INGREDIENTS

INSTRUCTIONS

Date: Fri, 21 Jun 1996 12:28:04 -0700
From: che.wong@tempe.vlsi.com
Bufalo chipotle sauce seems to go very good with chinese dishes that have a
dark sauce associated with them. Growing up, our family cooked and ate
Cantonese style food, which has no spiciness outside of ginger.
I have been using Bufalo chipotle sauce to spice up a lot of chinese home
style cooking recipes. I have attached the recipe for my latest experiment.
It is for pork spare ribs cooked with black beans and garlic.
As always, the measurments are approximate and can be adjusted for personal
tastes.
Rinse the black beans and coarsely chop. Mash the garlic and chop, or put
it through a garlic press. Combine the beans and the garlic. (Note that
this garlic and black bean mixture is showing up in some asian food stores
bottled.) Add the soy sauce, rice wine and chipotle sauce.
In a deep sided frying pan, brown the ribs over medium high heat with a
little oil. Depending on the size of the pan, this may need to be done in
batches. Do not overcrowd.
When all the meat has been browned, return the meat to the pan and add the
black bean mixture and chicken broth. Be careful of the fumes as the bean
mixture hits the hot pan. Stir to distribute the mixture over all of the
meat. Simmer covered for 45 minutes or until the meat is tender. Stir
occasionally.
Uncover the meat and allow the liquid to cook off. Turn the meat to get the
sauce to adhere to the meat as the sauce is reduced. When the liquid has
disappeared, it is ready to serve. There will be a lot of fat from the meat
in the pan. Do not confuse this with the liquid you are trying to cook off.
Drain the fat before serving. Make sure to scape up the black bean and
garlic bits from the pan to go along with the ribs.
CHILE-HEADS DIGEST V3 #021
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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