Black Bean and Garlic Spareribs

Name: Black Bean and Garlic Spareribs
Yield: makes 4 servings
Ingredients: 3 tablespoons corn, grapeseed, or other neutral oil; 2 pounds pork spareribs, cut into individual ribs and crosswise into 1-inch strips; 4 garlic cloves, minced; 1 tablespoon fermented black beans, rinsed, drained, and coarsely chopped; 1 scallion, trimmed and chopped; One 1 1/2-inch piece fresh ginger, peeled and minced; 2 tablespoons soy sauce; 1 tablespoon Shaoxing wine, dry sherry, stock, or water; 1/2 cup chicken stock, preferably homemade (page 160), or water

December 14, 2011

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 notes

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