Spareribs in Garlic and Black-Bean Sauce


Preparation info
  • It serves

    2 or 3

    as a main course
    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

This is a simple and delicious simmered dish. The dark, glazed ribs have that robust bite of black beans—a dish with a hearty personality. It serves 2 or 3 as a main course with any one of the stir-fried crisp or leafy vegetables.


  • pounds meaty spareribs, chopped
  • 3 tablespoons oil
  • 2 large


Separate the ribs first, then chop each, meat side down, into 3 pieces.

Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and heat for 30 seconds. Scatter in the garlic, fermented black beans, ginger, and scallions, and stir rapidly for 30 seconds. Add the ribs and stir vigorously in sweeping and turning motions until every piece has whitened and is well s