Chinese Spare Ribs

small Chinese pork ribs over rice with sauce and diced scallions

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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.

Prep Time10

Cook Time2 30

Total Time2 40

Course: Main Course

Cuisine: Asian

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

Servings:

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.)
2 & 1/2 tablespoons 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 (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.

Video

Notes

Mini pork ribs. Purchase baby back pork ribs and have your butcher cut them into 3 strips lengthwise and then between the bone segments to get 2-inch pieces, so you end up with meat and bone attached to each chunk. 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.

Try to have all the ribs cut the same size. I like my ribs to be exactly 2-inch pieces. If the butcher cuts them smaller or bigger, that will effect the cook time. 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.

FAQ's. To use beef ribs or a crockpot, serving suggestions, and storing leftovers, see information in the article.

Nutrition