Spareribs With Black Beans And Pepper Sauce

Course : Chinese
Serves: 6
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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 cloves garlic -- chopped fine
1/2 teaspoon salt
1 tablespoon fermented black beans -- (dow see), rinsed,
1 dash sugar
1 teaspoon garlic and red chili paste -- see * note 2

Preparation / Directions:

* 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.

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