Chinese fermented black beans (see page 207) keep forever and add a distinctive flavor to every dish they’re used in; best yet, most people like them immediately. This classic highlights them perfectly. Ask the butcher to cut the ribs into small pieces for you (a supermarket butcher can do this). Serve as a starter or an entree with steamed white rice.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the oil in a skillet with a lid and place over medium-high heat. A minute later, add the spareribs. Brown them lightly on both sides, then drain all but 2 tablespoons of oil from the pan.
Step 2
Add the garlic, black beans, scallion, and ginger. Stir-fry until fragrant, about 1 minute. Stir in the soy sauce, wine, and stock and bring to a boil. Cover, turn the heat to low, and simmer, stirring occasionally, until the ribs are tender, 30 minutes or more. Remove from the heat and serve with the pan juices over white rice
