So easy, so tasty. Blanch the pork ribs in water to remove scum, scoop out, return to the pot, add the sauces and spices, and braise until tender. This recipe for pork ribs with black beans and chili sauce was done by my daughter, Alex, and it was tonight’s dinner.
How this dish came to be is quite a story. We’re in the middle of monsoon season, there are floods everywhere but, fortunately, before the rains started to pour hard, we were able to go out for a day of grocery shopping. We bought two weeks supply of meat — a large pack of pork ribs among the loot.
When we were discussing earlier what dinner was going to be, I told Alex about the racks of ribs and that there were enough for two meals. She thawed the ribs, divided it into two portions and cooked one portion into this pork ribs with black beans and chili sauce. She asked if I was going to blog about it and I told her I would since I had no such recipe in my blog.
After downloading the photos to my iMac, I checked the archive for older pork ribs recipe. Naturally, for Alex’s dish, I wanted to use a title that wouldn’t sound too similar with anything I had done before.
To my surprise, there is a pork ribs with black beans and chili sauce recipe in the archive published in August 12, 2012 — exactly six years ago. I hailed Alex over, told her about it and she chided me for telling her earlier that there was no such thing in the blog. Well, I told her, “When you’ve been doing this food blogging thing for a decade and a half, it’s hard to remember everything that you have cooked and published.”
While the 2012 recipe was good, Alex’s is better. And since the photos that accompanied the old recipe weren’t too good anyway, I decided to retire it in favor of this new one.
Pork Ribs With Black Beans and Chili SaucePrint Pin
- 600 to 750 grams pork ribs cut into 2-inch lengths
- 1 whole onion finely chopped
- 1/2 teaspoon pepper
- 1/2 teaspoon ginger powder
- 1 star anise
- 1 tablespoon minced garlic
- 2 heaping tablespoons black beans sauce (available in the Asian section of groceries and supermarkets)
- 2 tablespoons chili garlic sauce (available in the Asian section of groceries and supermarkets)
- 1 teaspoon sugar
- 2 cups bone broth (you may need more)
- salt if your bone broth is under seasoned
- sliced scallions to garnish
- sliced chilies to garnish
- fried garlic to garnish
- Place the pork ribs in a pot and cover with water. Bring to the boil and allow to boil for 10 minutes.
- Drain the pork ribs and discard the water. Rinse the pork ribs under the tap to remove any impurities.
- Wash the pot (or use a clean one) and put the rinsed ribs in it. Add the rest of the ingredients.
- Bring to the boil, lower the heat and simmer for an hour and a half to two hours until fork tender.
- Taste the sauce every 20 minutes or so. Add salt, if needed. If the cooking liquid dries out during cooking, add more broth, a quarter cup at a time. Don't add too much though because by the time the ribs are tender, you want the sauce to have reduced and thickened considerably.
- Pile the pork ribs in a shallow bowl and pour some of the sauce over them. Garnish with sliced scallions and chilies, and fried garlic before serving.