Brother, Can You Spare a Rib?

Finger lickin' good.

I’ve neglected this place, which is a habit of mine. And also explains why my blog turnover rate is pretty high.

We’re going Asian today as I go through my backlog of dishes that I’ve made over the holidays. I had pho one night and for some reason I had a hankering for garlic black bean sauce. Hoisin sauce is typically the condiment of choice for pho, but I really wanted to use the garlic black bean sauce in a dish.

Pork Spare Ribs in Garlic Black Bean Sauce

  • 2 lb pork spare ribs, cut into small pieces
  • 1 t minced ginger
  • 1 T minced garlic
  • 1 T olive oil
  • 1/4 c sliced green onions
  • 1/4 c garlic black bean sauce
  • 2 T soy sauce
  • 1 t cornstarch
  • 2/3 c water

Brown the pork spare ribs in a hot, oiled wok. Because my wok is smaller than those found at a Dim Sum restaurant, I browned them in batches so that the wok wasn’t crowded. After browning the riblets, set them aside on a plate. Saute the aromatics (ginger, garlic, and green onions). Meanwhile, mix together the black bean sauce, soy sauce, cornstarch, and water to make the sauce. Toss the spare ribs in and pour the sauce over the ribs and aromatics. Toss to coat and allow to simmer, covered, for 10-15 minutes. The sauce should reduce enough to glaze the ribs nicely. Serve with rice.

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