If you love spare ribs, you will like this recipe. The best ribs to buy is the side ribs, available as large slabs, at all supermarkets. You can ask the butcher there to cut slab into 2 or 3 long sections, roughly 1-2-inch wide.

STEAMED PORK RIBS WITH BLACK BEANS荳豉蒸排骨:

1½-2 lbs. pork ribs                                            

1 tbsp. fermented black beans

2 cloves garlic                                                  

3-4 red chilli peppers, optional

1-2 tbsp. oil

seasoning:

    1 tsp. salt                                         

    2 tsp. sugar

    1 tsp. light soy sauce                         

    1 ½ tsp. rice wine or dry sherry

    2 tsp. tapioca starch                                      

Soak black beans in hot water until well softened. Drain and mash beans slightly. Cut chilli peppers into large pieces.

Cut spare ribs into bite-sized pieces and put them in a glass dish that can fit into a large bamboo steamer. Add seasoning ingredients and marinate for 30 minutes.

In wok or large non-stick saucepan, heat oil over high heat until very hot. Add garlic and toss it for 30 seconds. Add ribs and cook for 2-3 minutes, or until no longer pink on the outside. Push ribs to the side of pan and add black beans and chilli pepper pieces if using. Toss all ingredients together; then remove pan from heat. When mixture is cooled, add tapioca starch and mix in well.

Transfer ribs to glass dish in bamboo steamer and fit steamer over a pot of boiling water. Cover and steam ribs for 25 minutes or until cooked.  Mix & serve immediately.