Instant Pot Chinese Spareribs With Black Bean Sauce [Recipe + Video]

I revisit a dim sum staple in my Instant Pot Chinese Recipes series, braising spareribs in a garlic black bean sauce and unpacking the authentic technique behind the dish.

I can’t stop thinking about the Instant Pot Chinese Spareribs with Black Bean Sauce I filmed last week. The moment pork spareribs hit that glossy fermented black beans enriched sauce the kitchen went weirdly quiet like everyone was waiting to taste it.

It’s one of those dishes that makes you want to try every Instant Pot Chinese Recipes trick, yet it still feels like a dim sum secret passed down wrong fingers but somehow better. If you like bold, slightly funky flavors you’ll want to read on and watch the video, because this Black Bean Sauce Recipe flips expectations.

Ingredients

• Pork spareribs: rich in protein and fat, gives hearty flavor and tender bite.
• Fermented black beans: salty, umami packed, add depth and a bit of probiotic goodness.
• Garlic: gives pungent heat, small amounts add antioxidants and savory complexity.
• Ginger: bright, slightly spicy, aids digestion and cuts through fatty richness.
• Light soy sauce: salty umami liquid, boosts savory notes and deepens color.
• Oyster sauce: sweet savory glaze, adds body and a mild briny sweetness.
• Shaoxing wine: aromatic cooking wine, lifts flavors and tenderizes meat slightly.
• Scallions: fresh garnish, gives crunch and bright oniony finish, lowers perceived grease.

Ingredient Quantities

• about 2 lb pork spareribs, cut into 1 to 1 1/2 inch pieces (trim excess fat)
• 1 tbsp fermented black beans (douchi), rinsed and roughly chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp granulated sugar
• 1/2 tsp ground white pepper
• 1 tbsp toasted sesame oil
• 2 tbsp cornstarch
• 1 tbsp vegetable oil
• 1/2 cup low-sodium chicken broth or water
• 2 scallions, thinly sliced (for garnish)
• 1 tsp toasted sesame seeds (optional, for garnish)

How to Make this

1. Prep everything: rinse and roughly chop 1 tablespoon fermented black beans, mince 4 cloves garlic and 1 tablespoon fresh ginger, cut about 2 pounds pork spareribs into 1 to 1 1/2 inch pieces and trim excess fat, then pat the ribs dry with paper towels — this helps them brown.

2. Coat the ribs: toss the dried ribs with 1 tablespoon cornstarch so they get a light dusting, that gives a nice crust and helps the sauce stick later.

3. Make the sauce: in a bowl combine the chopped black beans, minced garlic and ginger, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon granulated sugar, and 1/2 teaspoon ground white pepper, then stir in 1/2 cup low sodium chicken broth or water.

4. Sear the ribs: set Instant Pot to Sauté, add 1 tablespoon vegetable oil and when hot sear ribs in batches so you dont crowd the pot, about 2 to 3 minutes per side until golden. Remove ribs to a plate as you go.

5. Deglaze and build flavor: with the pot still on Sauté pour in a splash of the Shaoxing from the sauce or a tablespoon of water and scrape up browned bits, then pour in the prepared sauce and stir to combine.

6. Pressure cook: return the ribs to the pot, lock the lid, set to High Pressure for 10 minutes. When it finishes let pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.

7. Thicken the sauce: remove ribs to a bowl, switch Instant Pot back to Sauté and mix the remaining 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Stir the slurry into the bubbling sauce and cook 1 to 2 minutes until glossy and thickened, scraping the bottom so nothing sticks.

8. Finish and glaze: return the ribs to the pot, toss in the sauce to coat evenly, drizzle 1 tablespoon toasted sesame oil over the top and simmer one more minute so the flavors marry. Taste and adjust salt with a little extra soy if needed.

9. Serve: transfer ribs to a platter, garnish with thinly sliced scallions and 1 teaspoon toasted sesame seeds if you like, serve hot over steamed rice or as part of dim sum. Quick tips: rinse the black beans well to cut salt, pat ribs dry for better browning, and dont thicken the sauce before pressurizing or cornstarch will gum up.

Equipment Needed

1. Instant Pot or electric pressure cooker with Sauté function
2. Large cutting board and chefs knife (for trimming and chopping)
3. Measuring spoons (tbsp + tsp) and a 1/2 cup measuring cup
4. Two mixing bowls — one for the sauce, one small for the cornstarch slurry
5. Tongs and a plate to hold seared ribs while you work
6. Silicone spatula or wooden spoon to scrape browned bits and stir
7. Fine mesh strainer or small sieve to rinse the fermented black beans
8. Paper towels to pat the ribs dry and blot excess moisture

FAQ

Instant Pot Chinese Spareribs With Black Bean Sauce [Recipe + Video] Substitutions and Variations

• Pork spareribs: baby back ribs (leaner, same method) or bone in pork shoulder cut to 1 to 1 1/2 inch pieces, but shoulder will need a few more minutes under pressure.
• Fermented black beans (douchi): jarred black bean garlic sauce works great, or try 1/2 tsp miso + 1/4 tsp soy sauce for a quick fermented umami if you dont have douchi.
• Oyster sauce: hoisin for a sweeter finish, or mushroom stir fry sauce for a vegetarian swap; you can also mix 1 tsp soy sauce + 1/2 tsp sugar + a pinch of mushroom bouillon.
• Shaoxing wine: dry sherry is the closest match, dry white wine is okay, or for a non alcohol option use 1 tsp rice vinegar + 1/2 tsp sugar.

Pro Tips

1. Pat the ribs very dry and dust them lightly with cornstarch before searing, it really helps build a crust. Sear in batches so the meat actually browns instead of steaming.

2. Rinse the fermented black beans well and crush them a bit with the side of a knife to release more flavor. Theyre salty, so wait till the end to adjust extra soy or salt.

3. Don’t thicken before pressure cooking, cornstarch will gum up. Make a cold slurry and stir it into the hot sauce after pressure release, then cook a minute so the raw starch taste is gone.

4. Use a short natural pressure release (about 10 minutes) for better texture. For a glossy, slightly sticky finish, blast the sauced ribs under a hot broiler or in a very hot oven for 2 to 4 minutes but watch them closely or they’ll burn.

5. Deglaze well with a splash of Shaoxing or water after searing to pull up all the browned bits, that is where most of the flavor lives. Finish with toasted sesame oil right at the end so you keep its fragrance.