Title: Pork spareribs in black bean sauce/see jup pa
 Categories: Chinese, Pork
      Yield: 6 Servings
 
      2 lb Pork Ribs
      2 qt Water
      2 tb Salty black beans
      2 tb Oil
      1    Clove garlic, crushed
      1    Green onion, chopped
  2 1/2 c  Chicken stock
    1/2 ts Salt
      1 ts Sugar
      1 tb Thin soy sauce
      1 tb Oyster sauce
      2 tb Cornstarch
      4 tb Cold water
 
  1. Have the butcher cut the spareribs into strips 1 1/2" wide and you
  cut the bones apart and trim off the fat.
  
  2. Bring 2 quarts of water to a boil, and parboil the meat for 3
  minutes; drain well.
  
  3. Wash black beans thoroughly two times; drain, and then crush beans
  with the handle of your cleaver or chop very fine with a sharp knife.
  
  4. Heat wok, add oil, garlic and spareribs.  Stir-fry for 5 minutes.
  
  5. Add black bean mixture and all remaining ingredients except the
  cornstarch and 4 tablespoons cold water. Bring to a fast boil and
  then turn to medium heat, cover, and cook for 40 minutes.
  
  6. Make a thickening with cornstarch and 4 tablespoons cold water and
  add to the sparerib mixture.  Bring to a boil again, and serve.
  
  NOTE: Pork spareribs with black bean sauce will still taste delicious
  the second or third day.  Reheat for 7 minutes before serving. Serve
  over rice as a plate dinner, accompanied by a condiment prepared with
  Chinese Hot Mustard.  Hot mustard requires 2 tsp. dry mustard to 2 t.
  cold water.