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CHINESE RIBS

Course Appetizer, Main Course, Main Dish

Ingredients
  

  • 4-5 lbs BABY BACK PORK RIBS (have butcher cut slab in half lengthwise*)
  • 2 TBSP OIL

SAUCE:

  • 1/4 CUP SOY SAUCE
  • 1/4 CUP DRY SHERRY
  • 1/4 CUP FRESH GINGER minced
  • 4 CLOVES GARLIC minced
  • 2-3 CUPS WATER (just to cover ribs)

Finish:

  • 1 1/2 TBSP BLACK BEAN GARLIC SAUCE
  • 3 TBSP LIGHT BROWN SUGAR

Instructions
 

  • Cut the butcher prepared slabs into individual ribs.
  • In the wok, heat oil and saute spareribs until lightly browned. It will take 10-15 minutes and not many will actually brown. It's ok.
  • Add soy sauce, sherry, ginger, garlic and water. Use enough water just to barely cover. Bring to a simmer. Cover and cook for 20-30 minutes.
  • To Finish: Add bean sauce and brown sugar. Cook uncovered, stirring occasionally, until liquid is reduced to a glaze.

Notes

MaryJames dishes it out: 
  • Recipe can be done up to 3 days ahead and reheated, tightly covered in 350 oven. 
  • A Cuisinart mini-chop makes mincing ginger and garlic an easy task.  A great kitchen tool to have.
  • Black Bean Garlic Sauce is usually available in the international section of grocery stores but is readily available in Asian markets. 
  • Don't worry, it doesn't look very appetizing until totally reduced and glazed
  • If done ahead and refrigerated, the fat can be lifted off before reheating.