Spare Ribs with Chili Bean Sauce

Click to Enlarge	Spare Ribs with Chili Bean Sauce China -
	Serves Effort: Sched: DoAhead:	4 side ** 1-1/2 hr Reheat		An excellent deeply flavorful appetizer or meat side dish, and easy to make too. I use my 13" Calphalon wok for the whole process, washing it between steps. The frying step could be omitted, but the flavor would be less intense.

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*
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*
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*

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

#

cl
c
T
t
t
T
t
c
T

Pork Spare Ribs (1)
Water
Garlic
Rice Wine
Chili Bean Paste (2)
Hoisin Sauce
Sugar
Soy Sauce, dark
Salt
Water
Oil or Lard

Remove all excess fat from the PORK RIBS (before weighing), separate them and cut into lengths of about 1-1/2 inches. A sharp Chinese cleaver knife is perfect for this.
Put Pork Ribs in a pot with plenty of Water and bring to a boil over high heat. Let boil for around 3 minutes, drain and rinse.
Crush Garlic and chop fine. Mix together All * Items.
Place Pork Ribs in a pot with Garlic mix and bring to a boil. Simmer covered 45 minutes. Remove ribs and retain cooking liquid.
In a wok or sauté pan, heat Oil and fry Pork Ribs stiring until lightly browned all over. This will not take long.
Add reserved Cooking Liquid and cook over moderate heat until a sauce is forms that coats the ribs well.
Serve ribs hot with sauce poured over.

NOTES:

Spare Ribs: Weight is after removing all excess fat, but with bone and cartilage in.
Chili Bean Sauce: Made from chilis, fermented (black) soybeans and oil, it's available in markets serving a Chinese or Southeast Asian community - or you can mix up your own. Other chili sauces could be used with some change of flavor.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch