Name: Steamed 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. Place in a shallow heatproof dish.
3. Mince garlic and mash with soaked black beans; then combine with
cornstarch, soy sauce and sugar. Pour mixture over ribs.
4. Steam 45 minutes on a rack (see HOW-TO SECTION). Serve hot. VARIATION:
In step 3, add to black bean mixture 1 scallion stalk, minced; 2
tablespoons stock; 2 teaspoons vinegar; 1 teaspoon sherry and 1 teaspoon
peanut oil.
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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