Colorado Pork Ribs with Fermented Black Bean Glaze

What You'll Need

For the Pork Ribs

• 1 rack pasture-raised pork St. Louis style ribs, cut in thirds

Asian Black Bean Marinade

• ¼ cup fermented black bean sauce
• ¼ cup sesame oil
• 3 tbsp low-sodium soy sauce
• 2 tbsp honey
• 2 tbsp hoisin sauce
• 1 tbsp mirin
• 1 tbsp rice vinegar
• 3 cloves garlic, grated
• 1 tbsp fresh ginger, grated
• 2 green onions, sliced
• 1 Fresno chile, finely minced
• 1 tsp Chinese five-spice
• 1 tsp cracked black pepper
• ½ tsp red pepper flakes (optional)

For the Glaze

• Reserved cooking juices from the sous vide bag
• 1 tbsp honey
• 1 tbsp hoisin sauce
• 1 tsp soy sauce
• 1 tsp toasted sesame oil

For Garnish

• Sliced green onions
• Toasted sesame seeds
• Fresh cilantro
• Lime wedges

 

Let's Cook

1. Make the Marinade

In a bowl, whisk together: fermented black bean sauce, sesame oil, soy sauce, honey, hoisin sauce, mirin, rice vinegar, garlic, ginger, green onions, Fresno chile, Chinese five-spice, black pepper, and red pepper flakes (if using).

2. Marinate the Ribs

Place the ribs into a vacuum-seal bag or large zip-top bag. Pour the marinade over the ribs, ensuring they're evenly coated. Seal the bag and refrigerate for 4 hours, preferably overnight for the deepest flavor.

3. Sous Vide the Ribs

Preheat your sous vide water bath to 165°F. Cook the sealed ribs for 4 hours. This slow cooking process breaks down the connective tissue while keeping the meat incredibly juicy and tender. Once finished, carefully remove the ribs from the bag. Reserve all of the cooking liquid. Pat the ribs dry with paper towels.

4. Make the Glaze

Pour the reserved cooking juices into a small saucepan. Add: honey, hoisin sauce, soy sauce, and sesame oil. Bring to a gentle simmer over medium heat. Cook for 5–8 minutes, stirring occasionally, until the glaze thickens enough to coat the back of a spoon.

5. Grill the Ribs

Preheat a charcoal grill for medium-high heat with both direct and indirect cooking zones. Place the ribs over indirect heat for 5–7 minutes to warm through. Move them over direct heat and grill for another 8–10 minutes, turning every few minutes. Brush generously with the glaze throughout grilling. Continue until the ribs are: beautifully caramelized, lightly charred around the edges, and sticky and glossy. A gas grill will work as well. 

6. Rest & Slice

Transfer the ribs to a cutting board. Rest for 5 minutes before slicing between the bones.

7. Finish & Serve

Sprinkle with: sliced green onions, toasted sesame seeds, chopped cilantro, and serve with fresh lime wedges for squeezing over the ribs just before eating. All toppings are optional.