a one-plate meal with rice.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6
Calories: 321 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 5 cups water
  • 1/4 teaspoon salt
  • 1 3/4 pounds pork ribs (800g, cut into 1 1/2 inch chunks)
  • 1 tablespoon vegetable oil
  • 1 slice ginger (1/4 inch thick and smashed)
  • 2 cloves garlic (chopped)
  • 3 tablespoons fermented black beans
  • 1/2 green bell pepper (or 1 large long hot green pepper or poblano pepper)
  • 1 medium onion (cut into 1 inch chunks)
  • 1 tablespoon Shaoxing wine
  • 1/2 teaspoon sugar
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon sesame oil
  • 2 1/2 teaspoons light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1 tablespoon cornstarch (mixed with 2 tablespoons water)
  • 2 scallions (chopped)

Instructions

    Cup of Yum
  1. Bring the water to a boil and add ¼ teaspoon salt. Add the ribs and simmer for 40 minutes, turning the ribs occasionally until they are tender. Remove the ribs to a plate and pour the pork stock (the liquid you boiled the ribs in) through a fine mesh strainer. You should have 1 to 1 ½ cups of liquid.
  2. Heat the oil in a wok over medium heat. Add the smashed ginger, and fry until caramelized (15-30 seconds). Add the garlic, black beans, onions, and peppers. Stir-fry for 1 minute, and add the pork ribs. Then add the Shaoxing wine.
  3. Next, add the pork stock (1 to 1 1/2 cups), and bring to a simmer. You can add more stock or water if you like your ribs saucy.
  4. Add the sugar, white pepper, sesame oil, soy sauce, and dark soy sauce. Stir and simmer for 2 minutes. Give the sauce a taste, and re-season if necessary.
  5. Make sure the cornstarch is evenly mixed with the water, and pour in the slurry. Stir to allow the sauce to thicken. If it’s too thick, add a little splash of water. If it’s too thin, add more cornstarch slurry. Toss in the chopped scallions, and serve with rice.

Notes

  • For make-ahead meal prep, you can complete the first step of the recipe in advance and freeze portions of the cooked ribs along with the pork stock. Remove from the freezer the night before you want to make the dish.
  • For make-ahead meal prep, you can complete the first step of the recipe in advance and freeze portions of the cooked ribs along with the pork stock. Remove from the freezer the night before you want to make the dish.

Nutrition Information

Calories 321kcal (16%) Carbohydrates 6g (2%) Protein 17g (34%) Fat 25g (38%) Saturated Fat 9g (45%) Cholesterol 74mg (25%) Sodium 652mg (27%) Potassium 279mg (8%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 77IU (2%) Vitamin C 10mg (11%) Calcium 29mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 321

% Daily Value*

Calories 321kcal 16%
Carbohydrates 6g 2%
Protein 17g 34%
Fat 25g 38%
Saturated Fat 9g 45%
Cholesterol 74mg 25%
Sodium 652mg 27%
Potassium 279mg 6%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 77IU 2%
Vitamin C 10mg 11%
Calcium 29mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.