Look for bite-size bone-in pork spareribs at Asian grocery stores, or order them at your butcher’s counter. They are so tender and scrumptious, especially when paired with this garlic-and-spice-laced sauce.
HANDS-ON TIME
15 minutes
TOTAL TIME
6½ hours
MAKES
6 to 8 servings
INGREDIENTS
1.35 kg bite-size pork spareribs
1 onion, finely diced
2 tbsp black bean garlic sauce
4 cloves garlic, minced
1 tbsp minced fresh ginger
½ tsp pepper
½ tsp chili garlic paste
2 tbsp cornstarch
1 green onion, thinly sliced
DIRECTIONS
In slow cooker, stir together spareribs, 1¼ cups water, onion, black bean garlic sauce, garlic, ginger, pepper and chili garlic paste. Cover and cook on low until spareribs are tender, about 6 hours. Using slotted spoon, remove spareribs. Skim fat from cooking liquid.
Stir cornstarch with 2 tbsp water; stir into cooking liquid. Cover and cook on high until thickened, about 20 minutes. Return spareribs to slow cooker; stir to coat. Sprinkle with green onion.
NUTRITIONAL INFORMATION, PER EACH OF 8 SERVINGS: about 254 cal, 24 g pro, 15 g total
fat (5 g sat. fat), 5 g carb, trace fibre, 78 mg chol, 415 mg sodium, 361 mg potassium. % RDI: 4% calcium, 13% iron, 1% vit A, 2% vit C, 3% folate.
TIP FROM THE TEST KITCHEN
Some of the protein in the ribs congeals in the cooking liquid, which doesn’t affect the flavour but can give the
sauce a slightly separated appearance. If you’re concerned about the look of the sauce, strain the cooking liquid
through a fine-mesh sieve lined with a double layer of cheesecloth. Return the cooking liquid to the slow cooker
and thicken it as directed.
