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Asian Braised Pork Ribs with Black Beans

These Asian Braised Pork Ribs with Black Beans are a favorite main dish I cook to celebrate the Chinese Lunar New Year. I was inspired by a steamed pork ribs recipe I learned at a cooking class. To make the dish even more irresistible, I braised the pork ribs in a sauce pan till they were golden brown. The tender, juicy ribs paired well with the slightly salty black beans for a wholesome entree. This is an Asian in America recipe inspired by Chef Kho Kian Lam's steamed pork ribs. Serves 2 to 4.
Cook Time50 mins
Total Time50 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Chinese, Filipino
Keyword: Asian Braised Pork Ribs Black Beans
Servings: 4 people
Calories: 121kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Steamer

Ingredients

  • 3 Tablespoons dried black beans soaked in water overnight; drain before cooking
  • 2 pounds pork ribs, bone-in bone-in, cut into 2-inch length pieces
  • 2 Tablespoons Shaoxing rice cooking wine
  • 1 teaspoon roasted sesame oil
  • 1 knob fresh ginger peeled, sliced in 1-inch strips, about 1 Tablespoon
  • 4 cloves garlic peeled, minced garlic
  • 2 Tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • 2 Tablespoons cornstarch
  • 2 Tablespoons vegetable oil
  • 3/4 cup chicken broth
  • 2 stalks scallions chopped, for garnish

Instructions

Prepare the black beans:

  • In a small bowl filled with water, soak the dried black beans overnight in the refrigerator.
    The next day, drain and discard the water before cooking. Set the beans aside.

To cook the pork ribs:

  • In a large mixing bowl, combine the ribs, rice wine, sesame oil, ginger, garlic, soy sauce, salt and black pepper. Incorporate the ingredients well into the ribs. Let the marinated ribs sit for 30 minutes in the refrigerator for the flavors to set.
  • Coat the ribs with cornstarch.
    Place the coated and marinated ribs in a round, rimmed plate that fits into your steamer.
    Pour the black beans all over the pork.
    Prepare the steamer. Fill the bottom pot with water and cover.
    Over high heat, let the water boil. When water is boiling, place the layer of the steamer filled with the pork ribs and beans on top.
  • Cover and steam the pork ribs and beans over briskly boiling water for 45 minutes.
    Using a fork, check to see if ribs are tender enough and cooked completely. Remove the ribs and beans.
    Catch the drippings left in the rimmed plate and set this aside. You will pour this later into the sauce pan.
  • In a large sauce pan or skillet, over medium-high heat, add the vegetable oil. When oil is hot enough in about 2 minutes, add the steamed pork ribs and black beans.
  • Stir the ribs around to brown evenly in the oil. This should take about 8 to 10 minutes.
    Pour the broth and the drippings over the ribs and beans. The gravy will reduce to a thick consistency in about 3 to 5 minutes.
  • Arrange the ribs and beans with the sauce on a serving platter. Garnish with scallions.
    Serve warm with boiled rice.

Nutrition

Serving: 1g | Calories: 121kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Sodium: 957mg | Potassium: 218mg | Fiber: 2g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg