| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Meats |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
lb |
Pork spareribs, cut crosswise into 1-inch strips |
| 1 |
|
One-inch piece dried tangerine peel (optional) |
| 2 |
tb |
Salted black beans |
| 1 |
ts |
Peeled, minced fresh ginger |
| 1 |
tb |
Minced garlic |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
tb |
Each, dark and light soy sauce or: |
| 2 |
tb |
Light soy sauce |
| 1 |
tb |
Rice wine |
| 1 |
ts |
Sesame oil |
| 1 |
sm |
Red or green chile pepper, sliced (optional) |
| 1 |
|
Green onion, chopped |
INSTRUCTIONS
Cut ribs between the bones into 1-inch pieces. Trim off excess fat. Put
ribs into a mixing bowl.
Soak the optional tangerine peel in hot water for 10 minutes. Drain, finely
mince and set aside.
Rinse the black beans with warm water; drain. Gently mash the beans,
ginger, garlic, salt and sugar into a paste. Stir in the tangerine peel,
soy sauces, wine sesame oil and chile pepper. Pour over the spareribs and
mix well. Transfer to a shallow, 9-inch, heat-proof plate (a glass pie
plate is perfect) and refrigerate for at least 30 minutes.
Let the plate of ribs come to room temperature. Place in the steamer, cover
and steam over boiling water (medium-high heat) for 45 minutes. Check water
level frequently and replenish with boiling water when needed.
Serves 4 as part of a multi entree Chinese meal.
Joyce Jue, San Francisco Chronicle, 10/13/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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