Ingredients

The following ingredients have 6 Servings
  • 3 pounds meaty bone-in pork ribs
  • 8 ounce jar black bean garlic sauce ((such as Lee Kum Kee brand))
  • 4 1/2 tablespoons low sodium soy sauce
  • 1 1/2 tablespoons dry sherry
  • 1 1/2 teaspoons granulated sugar
  • 3 cups low sodium chicken broth
  • 2 tablespoons cornstarch
  • 3 tablespoons soy sauce
  • 1/2 cup broth from the cooked ribs (or more as needed)
  • Diced scallions
  • Cooked white rice

Instruction

  • In a large pot, combine all ingredients for the ribs (except broth) and mix thoroughly until coated. Then pour chicken broth over ribs until just covered.
  • Bring to a simmer, then adjust heat to low / medium low so it's a very gentle simmer. Cover and cook for 2 to 2 1/2 hours until ribs are tender and fall off the bone. (*see note)
  • Transfer the ribs to a big bowl with a slotted spoon.
  • To thicken the sauce: in a small bowl, whisk together the cornstarch, soy sauce, and 1/2 cup hot broth from the pot until combined and cornstarch is dissolved. Then slowly whisk the mixture into the pot and gently simmer for an additional 1 minute, or until thickened.
  • Add the ribs back to the pot and gently toss to coat.
  • Serve over cooked white rice and garnish with diced scallions.