Braised Country Ribs With Fermented Black Beans Recipes

BRAISED SPARERIBS WITH FERMENTED BLACK BEANS

Steps:

• Prepare ahead: with a cleaver or large, sharp knife, separate spareribs and chop them crosswise into 1 1/2" lengths. Have spareribs, oil, soy sauce, sugar, fermented black beans and water within easy reach. To cook: Set a 12" wok over high heat for 30 seconds. Pour in oil, covering the bottom of the pan and heat for another 30 seconds. Reduce heat if oil begins to smoke. Add spareribs and stir fry for 3-4 minutes until lightly browned on both sides. Add garlic, soy sauce, sugar, beans and water, stirring to coat spareribs with the mixture. Bring to a boil; cover the pan with a lid and reduce heat to low. Simmer undisturbed for about 1 hour. To serve, arrange spareribs on a heated platter. Skim and discard surface fat from the sauce and remove garlic. Dissolve cornstarch in broth or water and add to pan mixture. Cook, stirring for a few seconds until sauce thickens and clears. Pour over ribs and serve at once.

BRAISED COUNTRY RIBS WITH FERMENTED BLACK BEANS

Steps:

• Dredge ribs in flour, coating it thinly. Shake off excess.
• Heat oil in the bottom of pressure cooker or stovetop casserole or Dutch oven. When it is nearly smoking, add ribs in a single layer, and allow them to brown deeply on that side, then turn them, repeating until all sides are golden brown. Do this in several batches as needed-if you crowd the pot it will lower the temperature too much and will make it harder to get that nice golden crust.
• Remove the ribs and set them aside on a plate. Add onions to the pot, and stir, cooking until they turn a deep golden brown color. Add the ginger and chiles and continue cooking until onions are reddish brown. Add garlic and black beans and stir until fragrant.
• Deglaze the pot with water, scraping up any browned bits left on the bottom. Add ribs back to the pot and add the chicken broth and soy sauce.
• Bring to a boil. If using a pressure cooker, close lid, lock down and bring to full pressure. Turn down heat and cook at high pressure for about thirty minutes. If you are just using a regular pan, turn down the heat and cover the pot, and cook covered until the ribs are fork tender-it will probably take a couple of hours.
• When the ribs are done, uncover the pot or pressure cooker and add turnips. Cook, uncovered, until turnips are fully tender and the sauce has reduced slightly.
• Thicken sauce with cornstarch slurry, and remove meat and turnips to a heated serving bowl, with plenty of sauce. (As you pull the meat out of the pot, many of the bones will fall free-this is fine and to be expected. You can purposefully remove the bones before serving-this makes it a little easier to pick up chunks of pork with chopsticks, though in truth most of the Chinese folks I know like to nibble on the bones of ribs and spareribs, so you can leave them, too.).
• Just before serving, sprinkle with scallion tops and cilantro.