| RECIPES |
| INGREDIENTS: 1 pound pork spareribs 2 finely minced garlic cloves 2 tablespoon black beans 1 tablespoon fresh minced ginger 1 teaspoon dark soy sauce 3/4 cup chicken broth 1 teaspoon cornstarch 2 tablespoon sherry 1 tablespoon chili oil PREPARATION: Have butcher cut spareribs into 3/4 inch sections. Trim off fat. Wash and rinse black beans 2 or 3 times, then mash them with garlic, ginger and soy sauce. Heat chili oil in wok and brown spareribs with the black bean mixture for 2 minutes. Add chicken broth, cover and simmer on low heat for 35 minutes. Check every once in a while to make sure there's liquid in the wok. Add more broth if necessary. After 35 minutes of simmering, there should be about 1/4 cup liquid left and spareribs are ready. Mix cornstarch with sherry and add the cornstarch mixture and stir until sauce thickens. Serve in small dishes. ALTERNATE COOKING METHOD: Wash and rinse black beans 2 or 3 times, then mash them with garlic, ginger and soy sauce. Marinate the spareribs in the black bean paste with cornstarch, sherry, and chili oil for 30 minutes. When ready to steam, fill a wok or lower part of a steamer with water so that it comes within an inch of the steamer tray, and bring to a rolling boil. Place the spareribs in small dishes and place the dishes in the steamer trays. Stack the steamer trays in the wok or steamer, cover tightly, and steam spareribs for 30 minutes over high heat, reversing the trays after 15 minutes. Note that larger dishes of spareribs will require longer cooking times. Remove the dishes and serve immediately. |
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| SPARERIBS IN BLACK BEAN SAUCE |