Braised Spareribs

Preparation info

  • Difficulty


  • Serves

    4 to 6

    as a Main Course.

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About


  • 3 pounds spareribs, cut crosswise into 3 or 4 sections


  • tablespoons fermented black beans
  • 2 cloves garlic, chopped
  • 2 tablespoons thin soy sauce
  • 2 tablespoons Shaoxing wine or dry sherry
  • 1 teaspoon sugar
  • cups chicken broth


  • 2 tablespoons coarsely chopped scallion tops


stir-frying, braising

  1. Cut the strips of ribs between the bones into riblets.

  2. stir-fry the spareribs in a wok over high heat to brown them in their own fat (about 4 minutes). (You may want to start them off with a tablespoonful of peanut oil.)

  3. Drain off the fat, and add the sauce ingredients except the broth. Mix them well.

  4. Add the broth and reduce the heat. Let the ribs simmer 60 minutes.

  5. Remove the ribs to a serving plate and garnish them with the scallion tops. (The liquid in the wok can be skimmed of fat and thickened with cornstarch to make a sauce, if you like.)

  • May be prepared in advance and reheated in the sauce.
  • Suggested Beverage: Pinot Noir or Burgundy