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Garlicky Black Bean Ribs
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Garlicky Black Bean Ribs Recipe Type: MainAuthor:Serves: 4Ingredients- 1.5 kg lean, meaty spare ribs (weighed after removing bone), cut into 1-2′′
- 2 tbsp oil
- 1 dried facing heaven chili, seeds removed, crushed
- 4 tbsp thinly sliced shallots
- 3 1/2 tbsp fermented black beans, lightly rinsed and coarsely chopped
- 6 large cloves of garlic, peeled and lightly smashed
- 2 tbsp dark soy sauce
- 2 tsp granulated sugar
- 1 cup water
Instructions- Heat wok until just starting to steam, swirl enough oil in to coat the bottom and partially up the sides.
- Add the scallions and crushed chili and stir-fry for just a moment, until fragrant.
- Add the ribs and just brown them on all sides before removing them to a bowl to set a side. Work in batches if necessary.
- Pour a small amount of water into the wok and scrape up any tasty browned bits that have stuck to the bottom, then pour it into the heavy-based pot, along with all the other seasonings and the ribs themselves.
- Stir the contents of the pot to mix things up properly.
- Transfer ribs to heavy-based pot. Simmer, covered, stirring occasionally, until the ribs are tender and done…. 3-5 hours.
- Once the done, separate ribs into one bowl and the sauce to another. Put everything in the fridge for a few hours (or overnight) until the fat has risen to the top and solidified such that it is easy to remove. Degrease and recombine the sauce and ribs to reheat before serving.
Notes- This recipe is best made in advance. It reheats beautifully, the flavors just melding together even more so by the next day.
- Try to convince your butcher to cut the ribs into shorter pieces for you
- I usually serve with steamed rice and iceberg lettuce