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/



  • 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


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


  • 1 teaspoon cornstarch
  • 1 teaspoon water



  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)


  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


  • 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

Please leave your rating below:

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s