Name: Braised Spareribs with Black Bean Sauce
Ingredients: 1 -(up to); 2 tb Fermented black beans; 2 lb Pork spareribs; 1 Clove garlic; 2 sl Fresh ginger root; 2 tb Oil; 1/2 c Water; 1 tb Cornstarch; 1/4 c Water

It is work as free from care and toil and fatigue as is the wing-stroke of the jubilant lark when it soars into the sunlight of a fresh, clear day and, spontaneously and for self-relief, pours out its thrilling carol. Work [in heaven] is a matter of self-relief, as well as a matter of obedience to the ruling will of God. It is work according to one’s tastes and delight and ability. If tastes vary there, if abilities vary there, then occupations will vary there (David Gregg).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Meat	6	Servings

INGREDIENTS

1		-(up to)
2	tb	Fermented black beans
2	lb	Pork spareribs
1		Clove garlic
2	sl	Fresh ginger root
2	tb	Oil
1/2	c	Water
1	tb	Cornstarch
1/4	c	Water

INSTRUCTIONS

1. Soak fermented black beans.
2. Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch
sections.
3. Mince garlic and ginger root, then mash with soaked black beans. 4. Heat
oil in a heavy pan. Add black bean mixture and stir-fry a few times to heat
through. Add spareribs and stir-fry over high heat to brown quickly.
5. Add water, heat quickly; then simmer ribs, covered, until done (about 30
minutes). If liquid evaporates, add some boiling water to prevent burning.
6. Blend cornstarch and remaining cold water to a paste; then stir in to
thicken.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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