Black Bean Garlic Riblets.

These riblets are very traditional and home cooked great with steamed white rice. Savory and flavorful, these riblets are (sadly) often forgotten in Chinese restaurants in America. They're not fancy, but very delicious.

Ingredients:
1.) 1-2 lbs of pork ribs cut into smaller pieces across the bone. Generally, you can ask the butcher to cut these rock hard bones for you at the grocery market or wherever you purchase meats.
2.) 3 peeled cloves of garlic
3.) 4 tbsps of black beans (not actually black beans; they are actually fermented soy beans--you can purchase these at any Asian market, but I'm not sure about your local Asian aisle. Some come dry in packets or containers, and some are already grounded in a sauce. Regardless, they have a very unique smell.)
4.) ~1/2 tbsp of sesame oil (spicy or not)
5.) ~1 tbsps of soy sauce

6.) ~1 tbsp of grated ginger (please don't use powdered ginger--does not taste the same as fresh)
7.) ~1 tbsp of canola or veggie oil. No olive oil.
8.) salt and pepper to taste.
9.) ~1 cup of water

Directions!
1.) Place the riblets in a mixing bowl and coat with salt and pepper.

Coat of salt and pepper

2.) Using a food processor (you can even use a knife if you want, but processor are easier), throw in the cloves of garlic, the black beans, and the grated ginger. If using dry beans like I did, (which are technically slightly moist) throw in a tablespoon of canola or veggie oil. This makes it easier to breakdown in the processor and to coat the riblets with.  If using beans with more moisture, then add less oil since you don't want a runny sauce. Break down the ingredients with the processor until all is roughly blended.

Close up of black beans

Resulting mixture. Ideally a rough blend is what you want but enough to break down the cloves of garlic.

3.) Remove the sauce from the processor and mix with the riblets until all is coated. Add sesame oil and mix again. Let the riblets sit for a few minutes to marinate.

Leave to marinate for about ten minutes; the smell is amazing!

4.) Coat the bottom of a rice/slow cooker with a slight bit of oil (to prevent sticking; this also applies to people using a regular wok or pot to cook) and transfer the marinated riblets inside. (For this recipe, I used a rice cooker to cook this dish. This can also work with a slow cooker or regular wok/pot. I prefer the slow/rice cooker since it keeps it very moist and tender.)
5.) Turn the cooker on and leave for about five minutes. Add some soy sauce and water and leave it cooking for 20 more minutes or so. After about 25 to 30 minutes of cooking, taste test a piece to see how moist or chewy it is or if it needs more salt (personal preference). If perfect, remove from cooker and serve. Best served with white rice--enjoy!

Final product! Very yummy.

A close up of the finished riblets

Afterthoughts: Very delicious. Which I had used more garlic and a bit more salt (personal preference since I'm a garlic lover). Also wish I had left it in the cooker a bit longer; it was slightly chewy for me.

Costs:
1 lb of riblets = ~$6.00 (I got mine free ftw!)
1 packet of black beans = $1.20 so about $0.60 worth was used
1 sleeve of garlic = $0.98 with 8 whole garlic and ~9 cloves in each. Cost of 1 clove = ~$0.04. So three is $0.12
Oil, soy sauce, salt, peppe, ginger =~$0.55 (at the most)
Total Cost: ~$7.27 for a serving of four+