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Braised Spareribs with Yam Recipe

Sunday, September 30, 2012 | Labels: , , |

This is such a homey dish - spareribs braised in 'nam yu', bean sauce and of course yam.  The yam adds earthiness to the dish while the slow cooked spareribs are ultra flavourful, definitely a great dish to serve with hot steamed rice.  I like to first cook this dish in a wok then braise it slowly in a clay pot.  Serving the pork directly from the clay pot at the table not only makes for a lovely presentation but will also keep the food warm.

 Braised Spareribs with Yam

 This post is part of my Yuen Chun Recipes, an ongoing project on this blog.  I hope you give this a try!

Serving suggestion: with steamed rice


500g of spare ribs, chopped into 2 inch pieces
1 yam/ taro, skin peeled and sliced or cubed
2 + 1 stalk green onions, sliced
4 cloves garlic, minced
3 slices fresh ginger


2 tablespoons nam yu (please adjust accordingly as each brand differs in terms of saltiness)
1 tablespoon yellow bean sauce (I used Yuen Chun)
1 teaspoon light soy sauce or to taste
1/2 cup water or more


Firstly, blanch the spare ribs with the 1 stalk of green onion.  Once surface of the meat turns white, remove and drain.  Set aside.

Heat up your wok until smoking.  Add 3 tablespoons of oil.  Turn heat to medium. Fry the yam slices until lightly browned.  Remove and set aside.

Heat your wok up again until smoking.  Add 3 tablespoons of oil and swirl to coat.  Turn heat to low.  Add garlic, ginger and green onions.  Add the yam and spareribs.  Pour in the seasoning.  Bring to a boil.  Cover and allow to cook for at least 10 minutes before transferring the contents to a clay pot for braising.  Braise the spare ribs for about 20-30 minutes.  Do a taste test and add more of the condiments if desired. 

Serve hot.


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