Black Bean Spare Ribs
2 lbs.Pork spare ribs (cut into 2 inch pieces)
* Master Black Bean Sauce:
2 Tbsp. fermented black beans(soak, drain and crush)
4 cloves minced garlic
1 Tbsp. Oyster sauce
1 Tbsp. sesame seed oil
2 Tbsp. soy sauce
1 Tbsp. chili paste
2 Tbsp. corn starch/ 4 Tbsp. water mixture for thickening.
Direction:
Can also use Lee Kum Kee Black Bean Garlic Sauce or homemade *Master Black Bean Sauce.
If using store bought Black Bean Sauce, skip steps 4 and 5. Instead add 2 Tbsp. bottled sauce to ribs in sauce pan.
1. Brown spare ribs in a large sauce pan or wok. Add water to braise.
2. Braise for 1/2 hr - 45 minutes to get spare ribs soft.
3. Remove from sauce pan and drain oil.
4. Using the same sauce pan, saute garlic, and black beans.
5. Add soy sauce, oyster sauce, sesame seed oil, and chili paste.
6. Place spare ribs back into sauce pan with sauce. Mix and continue to simmer.
7. Add corn starch/water mixture to thicken. (see above)
8. After sauce has thickened, remove to platter for steaming or clay pot for
additional steaming and final presentation.
9. Steam or simmer for and additional 15. minutes.
10. Garnish with Chinese parsley.