2 lb pork ribs
2 qt water
2 tbsp salty black beans
2 tbsp oil
1 clove garlic, crushed
1 green onion, chopped
2 1/2 cup chicken stock
1/2 tsp salt
1 tsp sugar
1 tbsp thin soy sauce
1 tbsp oyster sauce
2 tbsp cornstarch
4 tbsp cold water
A Recipe for
Pork Spareribs In Black Bean Sauce See Jup Pa
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This is a recipe for Pork Spareribs In Black Bean Sauce See Jup Pa from the recipe cookbook of Recipes-to-go (Bean)
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1. Have the butcher cut the spareribs into strips 1 1/2" wide and you
cut the bones apart and trim off the fat.
2. Bring 2 quarts of water to a boil, and parboil the meat for 3
minutes; drain well.
3. Wash black beans thoroughly two times; drain, and then crush beans
with the handle of your cleaver or chop very fine with a sharp knife.
4. Heat wok, add oil, garlic and spareribs. Stir-fry for 5 minutes.
5. Add black bean mixture and all remaining ingredients except the
cornstarch and 4 tablespoons cold water. Bring to a fast boil and
then turn to medium heat, cover, and cook for 40 minutes.
6. Make a thickening with cornstarch and 4 tablespoons cold water and
add to the sparerib mixture. Bring to a boil again, and serve.
NOTE: Pork spareribs with black bean sauce will still taste delicious
the second or third day. Reheat for 7 minutes before serving. Serve
over rice as a plate dinner, accompanied by a condiment prepared with
Chinese Hot Mustard. Hot mustard requires 2 tsp. dry mustard to 2 t.
cold water.
SOURCE: Chopsticks, Clever and Wok.
Serves: 6
Pork Spareribs In Black Bean Sauce See Jup Pa Recipe brought to you by Recipes To-Go