These Spicy Spare Ribs offer a bold flavor profile that balances the sweetness of honey and hoisin sauce with the deep, umami richness of fermented black beans. The dish begins with searing the ribs in a hot wok to lock in juices, then simmering them in a savory broth infused with ginger, garlic, and green onions. As the liquid reduces, it transforms into a thick, glossy syrup that clings to the meat, creating a sticky, caramelized exterior. The result is tender, flavorful ribs with a complex taste that is both comforting and exciting. Perfect for a weekend dinner, a potluck centerpiece, or a special occasion meal, these ribs are sure to be a crowd-pleaser. The combination of traditional Asian ingredients creates a dish that is unique and memorable, offering a delicious alternative to standard barbecue ribs.
Spicy Spare Ribs
Description
These Spicy Spare Ribs offer a bold flavor profile that balances the sweetness of honey and hoisin sauce with the deep, umami richness of fermented black beans. The dish begins with searing the ribs in a hot wok to lock in juices, then simmering them in a savory broth infused with ginger, garlic, and green onions. As the liquid reduces, it transforms into a thick, glossy syrup that clings to the meat, creating a sticky, caramelized exterior. The result is tender, flavorful ribs with a complex taste that is both comforting and exciting. Perfect for a weekend dinner, a potluck centerpiece, or a special occasion meal, these ribs are sure to be a crowd-pleaser. The combination of traditional Asian ingredients creates a dish that is unique and memorable, offering a delicious alternative to standard barbecue ribs.Ingredients
Directions
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Separate ribs into single pieces and remove all excess fat.
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Heat a wok until smoking hot.
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Add cooking oil, then stir-fry ginger and green onions until aromatic.
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Add rib pieces and stir-fry until well seared on all sides.
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Add fermented black beans and garlic, stir-frying for one minute to mix well.
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Add soy sauce, hoisin sauce, honey, rice wine, and chicken stock.
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Stir-fry for one minute until the meat is evenly coated with the sauce mixture.
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Simmer uncovered for about 30-45 minutes, stirring frequently, until the liquid reduces to a very thick, glossy syrup.
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Check for doneness; ribs should have a dark glazed look and be tender.
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Transfer ribs to a serving platter or baking dish.
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Serve immediately with plenty of napkins.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1031.7kcal
- % Daily Value *
- Total Fat 68.1g105%
- Saturated Fat 27.2g136%
- Cholesterol 272.4mg91%
- Sodium 224.7mg10%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 91.9g184%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitute: If you cannot find fermented black beans, you may omit them, but note that the dish will lose its signature deep umami flavor. As suggested by the original source, if you don't have the fermented beans, consider making a different dish.
Variation: Instead of pork ribs, you can use chicken wings or drumsticks for a lighter alternative. Adjust cooking time accordingly to ensure the chicken is fully cooked.
Storage: Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered baking dish with a splash of water or stock to prevent drying out.
Tip: For easier handling and mess-free eating, serve with plenty of napkins and perhaps some slaw or steamed rice to balance the rich, sticky glaze.
