Black Bean and Ginger Glazed Ribs

Monday, November 9, 20092comments

Black Bean and Ginger Glazed Ribs
Black Bean and Ginger Glazed Ribs
This is one of my favorite rib recipes which I often serve with some great oven baked potato wedges for a weekend supper. 

This past weekend, however, I made a few racks of these ribs to serve at a small gathering of friends to celebrate my continuing march toward oblivion, also known as a birthday! They were snapped up pretty quickly and several guests declared them to be the best ribs they had ever eaten. Who am I to disagree? ;)

Black Bean and Ginger Glazed Ribs

  • 4 racks back ribs
  • 2 cloves garlic
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp Chinese five spice powder
  • 2 tbsp freshly grated ginger root

Mix together the garlic, ginger, salt, pepper and five spice and rub onto the ribs. Roast the ribs slowly on a rack at 300 degrees F for about 2 1/2  hours before beginning to brush on the Black Bean and Ginger Glaze:

Black Bean and Ginger Glaze
  • 2 cloves minced garlic
  • 2 tbsp peanut oil
  • 1 cup black bean sauce
  • 3 tbsp freshly grated ginger root
  • 2 tbsp soy sauce
  • 1 tsp Chinese five spice powder
  • 4 tbsp rice wine vinegar (use cider vinegar in a pinch)
  • 1/2 cup brown sugar

Simmer all ingredients together for about 15 minutes before beginning to brush the glaze onto the ribs. Increase the heat to 375 degrees F and brush the glaze on both sides of the ribs in 3 or 4 increments about every 10 minutes. Allow the ribs to rest, covered in aluminum foil for 10 minutes before serving.
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+ comments + 2 comments

November 9, 2009 at 6:00 PM

Complimenti per queste costine di maiale, sono davvero invitanti, posso fari una domanda: le costine le hai cucinate al forno?
Con la traduzione dall'italiano non comprendo bene.
Ciao Daniela e complimenti per il tuo blog.

November 9, 2009 at 8:48 PM

These ribs look damn awfully good and just the way I like em!

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