Braised pork spare ribs with black bean and garlic sauce

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

The typhoon season and powerless days may not be over yet. If cooking in the dark bothers you, go for dishes that require minimal preparation. And if you’re among the unfortunate ones who also go waterless on powerless days and nights during a typhoon, choose dishes that require the use of the fewest cooking utensils so you don’t have to waste precious stored water washing tons of pots and pans. No, I’m not talking about opening cans or pouring boiling water into disposable bowls of noodles. I’m talking real food and hot meals and salvaging everything in your fridge and freezer before they spoil during a power outage. Like the pork spare ribs with honey-mustard sauce and this braised pork spare ribs with black bean and garlic sauce.

pork-black-beans-garlic

Ingredients:

pork spare ribs, cut into serving-size pieces (if you’re smart, you would have asked the butcher to do this for you when you buy your meat)
salt
pepper
black beans and garlic sauce (in jars, available in supermarkets)

In a non-stick pan, arrange the pork pieces in a single layer. Cook over high heat until the pork starts to render fat and browns a little. Flip over to brown the other side.

Pour off as much of the oil as you can.

Return the pan to the stove. Season the pork with salt and pepper. Add black beans and garlic sauce (a tablespoonful for every half kilo is a good ratio). Pour in enough water to cover. Cook over low heat for an hour to an hour and a half or until the meat is literally falling off the bones. During the last few minutes of cooking, turn the heat to high and cook the pork, uncovered and stirring often, until the mixture is almost dry and and the meat is coated with thick glossy sauce.

Serve hot with rice.

October 7, 2009  Print This Post   
Tagged: , ,

Comments

20 Responses to “Braised pork spare ribs with black bean and garlic sauce”
  1. Cris Jose says:
    October 7, 2009 at 12:04 pm

    Hi, Ms. Connie!

    I will definitely try this since I can’t eat anything malansa for two weeks (although I cannot say that I relish the thought) or anything spicy for that matter.

    Makabili nga ng babyback ribs…. yummy! :)

    Reply
  2. Nikita says:
    October 7, 2009 at 1:46 pm

    Hi Connie. This seems so simple. But am not familiar with the black beans and garlic sauce – what’s the brand you use and where did you buy it?

    You measure the rice you eat at home, or is are the cups of rice in the picture just for effect? :)

    Reply
    • Connie says:
      October 7, 2009 at 2:33 pm

      Lee Kum Kee. And there’s another Chinese brand. Parang Good Life yata…

      Pa-effect lang yung rice hehehe The photo kasi was originally for my Manila Standard column, eh medyo bland yung colors kung ulam lang.

      Reply
  3. docnoreen says:
    October 7, 2009 at 10:02 pm

    will definitely try that! thanks for sharing ms. connie!

    Reply
  4. chocofix says:
    October 8, 2009 at 3:00 am

    hi ms. connie! yummy looking dish as always. i’m curious about the bowls you used for the rice though. they look really nice! where did you get them?:)

    Reply
  5. michelle says:
    October 8, 2009 at 5:59 am

    Hi Miss. Sassy,

    Hello! If ever i cannot find a garlic sauce here in canada…is there any other alternative? can i make my own garlic sauce,perhaps? How? Thanks for the recipes!

    Reply
  6. Alma says:
    October 8, 2009 at 8:53 am

    Connie, black beans is tausi, right? My mom used to cook tausi with a fish dish that I miss so much. Perhaps you can find this dish? She used fry the fish first then use a little bit of tausi. Sorry, I totally forgot what the other ingredients were… :(

    Reply
  7. Hershey says:
    October 9, 2009 at 1:42 pm

    oh, I have also made some braised pork in my blog because of the recent typhoon lolz

    Reply
  8. Gay says:
    October 11, 2009 at 11:49 am

    This gives me what to cook this Friday for a bloggers’ dinner at home here in Gensan. Thanks. I have a new rattan sofa and they were egging me to have sofa-blessing party! They’re bringing me throwpillows, though.

    Reply
  9. belle says:
    October 17, 2009 at 1:58 pm

    hi miss connie. i just tried this recipe. ang sarap at ang dali! next time yung may honey mustard sauce naman. thanks again!

    Reply
  10. Rochelle says:
    October 19, 2009 at 4:22 pm

    Hi Ms. Connie,

    I’m one of your fans and been following your entries since I discovered it 2 years ago. :) My husband likes every meal that I cook for him. I want to try this dish but unfortunately I dont have a non-stick pan yet. Can I cook the ribs in an ordinary pan with oil first? Will it taste the same?

    Reply
  11. jan says:
    November 14, 2009 at 10:33 am

    why does your picture have greens in it? what are those leaves? looks yummy by the way. i would like to put the greens too cause they look colorful :)

    Reply
You may post a relevant comment.
If you want your own pic to show with your comment, go get a gravatar!

PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the link on the left sidebar.

Stay updated!

Feed for RSS readers Weekly Newsletter Get recipe updates via Facebook Get recipe updates via Twitter Get recipe updates via Plurk Get recipe updates via Yahoo! Meme

View the archive

November 2009
S M T W T F S
« Oct    
1234567
891011121314
15161718192021
22232425262728
2930  
Chinese ham, corn and cheese muffinsChinese ham, corn and cheese muffins
Chicken and straw mushrooms in coconut milkChicken and straw mushrooms in coconut milk
Kare – kareKare – kare
Pre Christmas callosPre Christmas callos
Liver patéLiver paté

Conversations