Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         pork spareribs -- see * note 1
                        *** marinade ***
   3      tablespoons   light soy sauce
   2      tablespoons   Chinese rice wine or dry sherry
   1      teaspoon      freshly grated ginger
   2      tablespoons   peanut oil
   3                    garlic cloves -- chopped fine
     1/2  teaspoon      salt
   1      tablespoon    fermented black beans -- (dow see), rinsed,
                        -- see * note 2
   1      pinch         sugar
   1      teaspoon      garlic and red chili paste -- see * note 2

Preparation:

* Note 1: Have the butcher cut these into 1-inch pieces for you on his band saw. * Note 2: Can be found in Chinese or Oriental markets. Blanch the ribs in boiling water for 1 minute. Drain well. Soak in the marinade for 20 minutes. Heat a wok and chow (stir-fry) the ribs until lightly browned. Remove from the wok and drain the oil. Add fresh peanut oil, garlic and salt. Chow until the garlic browns a bit, then add the remaining ingredients. Return the ribs to the wok and toss in the sauce. Place in a steaming dish and steam for 45 minutes to an hour, or until the ribs are very tender. Serves 6 as a dim sum course. Variation: You can also avoid browning the ribs. Just add 1 tablespoon cornstarch to the marinade and continue with the dish. When steamed, the cornstarch will form a wonderful gravy on the ribs. Comments: This dish causes traffic jams among the dim sum carts in Hong Kong. Everyone wants an order and the chaos is infectious. Easy to prepare, they will just make a dim sum party.