Sticky Black Bean and Chilli Spare Ribs
Tender pork spare ribs glazed in a sticky, spicy black bean and chili sauce, perfect for a flavorful dinner with a hint of sweetness and heat. This chinese-inspired pork ready in about 85 minutes pairs cut into 2-inch pieces pork spare ribs, rinsed and mashed fermented black beans, dark soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 2 lbs, cut into 2-inch pieces pork spare ribs
- 2 tbsp, rinsed and mashed fermented black beans
- 2 tbsp dark soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp honey
- 4, minced garlic cloves
- 1, finely chopped fresh red chili
- 1 tbsp, minced ginger
- 2 tbsp rice wine
- 2 tbsp vegetable oil
- 2, chopped green onions
- 1/2 cup water
Instructions
- Step 1: Preheat oven to 325°F (160°C). In a large bowl, toss 2 lbs pork spare ribs with 2 tbsp vegetable oil and 1 tbsp minced ginger.
- Step 2: Heat a large ovenproof skillet over medium-high heat. Add the ribs and sear for 3-4 minutes per side until browned.
- Step 3: Stir together 2 tbsp mashed fermented black beans, 2 tbsp dark soy sauce, 2 tbsp hoisin sauce, 2 tbsp honey, 4 minced garlic cloves, 1 finely chopped fresh red chili, and 2 tbsp rice wine in a small bowl.
- Step 4: Pour the sauce mixture over the ribs in the skillet. Add 1/2 cup water, cover with foil, and bake in the oven for 1 hour until the ribs are tender.
- Step 5: Remove foil and switch oven to broil. Broil ribs for 5 minutes, basting with pan juices occasionally, until the sauce is sticky and caramelized.
- Step 6: Garnish with 2 chopped green onions before serving the sticky black bean and chili spare ribs hot with steamed jasmine rice.
Frequently asked questions
How long does Sticky Black Bean and Chilli Spare Ribs take to make?
Total time is about 85 minutes (15 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sticky Black Bean and Chilli Spare Ribs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dark soy sauce from drying out.
Can I substitute ingredients in Sticky Black Bean and Chilli Spare Ribs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sticky Black Bean and Chilli Spare Ribs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sticky Black Bean and Chilli Spare Ribs?
Chinese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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