The absolute best Chinese Spare Ribs coated in a rich black bean garlic sauce. Prepped in less than 10 minutes and slow simmered until the meat is tender and falls off the bone. Serve with some hot cooked white rice for a fantastic easy dinner any night of the week.
When I was growing up, my mom used to prepare Chinese dumplings and egg rolls from scratch, authentic sweet and sour chicken (always served in a beautiful ornate turquoise ceramic bowl), and these Chinese spare ribs. They’re all some of my favorite food memories.
These pork ribs are ridiculously easy to make, too. Instead of the popular dim sum black bean spare ribs which are steamed, this recipe is similar to a beef stew where the pork ribs simmer in a broth for several hours until the meat is crazy tender and falls off the bone. The broth is incredible – whatever remains is so delicious simply served over rice the next day for lunch.
What’s in this Chinese Spare Ribs recipe?
You only need 10 minutes of prep and a short list of ingredients to make these Chinese pork ribs. Scroll down to the recipe card below for the exact measurements.
- Mini pork ribs – I buy regular baby back ribs (that have the most meat and least amount of fat) and have my butcher cut them for me. They need to be cut in between the bone segments to get 2-inch pieces, so you end up with meat and bone attached to each chunk. It’s also important to check each piece for bone fragments – if you see any, wipe them off with a paper towel, and snip off sharp edges where bones have splintered, if necessary.
- Black bean garlic sauce – The traditional recipe calls for fresh garlic and fermented black beans, but unless you live near an Asian market, those are hard to find. So I cheat and use jarred black bean garlic sauce. Lee Kum Kee is a common brand, which is usually located in the International section at most grocery stores. This is a quick and easy shortcut that doesn’t sacrifice flavor.
- Low sodium soy sauce – Low sodium soy sauce, along with the black bean garlic sauce, has enough salt for this dish IMHO. Chinese dark soy sauce could be used instead, which is made with a bit of molasses. It has a luxurious mahogany color and tastes amazing, but definitely more salty.
- Low sodium chicken broth – I’ve tested this recipe using chicken broth, beef broth, vegetable broth, and water. Chicken broth is my favorite. It lends extra flavor without being too rich or smothering the black bean sauce taste.
- Dry sherry – I recommend using something like a savory Fino, which is great for cooking (as opposed to a sweet sherry for baking.) You don’t need anything fancy. A good substitute is Shaoxing rice wine, sherry vinegar, or rice wine vinegar.
- Granulated sugar – Sugar is necessary to balance out the sherry and other components of the dish. You only need a small amount.
- Cornstarch – This is used to thicken the sauce at the end of cooking.
Can I use Beef Ribs instead of Pork?
Pork spare ribs are very common in Chinese cooking and traditionally what’s called for in this recipe, but you can use beef ribs, if you prefer. Purchase meaty ribs, using the same preparation and cooking method. Note: beef ribs have more connective tissue than pork ribs, so they may require a longer and slower cook time to achieve tender meat.
Can I make these Pork Ribs in a Crockpot?
It’s not my preferred way, since the ribs don’t come out as tender, but yes you can. It’s still delicious. You’ll need at least a 6 quart slow cooker for this recipe. Reduce the chicken broth to half the amount called for and cook on low for 6 hours or until the meat easily falls off the bone.
Serving Suggestions
I always serve this dish over cooked white rice to soak up that rich, wonderful broth and diced scallions as garnish, which adds a subtle onion-peppery flavor. You can also make some type of vegetable or salad for a more complete meal. Some of our favorites include roasted carrots, roasted broccoli, cucumber tomato salad, or this simple side salad.
Proper Storage
- Fridge. Allow leftovers to cool completely, then store in an airtight container in the refrigerator. They will keep up to 3 days.
- Freezer. Place in an airtight freezer-safe container for up to 2 months. (I recommend freezing the ribs and sauce separately.) Thaw in the fridge overnight.
- Reheat. You can reheat over low heat on the stovetop or portions in the microwave until warmed through.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Chinese Spare Ribs
Ingredients
For the ribs
- 3 pounds meaty bone-in baby back pork ribs , cut into 2-inch pieces, so you have mini bone-in ribs (have your butcher do this. see note.)
- 4 ounces black bean garlic sauce (1/2 a jar, such as Lee Kum Kee brand)
- 4 & 1/2 tablespoons low sodium soy sauce
- 1 & 1/2 tablespoons dry sherry
- 1 & 1/2 teaspoons granulated sugar
- 3 cups low sodium chicken broth (or more to cover)
To thicken the sauce
- 1 & 1/2 tablespoons cornstarch
- 3 tablespoons low sodium soy sauce
- 1/2 cup broth from the cooked ribs (or more as needed)
For serving
- Diced scallions
- Cooked white rice
Instructions
- In a large pot, combine all ingredients for the ribs (except broth) and mix thoroughly until coated. Then pour chicken broth over ribs until just covered.
- Bring to a boil, then adjust heat to a very gentle simmer. Cover and cook for 2 to 2 & 1/2 hours until ribs are tender and fall off the bone. (*see note)
- Gently transfer the ribs to a big bowl with a slotted spoon.
- To thicken the sauce: in a small bowl, whisk together the cornstarch, soy sauce, and 1/2 cup hot broth from the pot until combined and cornstarch is dissolved. Then slowly whisk the mixture into the pot and gently simmer for an additional 1 minute, or until thickened.
- Add the ribs back to the pot and gently toss to coat.
- Serve over cooked white rice and garnish with diced scallions.
Yes, this is a recipe that is going to be a keeper for me. The sauce is easy to make and I have enough sauce to keep for another meal and add meatballs. Thank you.
very good
This is a great recipe. Hubby loved it very much. Thanks for sharing this.
A friend share this recipe on Facebook and I couldn’t wait to make it. It did not disappoint – FANTASTIC!
::drools:: SO yummy and SO easy. Leftovers the next day were just as good!
These ribs would make me gnaw on the bones all night long–so much for my fragility, serenity and tranquility! We rabbits know a good carnivore’s meal when we see one. After all, we are very wise.
Next time I see a good deal on ribs I am making this for sure!
Truly awesome dish. We all loved the combination of flavors. My husband said I must put this one in the permanent recipe book.
This was an absolutely incredible meal! Rich and so flavorful – everyone loved it! Couldn’t believe how easy it was. Will definitely make again and again.
I love any recipe that also comes with “it’s okay to use the slow cooker” instructions. Even if I don’t use it, it’s nice to know it’s there, like the training wheels on a bike. Or the Valium in my purse.
Lol. Nice one, Anne.
That happy food place in my head where my favorite things reside, more often than not comprised of a parade of Asian spices and noodles and rice and meats… that’s where this dish belongs. Must. Make.
I could not have said that better myself. I hope you make it Melissa…I really do. It’s right up your alley.