Ingredients Jump to Instructions ↓

  1. 2 racks baby back pork spareribs, about 3 pounds 1.4 kg

  2. 1 tablespoon 15 mL

  3. 3 cups 720 mL

  4. 2 tablespoons 30 mL

  5. 1 teaspoon 5 mL

  6. 1/4 cup 60 mL

Instructions Jump to Ingredients ↑

  1. Trim any excessive fat and connective tissue from the ribs and slice between the bones, to produce riblets.

  2. Combine the garlic, black beans, soy sauce, sugar, and stock. Reserve.

  3. Heat a wok or a deep heavy skillet very hot. Add the oil to coat the bottom and sides of the pan. Add the red pepper and scallions and sauté until fragrant, about 15 seconds.

  4. Add the riblets and sauté for 5 minutes. Add the reserved stock mixture and bring to a boil, stirring to coat the riblets.

  5. Reduce the heat to a low simmer, cover the pot, and simmer for 45 minutes to 1 hour, or until the riblets are very tender and the meat is falling off the bones. Stir from time to time to coat the ribs with the sauce. Add additional stock as required.

  6. Remove the riblets from the heat and strain off the sauce. Skim as much fat as possible from the sauce. Add the sauce back to the riblets, adjust the seasonings, and reserve, warm.

  7. Serve 6 to 8 riblets per person, topping with any remaining sauce. Provide an empty bowl for the bones.


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