| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Oriental, Meats |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Pork spareribs |
| 1 |
ts |
Salt |
| 1/2 |
c |
Chicken stock |
| 1 |
tb |
Light soy sauce |
| 1 |
ts |
Sesame oil |
| 1 |
ts |
Finely chopped ginger root |
| 1 1/2 |
tb |
Chinese fermented blk. beans (coarsely chopped) |
| 2 |
ts |
Finely chopped garlic |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1 |
tb |
Rice wine or dry sherry |
INSTRUCTIONS
ASK YOUR BUTCHER to cut the spareribs into individual ribs and then into
2-inch segments, or do it yourself with a cleaver or a sharp, heavy knife.
Rub the spareribs with salt and let them sit in a bowl for about 20-to-25
minutes. Fill a large saucepan with water and bring it to a boil. Turn the
heat to low, add the spareribs and simmer them for 10 minutes. Drain them
and discard the water. Mix the other ingredients together in a large bowl
and stir in the spareribs, coating them well with the mixture. Transfer the
mixture to a deep plate or dish. Set up a steamer or put a rack into a wok
or large deep pot. Pour in 2 inches of water. Bring the water to a boil,
and then reduce the heat. Lower the plate of spareribs carefully into the
steamer or onto the rack. Cover it with a lid and steam gently for 1 hour
or until the spareribs are very tender. Remember to keep a careful watch on
the water level, and replenish it with hot water when necessary. Skim off
any surface fat, and serve. You can make this dish ahead of time and reheat
the ribs by steaming for 20 minutes or until they are hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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