Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site dcdwest.UUCP Path: utzoo!watmath!clyde!floyd!harpo!decvax!ittvax!dcdwest!benson 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.