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As you can probably imagine, these spare ribs end up dark and sticky with plenty of spice and real depth of flavour. It’s a tough ask for wine, and you really need something with both weight and muscle to match. Think red and zoom in on examples with sweet fruit and spice character - one of the many great value blends of Grenache, Shiraz and Mourvedre would be spot on. Watch out for great examples from Torbreck, Penfolds, Jacobs Creek, and Chapoutier.


  • 500 g pork spare ribs chopped into bite sized pieces

  • 2 tablespoons Soy sauce

  • 2 tablespoons salted black beans rinsed in cold water

  • 1 Splash Sesame Oil

  • 1 Pinch of Salt

  • 1 tablespoon Sugar

  • 1 tablespoon chinese Rice wine

  • 1-2 small Red chilli's finely sliced

  • 1 tablespoon freshly chopped Ginger

  • 3 Cloves Garlic peeled and finely chopped

  • 2 tablespoons Oyster sauce

  • 1 small handful coriander leaf washed and finely chopped


  • 1.

    Place the chopped spare ribs into a Chinese steamer over some boiling water and steam for about 25-30 minutes. Once they are soft and tender remove from the heat.

  • 2.

    Pop the black beans into a mixing bowl and use a fork to mash them a little, add the salt, sugar, rice wine, chilli, ginger, garlic and oyster sauce.

  • 3.

    Heat a wok or large pan on a high heat, add about two tablespoons of sesame oil to the wok and when hot add the steamed spareribs, use a wooden spoon to stir the ribs so they brown on all sides. Splash in the soy sauce and continue to stir.

  • 4.

    After about a minute add the remaining ingredients and continue to cook until the sauce has reduced and is coating they ribs so they are lovely and sticky.

  • 5.

    Serve immediately with steamed rice and bok choy.

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