Name: Pork Spareribs in Black Bean Sauce
Ingredients: 2 lb Pork Ribs; 2 qt Water; 2 tb Salty black beans; 2 tb Oil; 1 Garlic cloves; crushed; 1 Scallions; chopped; 2 1/2 c Chicken stock; 1/2 ts Salt; 1 ts Sugar; 1 tb Thin soy sauce; 1 tb Oyster sauce; 2 tb Cornstarch; 4 tb Cold water

In the day that we stand before our Master and Maker, it will not matter how many people on earth knew our name, how many called us great, and how many considered us fools. It will not matter whether schools and hospitals were named after us, whether our estate was large or small, whether our funeral drew ten thousand or no one. It will not matter what the newspapers or history books said or didn’t say. What will matter is one thing and one thing only – what the Master thinks of us.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	China, Ham/pork, Archived	6	Servings

INGREDIENTS

2	lb	Pork Ribs
2	qt	Water
2	tb	Salty black beans
2	tb	Oil
1		Garlic cloves; crushed
1		Scallions; chopped
2 1/2	c	Chicken stock
1/2	ts	Salt
1	ts	Sugar
1	tb	Thin soy sauce
1	tb	Oyster sauce
2	tb	Cornstarch
4	tb	Cold water

INSTRUCTIONS

1. Have the butcher cut the spareribs into strips 1 1/2" wide and you cut
the bones apart and trim off the fat.
2. Bring 2 quarts of water to a boil, and parboil the meat for 3 minutes;
drain well.
3. Wash black beans thoroughly two times; drain, and then crush beans with
the handle of your cleaver or chop very fine with a sharp knife.
4. Heat wok, add oil, garlic and spareribs.  Stir-fry for 5 minutes.
5. Add black bean mixture and all remaining ingredients except the
cornstarch and 4 tablespoons cold water. Bring to a fast boil and then turn
to medium heat, cover, and cook for 40 minutes.
6. Make a thickening with cornstarch and 4 tablespoons cold water and add
to the sparerib mixture.  Bring to a boil again, and serve.
NOTE: Pork spareribs with black bean sauce will still taste delicious the
second or third day.  Reheat for 7 minutes before serving. Serve over rice
as a plate dinner, accompanied by a condiment prepared with Chinese Hot
Mustard.  Hot mustard requires 2 tsp. dry mustard to 2 t. cold water.
SOURCE: Chopsticks, Clever and Wok.
Recipe courtesy of:  Catherine Vanicek, 11 Feb 93 19:20:00
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”