Twice-Cooked Spare Ribs with Fresh and Roasted Garlic


Preparation info

  • Serves


    • Difficulty


Appears in

New Beijing Cuisine

New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

These pork spare ribs are cooked slowly with onion and ginger, until they’re suffused with the sauce and falling off the bone. After that, they are soaked in the cooking juices, then deep-fried and covered in golden fried garlic. This braise-then-fry technique is an old Chinese restaurant trick, but it’s not commonly done at home. It allows for the best of both worlds—a crispy surface with soft and tender meat. These ribs will also be delicious even if you omit the frying step.


  • Basic stock 800 ml (26 fl oz)
  • Pork spare ribs 800 g ( lb)
  • Garlic 300 g (11 oz), peeled and chopped
  • Salt to taste
  • Cooking oil 250 ml (8 fl oz / 1 cup)
  • Shallots 150 g (5⅓ oz), chopped
  • Spicy bean paste 5 Tbsp
  • Chinese cooking wine (Shaoxing) 1 tsp
  • Light soy sauce 1 tsp
  • Oyster sauce ½ tsp
  • Dried red chillies 3, cut into 0.5-cm (¼-in) lengths
  • Black bean sauce 1 tsp
  • Roasted sesame seeds a pinch
  • Red capsicum (bell pepper) ¼, cored and chopped


    1. In a deep pot, combine 625 ml (20 fl oz / cups) stock, ribs and half portion of garlic. Season stock with salt and bring to the boil. Once stock boils, reduce heat to low and leave to cook for about 1 hour until ribs are tender. Drain ribs and set aside.
    2. Heat oil in a wok over medium heat. Fry shallots and remaining garlic until crispy, then drain and set aside. In the same oil, fry cooked ribs until golden brown. Remove ribs and set aside. Strain and reserve oil.
    3. Reheat reserved oil and sauté 1 Tbsp bean paste until fragrant. Add remaining stock and cooking wine and bring to the boil. Reduce heat to low, then add deep-fried ribs, salt, soy sauce and oyster sauce. Cook until seasoning is evenly absorbed, with little remaining sauce in wok. Transfer ribs to a serving plate.
    4. In a clean wok, sauté dried chillies, black bean sauce and remaining bean paste until fragrant. Add sesame seeds, capsicum and fried shallots and garlic and sauté continuously until well mixed. Spoon mixture over ribs and serve immediately.