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From: benson@dcdwest.UUCP
Newsgroups: net.cooks
Subject: Ribs with Black Bean Sauce
Message-ID: <105@dcdwest.UUCP>
Date: Mon, 27-Feb-84 11:19:44 EST
Article-I.D.: dcdwest.105
Posted: Mon Feb 27 11:19:44 1984
Date-Received: Tue, 28-Feb-84 12:46:52 EST
Organization: ITT DCDWEST (San Diego)
Lines: 64

I have had good luck with this recipe.  It has the benefit of not
demanding  attention  during those last few moments before a meal
when everything else does.

       STEAMED SPARE RIBS WITH FERMENTED BLACK BEAN SAUCE

     1-2 lb.   pork spare ribs
     3Tbl.     fermented black beans, rinsed and chopped
     1 t       green ginger, minced
     1 clove   garlic
     5 Tbl.    soy sauce
     1 T       rice wine

Seprate the ribs and chop them into  short  pieces  about  3  cm.
long.  Brown  them in an oily wok.  Pull them to the side and add
the the beans, garlic and ginger.  When the seasonings are  smel-
ling  sweetly,  toss the ribs in  the mixture.  Add the rice wine
and soy sauce.  After the ribs  are  coated  with  this  mixture,
place the ribs in a steamer {I use a colander that fits inside my
eldest daughter's old baby bottle steamer, covered with a  kettle
lid}, and steam the ribs for 45 minutes.  The ribs can be quickly
tossed in the wok again to correct  seasonings  or  served  right
away.