Spare Ribs in Black Bean Sauce

Click to Enlarge	Spare Ribs in Black Bean Sauce China - Cantonese
	Serves Effort: Sched: DoAhead:	4 side *** 3/4 hr Most		This distinctly flavored spare rib recipe from the Southeast of China produces plenty of sauce so it's fine for serving with long grain rice. It reheats well but the bell peppers will be less crisp.

*
*
*
*
*
*
+
+
+
+
+

2
2
2-1/2
2
2
1
1-1/2
1/4
1
1/2
2
1/2
3/4
2
1/2

#
lrg
T
cl
T
T
T
t
T
c
T
t
t
T
c

Pork Ribs (1)
Bell Peppers (2)
Black Beans (3)
Garlic
Soy Sauce
Rice Wine
Water
Sesame Oil
Cornstarch
Water
Dark Soy Sauce
Sugar
Salt
Oil
Stock, strong

PREP

Separate PORK RIBS and cut into lengths of 2 inches or less depending on your preference. A sharp Chinese cleaver knife is perfect for this.
Arrange Pork Ribs in a steamer and steam over rapidly boiling water for 20 to 30 minutes depending on thickness. Drain well and set aside.
Cut BELL PEPPERS into largish pieces, about 1 inch by 2 inches.
Rinse BLACK BEANS briefly and crush. Crush GARLIC and chop fine. Mix All * Items for Sauce Mix.
Mix All + Items for Thickening Mix.

RUN

In a coverable wok or sauté pan heat Oil over high heat. Stir in Spare Ribs and fry stirring for 3 minutes, then stir in Bell Peppers and fry stirring for 1 minute.
Stir in the Seasoning Mix and fry stirring for 2 minutes, then stir in the Stock, bring to a boil, cover and simmer 2 minutes.
Stir in the Thickening Mix and stir over moderate heat until the sauce thickens.
Serve warm.

NOTES:

Pork Ribs: These are cooked for a fairly long time so thicker and cartelage stiffened pieces are fine.
Bell Peppers: One red and one green is visually preferable but both red or both green is fine too.
Black Beans: These are fermented soy beans, salty, dark black and aromatic, sold in bags and boxes in Asian markets.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch