PORK SPARERIBS IN BLACK BEAN SAUCE

      Title: PORK SPARERIBS IN BLACK BEAN SAUCE
  Categories: Pork
       Yield: 6 Servings
  
       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
  
   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
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