Rice Cooker Pork Ribs in Chinese Black Bean and Garlic Sauce
Sauteing the garlic, ginger, and Chinese black bean paste in hot oil releases their aromas and enhances the flavoring of the ribs. You can buy Chinese black bean paste (sometimes labelled sauce) in some supermarkets, Asian markets, and online.
Serves: 2Hands-on: 20 minutesTotal: 1 hour 26 minutesDifficulty: Easy
- 1 Tbsp. Chinese cooking wine
- 1 tsp. brown sugar
- 1 tsp. cornstarch
- 1 tsp. dark soy sauce
- 1⁄4 tsp. ground black pepper
- 1⁄2 lb. bone-in pork ribs
- 1 1⁄2 Tbsp. canola oil
- 2 cloves garlic, minced
- 1⁄2 tsp. grated ginger
- 1 tsp. Chinese black bean paste
- Mix the Chinese cooking wine, brown sugar, cornstarch, dark soy sauce, and pepper in a plastic zip-top bag. Add the ribs to the bag, mix well, and place bag in fridge for about 1 hour.
- Add 1 tablespoon oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the marinated ribs and fry for about 2 minutes on each side, covering rice cooker occasionally in the process of cooking. When the ribs have turned slightly brown on the outside, remove and set aside.
- Add the remaining 1⁄2 tablespoon oil to the rice cooker. Mix in the garlic, ginger, and Chinese black beans, and lightly fry for 2 minutes. Return the ribs to the rice cooker, and cook, flipping occasionally and covering rice cooker occasionally in the process of cooking, for 20 minutes, or until the ribs are cooked through.