Spareribs With Black Beans And Pepper Sauce

Recipe Ingredients

1 lb	454g / 16oz	Pork spareribs - see * note 1
		Marinade
3 tablespoons	45ml	Light soy sauce
2 tablespoons	30ml	Chinese rice wine or dry sherry
1 teaspoon	5ml	Freshly grated ginger
2 tablespoons	30ml	Peanut oil
3		Garlic cloves - chopped fine
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Fermented black beans - (dow see), rinsed, see * note 2
1		Sugar
1 teaspoon	5ml	Garlic and red chili paste - see * note 2

Recipe Instructions

* Note 1: Have the butcher cut these into 1-inch pieces for you on his band saw.

* Note 2: Can be found in Chinese or Oriental markets.

Blanch the ribs in boiling water for 1 minute. Drain well.

Soak in the marinade for 20 minutes.

Heat a wok and chow (stir-fry) the ribs until lightly browned. Remove from the wok and drain the oil.

Add fresh peanut oil, garlic and salt. Chow until the garlic browns a bit, then add the remaining ingredients.

Return the ribs to the wok and toss in the sauce. Place in a steaming dish and steam for 45 minutes to an hour, or until the ribs are very tender. Serves 6 as a dim sum course.

Variation: You can also avoid browning the ribs. Just add 1 tablespoon cornstarch to the marinade and continue with the dish. When steamed, the cornstarch will form a wonderful gravy on the ribs.

Source:
Jeff Smith

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