How to cook: Braised pork spare ribs with black bean and garlic sauce

How to cook: Braised pork spare ribs with black bean and garlic sauce

The typhoon season and powerless days may not be over yet. If cooking in the dark bothers you, go for dishes that require minimal preparation. And if you’re among the unfortunate ones who also go waterless on powerless days and nights during a typhoon, choose dishes that require the use of the fewest cooking utensils so you don’t have to waste precious stored water washing tons of pots and pans. No, I’m not talking about opening cans or pouring boiling water into disposable bowls of noodles. I’m talking real food and hot meals and salvaging everything in your fridge and freezer before they spoil during a power outage. Like the pork spare ribs with honey-mustard sauce and this braised pork spare ribs with black bean and garlic sauce.


Ingredients

  • 1 k. of pork spare ribs, cut into serving-size pieces (if you’re smart, you would have asked the butcher to do this for you when you buy your meat)
    salt
    pepper
    2 tbsps. of black beans and garlic sauce (in jars, available in supermarkets)

Instructions

  1. In a non-stick pan, arrange the pork pieces in a single layer. Cook over high heat until the pork starts to render fat and browns a little. Flip over to brown the other side.

    Pour off as much of the oil as you can.

    Return the pan to the stove. Season the pork with salt and pepper. Add black beans and garlic sauce (a tablespoonful for every half kilo is a good ratio). Pour in enough water to cover. Cook over low heat for an hour to an hour and a half or until the meat is literally falling off the bones. During the last few minutes of cooking, turn the heat to high and cook the pork, uncovered and stirring often, until the mixture is almost dry and and the meat is coated with thick glossy sauce.

    Serve hot with rice.

Cooking time (duration): 1 hour and 45 minutes

Number of servings (yield): 4

  • May Chua

    Hi Ms. Connie,
    May I ask if peanut oil can be replaced with Canola or olive oil if I were to add it to the home-made black beans & garlic sauce?

    • http://homecookingrocks.com Connie

      Naku, the taste will be so different. I suppose you can try canola but olive oil would be too far off.

      • Precy

        Hi, Ms. Connie, i want to try this one, unfortunately I can’t find black bean and garlic sauce together in one bottle. I have black bean sauce and garlic sauce in separate bottle. will it be the same taste except for spicy. how about the measurement?

        • Connie

          I don’t know. Different brands use different formulas.

  • Cris Jose

    Hi, Ms. Connie!

    I will definitely try this since I can’t eat anything malansa for two weeks (although I cannot say that I relish the thought) or anything spicy for that matter.

    Makabili nga ng babyback ribs…. yummy! :)

  • Nikita

    Hi Connie. This seems so simple. But am not familiar with the black beans and garlic sauce – what’s the brand you use and where did you buy it?

    You measure the rice you eat at home, or is are the cups of rice in the picture just for effect? :)

  • http://pinoyfrugalliving.com Alma

    Connie, black beans is tausi, right? My mom used to cook tausi with a fish dish that I miss so much. Perhaps you can find this dish? She used fry the fish first then use a little bit of tausi. Sorry, I totally forgot what the other ingredients were… :(

  • http://foodjournalofhershey.blogspot.com Hershey

    oh, I have also made some braised pork in my blog because of the recent typhoon lolz

  • http://www.homecookingrocks.com Connie

    Lee Kum Kee. And there’s another Chinese brand. Parang Good Life yata…

    Pa-effect lang yung rice hehehe The photo kasi was originally for my Manila Standard column, eh medyo bland yung colors kung ulam lang.

  • docnoreen

    will definitely try that! thanks for sharing ms. connie!

  • michelle

    Hi Miss. Sassy,

    Hello! If ever i cannot find a garlic sauce here in canada…is there any other alternative? can i make my own garlic sauce,perhaps? How? Thanks for the recipes!

  • chocofix

    hi ms. connie! yummy looking dish as always. i’m curious about the bowls you used for the rice though. they look really nice! where did you get them?:)

  • http://www.homecookingrocks.com Connie

    Shopwise. Made in China. Very inexpensive.

  • http://www.homecookingrocks.com Connie

    Yes, Just grind the black beans and garlic together with a little peanut oil.

  • http://www.homecookingrocks.com Connie

    Yes, tausi. I have a version of the recipe — fish is steamed though, not fried. In the archive.

  • http://www.homecookingrocks.com Connie

    Useful, eh? LOL

  • http://ascientistinthekitchen.net Gay

    This gives me what to cook this Friday for a bloggers’ dinner at home here in Gensan. Thanks. I have a new rattan sofa and they were egging me to have sofa-blessing party! They’re bringing me throwpillows, though.

  • chocofix

    thanks, ms. connie! will try this recipe soon. sana lang maka-tiyempo ako ng magandang spare ribs sa grocery. thanks again and more power!

  • belle

    hi miss connie. i just tried this recipe. ang sarap at ang dali! next time yung may honey mustard sauce naman. thanks again!

  • Rochelle

    Hi Ms. Connie,

    I’m one of your fans and been following your entries since I discovered it 2 years ago. :) My husband likes every meal that I cook for him. I want to try this dish but unfortunately I dont have a non-stick pan yet. Can I cook the ribs in an ordinary pan with oil first? Will it taste the same?

  • http://www.homecookingrocks.com Connie

    Yes, you can. And you can pour off the excess oil before adding the seasonings and water.

  • jan

    why does your picture have greens in it? what are those leaves? looks yummy by the way. i would like to put the greens too cause they look colorful :)

  • http://www.homecookingrocks.com Connie

    Cilantro and onion leaves, for garnish. Totally optional.

  • jan

    awesome! thanks

  • alma

    Hi Ms. Connie! I made this yesterday for dinner and my husband was impressed!!! It’s not oily, very tasty and because it’s so one-step…I loved it!!!

  • carmen

    Not bland-looking at all, Connie. Had to double check your ingredients to see where that appealing color is coming from. Thanks for sharing!