Braised Spare Ribs with Preserved Black Beans

Almost every week I will buy some spare ribs for soup. Then I realised, besides using these ribs to boil soup, I can use them for other dishes too! Though they are not the 'correct' part of the ribs but the meat texture is almost the same.

I love this yummy dish as it's so good to go with rice... extremely appetising! Also, I can use up the remaining preserved black beans I bought previously. An easy dish to prepare.


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Ingredients

• 200-300g Spare ribs (get the butcher to chop them into small pieces of 1.5")


• 2 Red chilies (chopped finely)


• 1 Chili padi (optional)


• 7-8 cloves Garlic (chopped finely)


• 1tsp Preserved black beans


• 1/2-2/3 cup Water


• 2tsp Corn flour (to marinade the ribs prior to cooking)

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Methods

1. Marinade ribs with corn flour for 1/2 hours.


2. Heat up saucepan with some oil, saute the chopped garlic and chilies till fragrant. Add in the washed preserved black beans and stir.


3. Add in the ribs, stir, add water, stir, cover and simmer in small fire for 45 minutes, stirring occasionally.

Note: If you like garlic, you can put in the entire bulb as it fragrant up the dish.