Skip to main content
Epicurious

Black Bean and Garlic Spareribs

Chinese fermented black beans (see page 207) keep forever and add a distinctive flavor to every dish they’re used in; best yet, most people like them immediately. This classic highlights them perfectly. Ask the butcher to cut the ribs into small pieces for you (a supermarket butcher can do this). Serve as a starter or an entree with steamed white rice.

Recipe information

  • Yield

    makes 4 servings

Ingredients

3 tablespoons corn, grapeseed, or other neutral oil
2 pounds pork spareribs, cut into individual ribs and crosswise into 1-inch strips
4 garlic cloves, minced
1 tablespoon fermented black beans, rinsed, drained, and coarsely chopped
1 scallion, trimmed and chopped
One 1 1/2-inch piece fresh ginger, peeled and minced
2 tablespoons soy sauce
1 tablespoon Shaoxing wine, dry sherry, stock, or water
1/2 cup chicken stock, preferably homemade (page 160), or water

Preparation

  1. Step 1

    Put the oil in a skillet with a lid and place over medium-high heat. A minute later, add the spareribs. Brown them lightly on both sides, then drain all but 2 tablespoons of oil from the pan.

    Step 2

    Add the garlic, black beans, scallion, and ginger. Stir-fry until fragrant, about 1 minute. Stir in the soy sauce, wine, and stock and bring to a boil. Cover, turn the heat to low, and simmer, stirring occasionally, until the ribs are tender, 30 minutes or more. Remove from the heat and serve with the pan juices over white rice

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsStir-FryRibsSichuaneseChineseEast AsianAsianSpare RibPork RibPorkMeatMainDinnerDairy FreeNut FreeEasyWeeknight MealsMake AheadFrySimmerCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Buttermilk Corn Pasta
This pasta starring summer corn achieves its savory, creamy sauce thanks to one special ingredient: buttermilk powder.
Pad Kra Pao
This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Steak Salad With Feta Dressing
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
Frozen Espresso Martini With Spiked Whipped Cream
This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.