Sticky Black Bean and Chilli Spare Ribs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 70 min Serves 4 Chinese cuisine 520 cal/serving
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Ingredients

Instructions

  1. 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.
  2. Step 2: Heat a large ovenproof skillet over medium-high heat. Add the ribs and sear for 3-4 minutes per side until browned.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Garnish with 2 chopped green onions before serving the sticky black bean and chili spare ribs hot with steamed jasmine rice.

Equipment for this recipe

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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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