Chinese Spare Ribs

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.

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When I was growing up, my mom used to prepare potstickers 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 spare ribs were only made when my grandparents would come for a visit and always seemed so special. Once I was older with a family of my own, I asked for the recipe (fully prepared for it to be daunting, but I was determined to make them!) Much to my surprise, it’s a ridiculously easy recipe.

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.

Chinese Spare Ribs Recipe

You only need 10 minutes of prep (if that!) and a short list of ingredients to make these ribs.

• Meaty spare ribs: Pork riblets are smaller than regular ribs and ideal for this dish. You simply cut in between the bone segments to get 2-inch pieces, so you end up with meat and bone attached to each chunk. Basically, mini ribs. If you can’t find riblets, you can easily buy regular baby back ribs and nicely ask your butcher to cut them for you. I look for the meatiest ones with the least amount of fat. 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 (even Walmart sells it, or you can buy it online.) 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.
• Scallions: a mild onion with a slight peppery taste. I like the added flavor and pretty green color for garnish.
• White Rice: gotta have cooked white rice to soak up that rich, wonderful broth!

IMPORTANT NOTE: I don’t typically add salt to this recipe because the soy sauce and black bean garlic sauce have plenty. Taste and adjust, as needed. If you want a little heat, you can add in a pinch of cracked red pepper flakes.

How to Make Chinese Spare Ribs

This dish is prepped in 10 minutes (tops!) and made in 3 easy steps!
*scroll below for the complete detailed printable recipe card.

1. Coat the ribs: In a large pot, toss ribs with the black bean garlic sauce, soy sauce, dry sherry, and sugar. Then pour chicken broth over ribs until just covered.
2. Simmer: Bring to a simmer, then adjust heat to low / medium low so it’s a very gentle simmer. Cover and cook for a couple hours until ribs are tender and fall off the bone. Transfer ribs to a big bowl with a slotted spoon.
3. Thicken the sauce: Thicken the sauce by combining cornstarch, soy sauce, and some of the hot broth in a separate bowl, then add back to the pot and simmer until thickened. Return ribs back to the pot to coat.

IMPORTANT NOTE: Try to have all the ribs cut the same size, so they cook evenly. I like my ribs to be exactly 2-inch pieces. If the butcher cuts them smaller or bigger, that will effect the cook time. They might be done at 90 minutes or might take the full 2 1/2 hours. Start checking them at 1 hour, 45 minutes. Test for doneness by pulling on the meat with two forks – it should shred easily and pull away from the bone freely.

Can I Make These Pork Ribs in a Crock Pot?

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.

Can I use Beef Ribs for Chinese Spare Ribs?

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.

How to Store Pork Ribs

Allow leftovers to cool completely, then store in an airtight container in the refrigerator. They will keep up to 3 days. You can also freeze leftovers up to 2 months. (I recommend freezing the ribs and sauce in separate freezer-safe containers.) Thaw in the fridge overnight and reheat on the stovetop.

Watch them Being Made

What to Serve with Pork Ribs

I always serve this dish over cooked white rice and some type of vegetable or salad for a full meal. Some of our favorites include roasted carrots, roasted broccoli, cucumber tomato salad, or this simple side salad.

I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!

Chinese Spare Ribs

5 from 11 Ratings

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.

Print Recipe Rate Recipe Pin Recipe

Prep Time 10 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings: 6

Cook ModePrevent your screen from going dark

Ingredients

For the ribs

• 3 pounds meaty bone-in pork ribs , cut crosswise through the bone into 2-inch pieces, so you have mini bone-in ribs (*Have your butcher do this. See article notes.)
• 8 ounce jar black bean garlic sauce (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

To thicken the sauce

• 2 tablespoons cornstarch
• 3 tablespoons 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 simmer, then adjust heat to low / medium low so it's 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)
• 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.

Video

Notes

1. Pork riblets are smaller than regular ribs and ideal for this dish. You simply cut in between the bone segments to get 2-inch pieces, so you end up with meat and bone attached to each chunk. Basically, mini ribs. If you can’t find riblets, you can easily buy regular baby back ribs and nicely ask your butcher to cut them for you. I look for the meatiest ones with the least amount of fat. 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.
2. Try to have all the ribs cut the same size, so they cook evenly. I like my ribs to be exactly 2-inch pieces. If the butcher cuts them smaller or bigger, that will effect the cook time. They might be done at 90 minutes or might take the full 2 1/2 hours. Start checking them at 1 hour, 45 minutes. Test for doneness by pulling on the meat with two forks – it should shred easily and pull away from the bone freely.
3. Don’t miss all the other helpful tips in the full article.

Nutrition

Calories: 416kcal | Carbohydrates: 13g | Protein: 34g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 99mg | Sodium: 658mg | Potassium: 495mg | Fiber: 2g | Sugar: 6g | Vitamin A: 31IU | Calcium: 53mg | Iron: 3mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Main Course

Cuisine: Asian

Keyword: Chinese Spare Ribs, Chinese spare ribs recipe, Pork Spare Ribs

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