Braised pork spare ribs with black bean and garlic sauce

Braised pork spare ribs with black bean and garlic sauce |

The typhoon season and powerless days may not be over yet. If cooking in the dark bothers you, go for dishes that require minimal preparation. And if you’re among the unfortunate ones who also go waterless on powerless days and nights during a typhoon, choose dishes that require the use of the fewest cooking utensils so you don’t have to waste precious stored water washing tons of pots and pans. No, I’m not talking about opening cans or pouring boiling water into disposable bowls of noodles. I’m talking real food and hot meals and salvaging everything in your fridge and freezer before they spoil during a power outage. Like the pork spare ribs with honey-mustard sauce and this braised pork spare ribs with black bean and garlic sauce.


  • 1 k. of pork spare ribs, cut into serving-size pieces (if you’re smart, you would have asked the butcher to do this for you when you buy your meat)
    2 tbsps. of black beans and garlic sauce (in jars, available in supermarkets)


  1. In a non-stick pan, arrange the pork pieces in a single layer. Cook over high heat until the pork starts to render fat and browns a little. Flip over to brown the other side.

    Pour off as much of the oil as you can.

    Return the pan to the stove. Season the pork with salt and pepper. Add black beans and garlic sauce (a tablespoonful for every half kilo is a good ratio). Pour in enough water to cover. Cook over low heat for an hour to an hour and a half or until the meat is literally falling off the bones. During the last few minutes of cooking, turn the heat to high and cook the pork, uncovered and stirring often, until the mixture is almost dry and and the meat is coated with thick glossy sauce.

    Serve hot with rice.

Cooking time (duration): 1 hour and 45 minutes

Number of servings (yield): 4


  1. Cris Jose says

    Hi, Ms. Connie!

    I will definitely try this since I can’t eat anything malansa for two weeks (although I cannot say that I relish the thought) or anything spicy for that matter.

    Makabili nga ng babyback ribs…. yummy! :)

  2. Nikita says

    Hi Connie. This seems so simple. But am not familiar with the black beans and garlic sauce – what’s the brand you use and where did you buy it?

    You measure the rice you eat at home, or is are the cups of rice in the picture just for effect? :)

    • says

      Lee Kum Kee. And there’s another Chinese brand. Parang Good Life yata…

      Pa-effect lang yung rice hehehe The photo kasi was originally for my Manila Standard column, eh medyo bland yung colors kung ulam lang.

      • carmen says

        Not bland-looking at all, Connie. Had to double check your ingredients to see where that appealing color is coming from. Thanks for sharing!

  3. chocofix says

    hi ms. connie! yummy looking dish as always. i’m curious about the bowls you used for the rice though. they look really nice! where did you get them?:)

  4. michelle says

    Hi Miss. Sassy,

    Hello! If ever i cannot find a garlic sauce here in canada…is there any other alternative? can i make my own garlic sauce,perhaps? How? Thanks for the recipes!