- 2 garlic cloves, chopped
- 1/2tablespoon fresh ginger, chopped
- 1/2teaspoon ground white pepper (ground black pepper is fine if you do not have white pepper)
- 1/4teaspoon sea salt
- 1tablespoon soy sauce
- 1tablespoon fish sauce*
- 1tablespoon oyster sauce
- 3pound pork ribs, cut into 2-3 sections for ease of placement in your slow cooker
- 1 onion, halved and sliced
- 8 garlic cloves, chopped
- 3 black bean sauce, found in Asian/Ethnic section of your grocery store
- 4 green onions, cut each stalk into three large segments
For those of you unfamiliar with white pepper, it comes from the same plant as black pepper. Just like green bell peppers allowed to ripen on the vine eventually turn red, white pepper is allowed to ripen fully on the vine, and then the now red or yellow outer skins are removed. After the skins are removed the white centers are dried. You usually see white pepper used in Asian, Indian, Mexican cuisines which lend themselves to “earthier” and highly spiced dishes. As white pepper tends to have an “earthier” taste than black pepper, it lends itself nicely to these countries’ food. It also is used by chefs for aesthetic reasons where a clean look is needed; i.e., think a béchamel sauce where ground black peppercorn would mar the pure white sauce.
If you are not familiar with black bean sauce, most commonly seen in Chinese cooking, it is a sauce made from fermented, salt-preserved soya beans. It is a cooking sauce rather than a condiment; it is very salty and savory. Because of its concentrated, briny flavor you do not need additional salt to this dish.
The pork version is delicious but using beef ribs would be a great substitute if you are not a pork fan.