I’m a big fan of ribs anytime; but steamed or deep-fried and then braised like this, with the addition of black beans, they’re positively addictive.
Season the ribs with the sea salt. Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F), and deep-fry the ribs in batches until golden brown, then drain on paper towel. Discard all but
Put the ribs and the black bean mixture in a large frying pan with a tight-fitting lid. Add enough chicken stock to reach halfway up the meat, cover and simmer for 45 minutes, turning occasionally, until tender.
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