- 5 cups water
- 1/4 teaspoon salt
- 1 3/4 pounds pork ribs
- 1 tablespoon vegetable oil
- 1 slice ginger
- 2 cloves garlic (chopped)
- 3 tablespoons fermented black beans
- 1/2 green bell 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)
Are you looking for a sauce that tastes delicious with rice? Pork Ribs with Black Bean Sauce are an unimpeachable choice. A taste of this highly spiced and aromatic dish will take you to Asia.
The pork ribs give the sauce an appetizing flavor. This dish is not complete without the sesame oil to give it a nutty aroma. Who wouldn’t want to add soy sauce to enhance the taste? And the pepper, oh yes, the pepper adds such zing you can’t find in any other sauce. All the ingredients work together to create a unique taste exquisitely reserved for this dish. Of course, this dish is not complete without the black beans.
The ginger and garlic when added with the black beans will make not just the sauce but also your kitchen tantalizing. Did somebody just say “yummy”? You don't have to miss out on this lip-smacking dish. Put your ingredients together and make some pork ribs with black bean sauce. Enjoy!
- 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.
- 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.
- 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.
- 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.
- 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.