Last night, I was craving spareribs in black bean sauce, one of my favorite dishes when I was growing up. I cooked it for dinner – using a recipe from an article called Spare a rib for Pinot as a guide. I didn’t have all the called ingredients, but I improvised and it was so good that I decided to share my recipe:
Spareribs in Black Bean Sauce
“D” Ingredients
Vegetable oil
2 lbs spareribs cut into 1 inch pieces
1/4 cup black bean sauce (I used Lee Kum Kee)
1/4 cup oyster sauce
1 shallot – diced
3 slices of ginger
5 cloves of garlic – diced
1 cup low sodium chicken stock
1 cup water
D’rections
Heat wok over high heat. Add just enough oil to coat the surface. Add the rib pieces and brown on all sides, adding more oil if needed. Move the ribs to the side of the wok, leaving the oil bubbling in the center of the wok. Add garlic, shallots, garlic and ginger. Cook for about 2 minutes. Add black bean sauce and oyster sauce. Stir all ingredients together. Pour chicken stock and stir until the liquid bubbles. Reduce flame to medium-heat. Pour 1/4 cup of water into the wok every 5 minutes. Stir and check level of liquid occasionally, adding more water as needed, while skimming and discarding any accumulated fat.
Serve with white rice.
Cook Time: About 40 minutes
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