Saturday, January 16, 2016

Black bean sauce spare ribs with pumpkin


1 rack of baby back ribs, or spare ribs
1/2 Kabocha squash peeled and cubed
2 small onions sliced

2 tablespoons of black bean garlic sauce
Optional - chilli
water to cover

1 Tbsp cooking wine
2 Tbsp soy sauce
2 tsp sugar
white pepper to taste
sesame oil
1 tsp corn starch

Slice ribs, and marinate in wet ingredients, then add the cornstarch.  (30 mins).

Fry the black bean sauce until aromatic in a little bit of oil.  Add pork ribs and stir fry, add enough water to cover the ribs, bring to boil, then add the squash and onions on top.  Simmer for 35 mins, adding more water half way through if its getting too dry.  Thicken with corn starch slury.

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