Black Bean Sauce Spareribs

Black bean sauce spare ribs “豉汁蒸排骨” is a classic Chinese dish that is common in all parts of China and Asia. It is easy to make, saucy, pairs well with rice, can be very versatile and made with many different kinds of vegetables. Black beans are salted fermented black soybeans. It has a salty, sweet, with a slightly bitter taste and is actually very nutritious as well. It has potassium, vitamin B6, and fiber which all lowers cholesterol in the blood and decreases the chance of heart disease. 

Pick the right Spare Rib

But perhaps the star of this dish is definitely the spare rib. The bone from the spare rib keeps the meat juicy and tender while the fat adds a nice bit of heartiness. It is the perfect dish to make for those who love sauce and rice *ahem Allen*. I have to say though, at an Asian supermarket, I am definitely that annoying housewife who asks the butcher to pick out the PERFECT rib so that I get the one with the right fat ratio. If it’s too lean, I can’t eat it. I’m sorry! 

Black Bean Sauce with Bitter Melon

While this is mostly a base recipe for black bean sauce and spareribs, you have the option to also add bitter melon. Bitter melon, while not an easy vegetable to eat, is also super healthy for you. Bitter melon can help with skin conditions, fever, and chronic coughs. But one of the most important health aspects is ailing for type 2 diabetes. Most asian people who have issues with high glucose levels eat bitter melon to help curb issues with diabetes. The black bean sauce compliments the bitter melon really well, so if you have it, steam the spareribs with a bitter melon. Just adjust the black bean sauce recipe to make more sauce. Adding one little red thai chili pepper would also give this dish a nice savory heat, but that is optional and depends on how you handle your spice. This homey dish can be whipped up in less than 30 mins and is the perfect dish to eat with a bowl of rice. I hope you enjoy it!

NOTES

• Black beans – I prefer to use whole black beans rather than the prepackaged sauce. This is because the beans have more aroma and flavor when it’s freshly ground to be made into a sauce. Black beans also have a long shelf-life which is a win win for me!
• Spare Ribs – Choosing the perfect spare ribs is most important. In my opinion, the ideal fat ratio should be 30% fat, 70% lean. Spare ribs ideally would be cut in 1-inch pieces. Usually at an Asian supermarket you can request this, if not, you can make it with the long cuts as well. You also have the option of cutting them down yourself.

Ingredients

• 1 lb of spareribs
• 1 tablespoon of black beans
• 5 tablespoons of warm water
• ½ teaspoon of sugar
• 2 ½ tablespoons of soy sauce
• 2 cloves of minced garlic
• 1 teaspoon cornstarch
• 1 teaspoon oil

Optional

• Bittermelon
• Thai chili pepper, depending on spice preference
• 1 stalk of green onions, sliced (garnish) 

Directions

1. Soak the black beans in 3 tablespoons of warm water for about 5 minutes. After black beans are soft from soaking, drain water out.
2. Use the back of a spoon and mash the black beans to push flavors out. Keep mashing until black beans break apart

3. Combine sugar, soy sauce, corn starch, oil, 2 tablespoons of water, and minced garlic in a bowl and mix into a sauce.

4. Slice spare ribs in between the bones to make roughly one inch pieces

5. Marinate the ribs in sauce and coat spareribs all over

6. Heat a wok or steamer on high heat with 2 cups of water. Place a metal steamer in wok.

7. Once water is boiling, reduce the heat to medium and place the plate of spareribs in the steamer.

8. Put the lid on and steam for 10 minutes depending on the size of the spare ribs. If you have larger pieces, steam for an additional 2 minutes

9. Once spareribs are done steaming, use spoon to ladle sauce over spare ribs

10. Garnish with fresh green onion and serve

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