Spareribs in Garlic and Black-Bean Sauce

Name: Spareribs in Garlic and Black-Bean Sauce (豆鼓排骨)
Yield: It serves 2 or 3 as a main course
Cuisine: Chinese
Ingredients: 1½ pounds meaty spareribs, chopped; 3 tablespoons oil; 2 tablespoons fermented black beans, lightly rinsed and coarsely chopped; 2 large cloves garlic, lightly smashed and peeled; 1¼ cups boiling water; 2 tablespoons dry sherry; 2 tablespoons dark soy sauce; 1 teaspoon sugar; 2 large whole scallions, finely chopped; 2 quarter -sized slices peeled ginger, minced

豆鼓排骨

Preparation info

It serves
2 or 3
as a main course

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

This is a simple and delicious simmered dish. The dark, glazed ribs have that robust bite of black beans—a dish with a hearty personality. It serves 2 or 3 as a main course with any one of the stir-fried crisp or leafy vegetables.

Ingredients

1½ pounds meaty spareribs, chopped
3 tablespoons oil
2 large

Asia
China
Main course

Method

Separate the ribs first, then chop each, meat side down, into 3 pieces.

Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and heat for 30 seconds. Scatter in the garlic, fermented black beans, ginger, and scallions, and stir rapidly for 30 seconds. Add the ribs and stir vigorously in sweeping and turning motions until every piece has whitened and is well s