Pork Ribs in Black Bean Sauce

I have been wanting to experiment with short ribs for some time now and stumbled across this scrumptious looking recipe! I skimmed through to see that I had everything for the ribs and pressed forward. Luckily it has a slide option for serving sizes and reduced mine from 6 to 2. With that, I had to tweak the timings a bit.

Here’s the link to the original recipe: https://thewoksoflife.com/pork-ribs-black-bean-sauce/

Ingredients:

FOR THE PORK:

• 3 1/3 cups water
• 1/4 teaspoon salt
• 1 1/2 pounds pork ribs (cut into 1 1/2 inch chunks)
• 1 tablespoon vegetable oil
• 1 slice ginger (smashed)
• 2 cloves garlic (chopped)
• 2 1/2 tablespoons black bean sauce (or 2 tablespoons of fermented black beans)
• 1 small green bell pepper (or 1 long hot green pepper or poblano pepper)
• 1 medium onion (cut into 1 inch chunks)
• 1 tablespoon Shaoxing wine

FOR THE SAUCE:

• 1/4 teaspoon sugar
• 1/4 teaspoon white pepper
• 1/3 teaspoon sesame oil
• 2 teaspoons soy sauce

FOR THE CORNSTARCH:

• 1 teaspoon cornstarch
• 1 teaspoon water

Instructions:

FOR THE PREP:

1. Mix the sauce ingredients and keep to the side
2. If you haven’t already, cut the pork ribs into 1 1/2 inch pieces
3. In your wok, bring water to a boil and add the pork
4. Turn heat down to medium heat and simmer for 30 minutes
5. After the 30 minutes, the liquid should be reduced quite a bit and you can remove the pork ribs to a plate
6. Use a strainer and keep the pork stock from wok and set aside for later use (around 1 – 1 1/2 cups)

FOR THE MAIN:

1. Heat oil in wok over medium and saute ginger for 30 seconds to caramelize a bit
2. Add garlic, black bean sauce, onions and bell peppers to stir-fry for 1-2 minutes then add pork ribs back in
3. After another minute or two add in Shaoxing wine
4. After add in the pork broth (~ 1 1/2 cups) and bring it to a simmer over medium heat (just under medium mark)
5. After you bring it to a simmer, add in the sauce mixture for about 2 minutes, mixing well
6. Taste for salt and add more if needed
7. Now slowly add in the cornstarch mixture while stirring the ribs around and mix well – add more cornstarch is too watery or less if it’s becoming too thick
8. Toss chopped scallions in and the ribs are ready to serve

Tips/Notes:

• You can add more stock or water on step 4 under the main course if you like your ribs saucy
• You will cook the ribs for longer or shorter depending on your desired level of rare

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