Recipe - Home-Style Steamed Spareribs In Black Bean Sa

Stephen Ceideburg
1 pound Pork spareribs, cut
crosswise into 1inch
strips
1 Oneinch piece dried
tangerine peel (optional)
2 tablespoon Salted black beans
1 teaspoon Peeled, minced fresh ginger
1 tablespoon Minced garlic
One fourth teaspoon Salt
1 teaspoon Sugar
1 tablespoon Each, dark and light soy
sauce or:
2 tablespoon Light soy sauce
1 tablespoon Rice wine
1 teaspoon Sesame oil
1 small Red or green chile pepper,
cut or sliced up (optional)
1 Green onion, chopped

Cut ribs between the bones into 1inch pieces. Trim off excess fat. Put
ribs into a mixing bowl.

Soak the optional tangerine peel in hot water for 10 minutes. Drain, finely
mince and set aside.

Rinse the black beans with warm water; drain. Gently mash the beans,
ginger, garlic, salt and sugar into a paste. Stir in the tangerine peel,
soy sauces, wine sesame oil and chile pepper. Pour over the spareribs and
mix well. Transfer to a shallow, 9inch, heatproof plate (a glass pie
plate is perfect) and refrigerate for at least 30 minutes.

Let the plate of ribs come to room temperature. Place in the steamer, cover
and steam over boiling water (mediumhigh heat) for 45 minutes. Check water
level frequently and replenish with boiling water when needed.

Serves 4 as part of a multi entree Chinese meal.

Joyce Jue, San Francisco Chronicle, 10/13/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini