Pork ribs with black beans and chili sauce

Pork Ribs With Black Beans and Chili Sauce

Course Main Course
Cuisine Asian Fusion
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 3
Author Connie Veneracion


  • 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.


This pork beans and black beans and chili sauce is a new version of the one published in August 12, 2012.