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SPICY RIBS IN BLACK BEAN SAUCE

Fermented black beans are a versatile staple in Chinese cooking. The tiny salty bits can lend subtle depth to a sauce or a savory bite to main dishes. You can use it to flavor steamed fish, eggplant, or braise with meat. It has a pungent, earthy aroma. A spoonful of black beans packs so much flavor that you often don’t need additional salt. One way to use fermented black beans is to buy them whole, rinse them under cold water, and chop them up, otherwise the flavor might be too intense.


Be sure to have rice handy coz you’ll need it to sop up the addictive sauce :)

Ingredients:


  • Approx 300g spare ribs, cut into small pieces
  • 1 clove garlic, minced
  • 1/2 tbsp fermented black bean, chopped
  • 2 chili padi (bird's eye chili), cut into small pieces
  • Oil, for stir frying
  • Spring onion, for garnishing

Sauce:

  • 1 tbsp black bean paste  
  • 1/2 tbsp dark soya sauce 
  • 1/2 tbsp Chinese cooking wine
  • 1 tsp brown sugar
  • 1/4 cup water


  1. Mix all ingredients together for sauce and set aside.
  2. Heat up oil and stir-fry ribs til brown on all sides. 
  3. Add garlic, fermented black beans and chilies. Continue to stir-fry til fragrant.
  4. Pour in sauce mixture. Cover with lid, turn to low heat and simmer for about 10 mins, or til sauce thickens.
  5. Garnish with some spring onions and serve.

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