Braised Spareribs With Black Bean Sauce Food

SPARERIBS IN BLACK BEAN SAUCE

Steps:

• Mash beans, ginger and garlic.
• Heat peanut oil in wok or frying pan.
• Salt and pepper ribs and sauté in oil. Drain excess fat and turn ribs frequently. Add black bean mixture when ribs are lightly browned. Mix well. Add stock, stir and cover. Reduce heat when mixture begins to boil and cook 25-30 minutes. Dissolve cornstarch in water to thicken. Add soy sauce, sugar, scallions, water chestnut and cornstarch to ribs and mix well.
• Continue cooking 1-2 minutes.
• Just before serving, add sesame seed oil and mix. Top with seeds.

STEAMED BLACK BEAN SPARERIBS

Steps:

• If the sparerib tips come in a slab, cut them into individual ribs.
• Toss together the ribs, light soy sauce, fermented black beans, cooking wine, sugar, sesame oil, garlic, 1 teaspoon salt and 1/8 teaspoon white pepper in a large bowl. Let marinate at room temperature for at least 30 minutes and up to 2 hours.
• When the ribs are almost ready, prepare a steamer setup with a rack in a large pot or wok (see Cook's Note). Add enough water to the pot so it reaches just below the rack, cover the pot and bring to a boil.
• Add the cornstarch and oil to the ribs and mix well. Place the ribs in a single layer on a large heatproof rimmed plate or shallow bowl that fits inside the pot. Sprinkle the ribs with the chiles.
• Place the plate on the rack in the pot, cover and steam until the ribs are opaque on the exterior and cooked through, 25 to 28 minutes (see Cook's Note). Garnish with the scallions and carefully remove the plate from the pot using tongs or oven mitts.

BRAISED SPARERIBS WITH BLACK BEAN SAUCE

Steps:

• 1. Soak fermented black beans. 2. Cut ribs apart then with a cleaver, chop each, bone and all, in 1-inch sections. 3. Mince garlic and ginger root, then mash with soaked black beans. 4. Heat oil in a heavy pan. Add black bean mixture and stir-fry a few times to heat through. Add spareribs and stir-fry over high heat to brown quickly. 5. Add water, heat quickly then simmer ribs, covered, until done (about 30 minutes). If liquid evaporates, add some boiling water to prevent burning. 6. Blend cornstarch and remaining cold water to a paste then stir in to thicken. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.