These glistening ribs are soooo tender and sweet! My husband is a salty kinda guy but this sweetness won even him over! This is a weekend meal for when you have the TIME to boil for 1 hour before you bake for almost another hour. That’s a must!!! Husband rated this an 8.5/10! This recipe is adapted from the WhiteWater Cooks: More Beautiful Foods.
Garlicky Black Bean Ribs
2 racks baby back pork ribs (side ribs work if you can’t find. Make sure you boil them though)
1 onion, peeled and cut in half
1 cube chicken bouillon
Cilantro to garnish (not required. Just for pop of colour)
2/3 cup fermented black beans, rinsed (can be found at Asian markets. They are dried in a bag. If you don’t have time, then a black bean sauce sauce will work BUT cut back on your brown sugar because the sauce already has some in it)
2 cups water
3 garlic cloves, halved with skin left on
3 tbsp ginger, grated
2 tsp Chinese five spice
1 cup brown sugar (if using a black bean sauce cut the brown sugar to 1/2 cup)
1/2 cup honey
1 tsp red chili flakes (I used a little but we like heat)
In a large pot, put ribs, onion, bouillon with enough water to cover ribs. Put a lid on and bring to boil. Once boiling, turn down to a simmer for 1 hour.
Five minutes before the ribs will be done, preheat oven to 375 degrees F and put the glaze together in a pot. Bring all the glaze ingredients to a boil and then turn to a simmer for five minutes.
Remove the ribs from the boiling water (discard the water with onion etc). Place the ribs (meaty side face down in the sauce) in a deep roasting pan and pour HALF the glaze over and place the garlic bulbs throughout. Cover tightly with tin foil and cook in oven for 35 mins. Meanwhile, simmer (low heat) the other half of the glaze to thicken- stirring once and a while.
After 35 minutes, remove the foil and baste with the glaze, cook for another 15 minutes.
Turn the ribs, baste with glaze and cook for another 15 minutes. Until they are shiny and sticky!
If you love garlic, squeeze the cloves out of the bulb and eat them on top of the ribs. .
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