INGREDIENTS

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

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