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Black Bean Spareribs

4 lb Pork side spareribs
1/2 c Black bean sauce
1/4 c Dry sherry
2 T Liquid honey
3 T Ketchup
4 t Minced ginger
1 ea Garlic clove, minced
1 t Chinese chili sauce
2 ea Green onions, minced
1/3 c Chopped fresh coriander (cilantro), divided


Cut spareribs into serving sized pieces. Place in large saucepan with enough cold water to cover. Bring to boil. Reduce heat. Simmer, covered, for 40 minutes or until tender. Drain. Arrange ribs in a single layer in a shallow baker. Meanwhile, whisk together black bean sauce, sherry, honey, ketchup, ginger, garlic, chili sauce, green onions and 1/4 cup of the coriander. Pour over ribs, turning to coat. Cover. Refrigerate 4 hours, or for up to 24 hours. Let stand at room temperatur for 30 minutes before cooking. On greased grill over medium high heat, cook ribs, covered, turning and basting once, for about 10 minutes, or until browned and glazed. May also be broiled or baked. Garnish with remaining chopped coriander. Makes 6 servings.


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