Chinese Spareribs with Black Bean Sauce

thespruceeats.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

2 pounds pork spareribs (trimmed and cut into 1-inch pieces)

1 teaspoon minced ginger

3 tablespoons oil for stir-frying

Optional: 2 teaspoons cornstarch (dissolved in 4 teaspoons water)

subheading: For the Sauce:

2 tablespoons black bean sauce with garlic (or to taste)

2 tablespoons dark soy sauce

1 tablespoon Chinese rice wine (or dry sherry)

1 teaspoon broth

1 cup water (or low-sodium chicken broth)

¼ teaspoon crushed red pepper flakes

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