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Spare Ribs in Black bean Sauce


Spare Ribs in Black bean Sauce
1 and 1/2 pounds spare ribs
2 Tablespoons fermented black beans, rinsed and mashed lightly
1 whole garlic clove, peeled and coarsely chopped
1 Tablespoon sugar
3 Tablespoons soy sauce, half thin and half dark
1 Tablespoon Chinese rice wine
1 Tablespoon vegetable oil
1. Cut the ribs into sections, five ribs each.
2. Mix black beans, garlic, sugar, soy sauces, rice wine, and the oil and put into a plastic bag, tie it tightly with a twist-tie, and set into a large low bowl and refrigerate overnight. Turn once or twice before cooking.
3. Put the ribs into a heat-proof bowl with all the liquid, and discard the plastic bag and tie. Set this dish on a steamer rack and steam over boiling water for fifteen minutes, then reduce the heat keeping them over simmering water for one hour and ten minutes longer.
4. Cut the ribs apart and serve.
Note: The sauce can be thickened mixing one Tablespoon cornstarch and one Tablespoon cold water. Bring this to the boil and pour it over the ribs.

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