Servings: 2-3

1 ¼ lbs. pork spareribs
3 green onions
4 Tablespoons soysauce
4 Tablespoons sugar
3 Tablespoons brown vinegar
5 Tablespoons cold water
½ Tablespoons rice wine
2 teaspoons cornstarch
1 teaspoon sesame oil
6 cups cooking oil

Directions:

Cut the spareribs into 1″ square pieces, then marinate with rice wine and soys auce for about 30 minutes. Keep the sauce in the bowl, since this will become the seasoning sauce later.

Heat 6 cups of cooking oil in a wok on high setting. Deep fry the spareribs for about 2 minutes, and take them out. Heat the cooking oil again, then deep fry once more until spareribs for about 15 more seconds or until they turn very brown. Remove the spareribs and drain off the cooking oil from the wok.

Add sugar, vinegar, water, cornstarch, sesame oil and shredded green onion to the bowl used for marinating the spareribs. This is now the seasoning sauce.

Heat one teaspoon of cooking oil in the wok, pour in the seasoning sauce, boil and stir until it is thickened and heated thoroughly. Then add the spareribs and stir well. Place the spareribs on a plate to serve.

¾ lb. pork spareribs
1 Tablespoon cooking oil
2 Tablespoons dried fermented black beans
1 Tablespoon Chinese rice cooking wine
½ teaspoon Salt
1 teaspoon sugar
1 Tablespoon light soysauce
1 Tablespoon cornstarch
2 Tablespoons chopped hot pepper
2 Tablespoons chopped garlic

Directions:

This dish utilizes both stir frying and steaming. The stir frying is to make the black bean sauce. You can buy black bean sauce in a container in your friendly neighborhood Asian grocer, but since they are already prepared, you don’t have to add the some of the ingredients such as sugar, salt, and soy sauce. We recommend using the fermented black beans because it only takes a couple of minute extra to prepare, and the stir frying brings out the delicious aroma and taste of black beans unmatched by the ones in a container.

Cut the spareribs into ½” x 1″ long pieces. Wash and soak the fermented black beans for about 5 minutes. Strain off water and then chop them up into smaller pieces.

Heat the wok on high, then add the cooking oil after the wok is hot. Stir fry the fermented black beans. Add the rice wine, sugar, salt, and soy sauce. Stir for only 10 seconds. Remove to a bowl and mix thoroughly with the spareribs.

Add cornstarch to spareribs and mix thoroughly. Place all of the spareribs onto a plate or a bowl (make sure it fits in your steamer).

Heat up the steamer. Sprinkle chopped red pepper and garlic on top of the dish. Put the plate/bowl in a steamer. Cover and steam over high heat for 20 minutes.

Once done, transfer the spareribs to a serving plate to serve.