Ingredients
-
4
-
1/2
-
1/4
-
2
-
3
-
4
-
4
-
1
-
2
-
1/3
-
-
-
-
-
Directions
Black Bean Spareribs, I found this recipe in a magazine a few years ago and have made it often to rave reviews I like the fact that you get it ready the day before and the final cooking time is only ten minutes The prep time does not include the marinade time , I made these last weekend Bergy, and used back ribs I put it together Friday night and we had them saturday They tasted great We baked them Next time its the bbq Thanks Bergy for another great recipe , used pork spareribs with extra garlic, extra chili sauce and extra coriander I had to bake them for 20 minutes and they never got the glazed look, a little dry but tasty I always make broth from pork spareribs, this recipe allowed me to make a delicious Chinese soup with yellow bean sprouts, mushrooms and spinach to go along with the meal! Thank you!
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Steps
|
1
Done
|
Cut the Spareribs Into Serving Size Pieces, Put Them in a Large Saucepan and Cover With Cold Water Bring to a Boil, Reduce Heat and Cook Until the Ribs Are Tender, About 40 Minutes (depends on the Ribs), Drain Arrange Ribs on a Cookie Sheet or Shallow Pan. |
|
2
Done
|
While the Ribs Are Cooking Whisk Together the Black Bean Sauce, Vermouth, Honey, Ketchup, Ginger, Garlic, Chili Sauce, Green Onions and 1/3 Cup Coriander Pour Over the Ribs Turn and Coat All Sides. |
|
3
Done
|
Cover and Refrigerate For at Least 4 Hours or Overnight. |
|
4
Done
|
Bring to Room Temp Before Cooking. |
|
5
Done
|
You May Now Bbq,Broil or Bake the Ribs. |
|
6
Done
|
Bbq Over Medium High Heat For About 10 Minutes, Turning and Basting Once. If Baking Have the Oven Pre Heated to 425f |
|
7
Done
|
They Are Done When the Are Browned and Glazed Garnish With the Remaining Coriander. |
