Black Bean Spareribs
INGREDIENTS
¼ cup salted, fermented Chinese black beans (see additional notes in the cooking instructions)*
4 green onions
1 pound spareribs cut across the bone into 1 or 1 ½ inches. You can substitute leaner and more tender baby back ribs.
Vegetable oil
1 tablespoon minced garlic
½ cup chicken broth
½ cup Shaoxing wine (can be found in the international food section of most grocery stores). A dry Sherry can be used as a substitute.
3 - 1 ½ to 2 inch pieces of peeled ginger, slightly crushed
1 tablespoon oyster sauce
¼ teaspoon granulated sugar
DIRECTIONS
1. Chinese black beans are fermented and salted soybeans that can be found in most Asian markets. Rinse, then chop or mash up half the beans rather finely. Set aside. (Prepared black bean sauce can be found in the international food section of most grocery stores and can be used in the same amount as a substitution. Do not confuse with HOT Black Bean sauce. This is an extremely hot condiment.)
2. Trim green onions and cut 3 onions and the white part of the fourth onion into 1 ½ inch pieces. (Keep white parts of the onion separate from the green parts you just prepped.) Set aside. Reserve the remainder of the fourth onion for use later. Trim the excess fat from the spareribs then cut into individual pieces.
3. Add just enough oil to coat the surface of a medium skillet or wok placed over medium-high heat. Working in batches, add the rib pieces and brown on all sides. Add more oil if needed. Remove from pan and set aside.
Discard excess oil from the pan. If there are burned bits, remove or start with a clean pan. Add 1 tablespoon oil to the pan over medium heat along with the black beans. Cook until aromatic, stirring occasionally about every 15 to 30 seconds. Add garlic and cook briefly before adding the pork spareribs, chicken broth, Shaoxing wine, ginger, oyster sauce and the white parts of the onions. Add enough water to reach the halfway up the ribs. Cover and simmer for 1 to 1½ hours. Stir and check level of liquid occasionally, adding more water as necessary to keep the liquid half way up the ribs. Skim and discard any accumulated fat. Add the green onion pieces 15 minutes before the end of cooking. When the meat is tender, uncover and reduce the liquid to desired flavor and consistency. You can add sugar to taste to balance out the saltiness of the dish.
4. Use the remainder of the fourth green onion by cutting it into thin, wispy strips as a garnish. This dish can be served with white rice and your favorite stir-fried vegetables like bok choy or napa cabbage.
WINE SUGGESTION
2006 Rex Hill Reserve Pinot Noir