Beef Spare Ribs with Black Beans, Red Onions and Soy

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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Spare ribs are a really good summer picnic affair, but they also make a great winter dish, so long as you have a big napkin to wear.


  • 100 ml (3 ½ fl oz) maple syrup or golden syrup or honey
  • 2 tablespoons salted Chinese black beans, rinsed briefly
  • 2 thumbs fresh ginger, peeled and chopped
  • 500-600 g (about 1 lb) beef spare ribs
  • 2 red onions, peeled and sliced
  • 6 cloves garlic, peeled and crushed
  • 125 ml (4 ¼ fl oz) soy sauce
  • 250 ml (8 fl oz) boiling water


Combine maple syrup, black beans and ginger in a bowl and rub all over ribs. Cover tightly with plastic wrap and refrigerate for 4-12 hours, tossing once or twice to make sure they marinate evenly.

Preheat oven to 200°C/400°F/Gas Mark 5. Place ribs and marinade into a roasting dish just large enough to hold them. Add onions, garlic, soy and water and cover tightly. Bake 50 minutes, then remove cover and turn the ribs over. Cook a further 45-60 minutes, basting with cooking juices, until ribs are dark brown and caramelised and the meat is beginning to come off the bones.