My mother, Shu-Lai Fong, makes famous pressure-cooked black bean spareribs. They're the inspiration for this recipe, which is just as delicious but uses a slow cooker. You'll find bite-size bone-in pork spareribs at most Asian grocery stores, or you can order them at your butcher's counter.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2013
Ingredients
Method
In slow cooker, stir together spareribs, 1-1/4 cups water, onion, black bean garlic sauce, garlic, ginger, chili garlic paste and pepper.Cover and cook on low until spareribs are tender, about 6 hours. With slotted spoon, remove spareribs. Skim off fat in slow cooker.
Combine cornstarch with 2 tbsp water; stir into cooking liquid. Cover and cook on high until thickened, about 20 minutes. Return spareribs to slow cooker, stirring to coat. Top with green onion.
Nutritional facts Per each of 8 servings: about
- Fibre trace
- Sodium 415 mg
- Sugars 1 g
- Protein 24 g
- Calories 254.0
- Total fat 15 g
- Potassium 361 mg
- Cholesterol 78 mg
- Saturated fat 5 g
- Total carbohydrate 5 g
%RDI
- Iron 13.0
- Folate 3.0
- Calcium 4.0
- Vitamin A 1.0
- Vitamin C 2.0
