Pork Ribs With Black Beans and Chili Sauce
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. Cooked by my daughter, Alex.
- 600 to 750 grams pork ribs cut into 2-inch lengths
- 1 whole onion finely chopped
- ½ teaspoon pepper
- ½ 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.
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