Pork Spareribs In Black Bean Sauce/see Jup Pa

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Title: PORK SPARERIBS IN BLACK BEAN SAUCE/SEE JUP PA
Categories: Chinese, Pork
Yield: 6 servings

2 lb Pork Ribs
2 qt Water
2 tb Salty black beans
2 tb Oil
1 Clove garlic, crushed
1 Green onion, 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.

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