Black Bean and Garlic Spareribs

Name: Black Bean and Garlic Spareribs
Prep time: 45 min
Total time: 45 min
Yield: Makes 4 servings
Cuisine: Chinese
Ingredients: 1 tablespoon Shaoxing wine, dry sherry, stock, or water; 1 tablespoon Shaoxing wine, dry sherry, stock, or water; ½ cup chicken stock, preferably homemade, or water; 1 tablespoon Shaoxing wine, dry sherry, stock, or water; ½ cup chicken stock, preferably homemade, or water; 2 pounds pork spareribs, cut into individual ribs and crosswise into 1-inch strips; 3 tablespoons corn, grapeseed, or other neutral oil; 1 tablespoon fermented black beans, rinsed, drained, and coarsely chopped; 4 garlic cloves, minced; One 1½-inch piece fresh ginger, peeled and minced; 1 scallion, trimmed and chopped; 1 tablespoon Shaoxing wine, dry sherry, stock, or water; 2 tablespoons soy sauce; 3 tablespoons corn, grapeseed, or other neutral oil; 3 tablespoons corn, grapeseed, or other neutral oil

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Chinese fermented black beans keep forever and add a distinctive flavor to every dish they’re used in; best yet, most people like them immediately. This classic highlights them perfectly. Ask the butcher to cut the ribs into small pieces for you (a supermarket butcher can do this).

Serve as a starter or an entree with steamed white rice.

Ingredients

Asia
China
Main course

Ingredients

Method