Boneless Spare Ribs in Garlic Black Bean Sauce

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Tender boneless pork spare ribs simmered in a savory garlic black bean sauce with a hint of sweetness and spice. This Chinese recipe, ready in about 40 minutes, blends boneless pork spare ribs, fermented black beans, garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 2-inch pieces boneless pork spare ribs
• 2 tbsp, rinsed and mashed fermented black beans
• 4 cloves, minced garlic cloves
• 1 tsp, minced ginger
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 cup chicken broth
• 2 tbsp vegetable oil
• 1 tbsp cornstarch mixed with 2 tbsp water cornstarch slurry
• 2 stalks, sliced for garnish green onions
• 1/4 tsp (optional) red chili flakes

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add 1 lb boneless pork spare ribs pieces and sear for 4-5 minutes until browned on all sides.
2. Step 2: Add 4 minced garlic cloves, 1 tsp minced ginger, and 2 tbsp rinsed mashed fermented black beans to the skillet. Stir-fry for 1 minute until aromatic.
3. Step 3: Pour in 3 tbsp soy sauce, 1 tbsp brown sugar, and 1/2 cup chicken broth. Bring to a simmer, cover, and cook for 20 minutes until ribs are tender.
4. Step 4: Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and cook for 2 minutes until the sauce thickens and coats the ribs.
5. Step 5: Sprinkle 1/4 tsp red chili flakes if using, and garnish with 2 sliced green onions before serving with steamed rice.