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Pork Spareribs with Tausi Pin It!
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How to Cook Spareribs with Tausi (Fermented Black Beans)

Spareribs with Tausi is a savory, tender pork dish simmered in a rich, umami-packed sauce made from fermented black beans, delivering bold Asian-inspired flavors with a Filipino twist.
Prep Time35 minutes
Cook Time30 minutes
Total Time1 hour 5 minutes
Course: Pork Recipe
Cuisine: Chinese, Filipino/Chinese
Keyword: fermented black beans, pork spare ribs, tausi
Servings: 2 servings
Calories: 345kcal
Author: Manny

Ingredients

  • 1/2 kilo pork spareribs
  • 1 Tbsp. soy sauce
  • cornstarch for coating spareribs
  • 1/4 cup cooking oil
  • 4 cloves garlic crushed
  • 1 pc onion chopped
  • 2 Tbsp. salted fermented black beans
  • 1/2 Tbsp. rice wine
  • 1 Tbsp. soy sauce
  • 1 Tbsp. cornstarch dissolved in 1 cup water
  • 2 pc red and green bell pepper cubed
  • 1/2 tsp. salt
  • 1 Tbsp. sugar

Instructions

How to cook Spareribs with Tausi:

  • Cut spareribs into 2 1/2 inch pieces and marinade in soy sauce for about 30 minutes.
  • Coat ribs with cornstarch then heat cooking oil in a skillet and fry spareribs in high temperature until brown.
  • Add in the onions, garlic and black beans then stir and cook for 5 minutes.
  • Pour in rice wine, soy sauce and cornstarch dissolved in water. Simmer for 35 to 45 minutes or until meat is tender. Add more water is the liquid is drying out.
  • Add the red and green bell peppers and season with salt and sugar.
  • Simmer until the sauce is thick. Serve hot.

Video

Notes

Cooking Tips:

Marinate for Maximum Flavor

Marinating the spareribs in soy sauce for at least 30 minutes helps tenderize the meat. The flavors are able to penetrate deeper into it. If you have more time, you can try marinating it for up to an hour for even better results. This would ensure that every bite is infused with savory goodness and would make the taste even better.

Coat with Cornstarch for a Crisp Texture

Light dusting of spareribs with cornstarch before frying creates a crispy crust on the outside, keeping the inside quite juicy and tender. Cornstarch serves to lock in the moisture of the ribs so that you can enjoy delightful texture. It's a relatively minor step that'll add a very nice restaurant-quality touch without causing extra hassle.

Control the Thickness of the Sauce

To get a rich, saucier sauce, mix a little bit more cornstarch with water and add it during final simmer. Stir the mixture often, so it doesn't clump and evenly thickens the sauce. Add just the right amount of water and cornstarch to coat the ribs.