Braised Country Ribs With Fermented Black Beans Recipe

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Braised Country Ribs With Fermented Black Beans
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Ingredients
13
Count
Nutrition
414
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Dredge ribs in flour, coating it thinly. Shake off excess.
  2. Heat oil in the bottom of pressure cooker or stovetop casserole or Dutch oven. When it is nearly smoking, add ribs in a single layer, and allow them to brown deeply on that side, then turn them, repeating until all sides are golden brown. Do this in several batches as needed–if you crowd the pot it will lower the temperature too much and will make it harder to get that nice golden crust.
  3. Remove the ribs and set them aside on a plate. Add onions to the pot, and stir, cooking until they turn a deep golden brown color. Add the ginger and chiles and continue cooking until onions are reddish brown. Add garlic and black beans and stir until fragrant.
  4. Deglaze the pot with water, scraping up any browned bits left on the bottom. Add ribs back to the pot and add the chicken broth and soy sauce.
  5. Bring to a boil. If using a pressure cooker, close lid, lock down and bring to full pressure. Turn down heat and cook at high pressure for about thirty minutes. If you are just using a regular pan, turn down the heat and cover the pot, and cook covered until the ribs are fork tender–it will probably take a couple of hours.
  6. When the ribs are done, uncover the pot or pressure cooker and add turnips. Cook, uncovered, until turnips are fully tender and the sauce has reduced slightly.
  7. Thicken sauce with cornstarch slurry, and remove meat and turnips to a heated serving bowl, with plenty of sauce. (As you pull the meat out of the pot, many of the bones will fall free–this is fine and to be expected. You can purposefully remove the bones before serving–this makes it a little easier to pick up chunks of pork with chopsticks, though in truth most of the Chinese folks I know like to nibble on the bones of ribs and spareribs, so you can leave them, too.).
  8. Just before serving, sprinkle with scallion tops and cilantro.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 413.86 Kcal (1733 kJ)
Calories from fat 176.52 Kcal
% Daily Value*
Total Fat 19.61g 30%
Cholesterol 151.33mg 50%
Sodium 912.43mg 38%
Potassium 1075.45mg 23%
Total Carbs 11.8g 4%
Sugars 6.2g 25%
Dietary Fiber 3.26g 13%
Protein 45.63g 91%
Vitamin C 37.9mg 63%
Iron 2.2mg 12%
Calcium 102.5mg 10%
Amount Per 100 g
Calories 83.81 Kcal (351 kJ)
Calories from fat 35.75 Kcal
% Daily Value*
Total Fat 3.97g 30%
Cholesterol 30.65mg 50%
Sodium 184.78mg 38%
Potassium 217.79mg 23%
Total Carbs 2.39g 4%
Sugars 1.26g 25%
Dietary Fiber 0.66g 13%
Protein 9.24g 91%
Vitamin C 7.7mg 63%
Iron 0.4mg 12%
Calcium 20.8mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.3
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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