Pork Easy Main Asian

Sticky chilli and black bean spare ribs

Name: Sticky chilli and black bean spare ribs
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 500g pork spare ribs (with bone), cut into 3cm pieces (ask your butcher to do this); 2 tbs salted black beans, rinsed in cold water; 1 tbs caster sugar; 1 tbs Chinese rice wine (shaohsing) or dry sherry; 1-2 small red chillies, thinly sliced; 1 tbs finely chopped ginger; 3 garlic cloves, finely chopped; 2 tbs oyster sauce; 2 tbs sesame oil; 2 tbs soy sauce; Small handful of coriander leaves, finely chopped; Steamed rice and bok choy, to serve

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05m

35m

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by Tobie Puttock

Celebrity chef

Oct 09, 2015

Dip your chopsticks into this mouth-watering sticky, spicy pork rib and rice recipe.

500g pork spare ribs (with bone), cut into 3cm pieces (ask your butcher to do this)
2 tbs salted black beans, rinsed in cold water
1 tbs caster sugar
1 tbs Chinese rice wine (shaohsing) or dry sherry
1-2 small red chillies, thinly sliced
1 tbs finely chopped ginger
3 garlic cloves, finely chopped
2 tbs oyster sauce
2 tbs sesame oil
2 tbs soy sauce
Small handful of coriander leaves, finely chopped
Steamed rice and bok choy, to serve

Method

1.

Place the spare ribs on a plate in a single layer, then place inside a large bamboo or metal steamer, set over a large saucepan of boiling water. Steam for 25-30 minutes until soft and tender. Remove ribs from the heat and pat dry with paper towel.
2.

Pop the black beans into a bowl and use a fork to mash them a little, then add the sugar, rice wine, chilli, ginger, garlic and oyster sauce. Stir to combine.
3.

Heat the sesame oil in a wok or large frypan over high heat. When hot, add the pork and stir-fry, turning frequently for 2-3 minutes until browned all over. Add the soy sauce and stir-fry for a further minute, then add black bean mixture and continue to cook for 1-2 minutes until the sauce has reduced and the ribs are coated in the lovely sticky mixture.
4.

Serve the spare ribs sprinkled with the coriander, with steamed rice and bok choy.