• 3 pounds pork ribs, cut across the bone (have your butcher do this), then remove as much fat as possible, and cut in between the bones into 1” pieces
• 4 tablespoons fermented black beans, finely minced*
• 3 tablespoons garlic cloves, finely minced
• 4 1/2 tablespoons soy sauce
• 1 1/2 tablespoons dry sherry (or mirin or white wine)
• 1 1/2 teaspoons sugar
• 2-3 cups chicken broth
To thicken sauce:
• 2-3 tablespoons cornstarch
• 1/2 tablespoon soy sauce
• Broth from ribs, amount as needed
In a large pot, combine all ingredients (except broth) and mix thoroughly. Pour chicken broth over ribs until almost covered. Bring to a boil and then turn down to simmer. Cook on simmer for 2-2 1/2 hours until ribs are tender and fall off the bone.
When ribs are tender, transfer them to a big bowl with a slotted spoon. To thicken the sauce, remove about a cup of broth from the pot and transfer to a small bowl, then whisk in the cornstarch and soy sauce. Transfer the cornstarch mixture back to the pot with the remaining broth. Add the ribs back in and coat.
Serve over white rice.
*If you can’t find fermented black beans, omit them and the garlic, and substitute by using an 8 ounce jar of black bean garlic sauce.