Spareribs With Salted Black Beans Recipes

SPARERIBS WITH SALTED BLACK BEANS

Steps:

• Trim fat and remove membranes from pork ribs cut between each rib to separate. Mix 1 teaspoon sugar, 2 teaspoons light soy sauce and the egg in large bowl stir in ribs. Let stand 10 minutes toss with 3 tablespoons cornstarch. Cover and refrigerate 20 minutes.Place beans in bowl cover with warm water. Stir beans about 2 minutes to remove excess salt. Remove beans from water drain well.Cut green onions diagonally into 1-inch pieces. Cut bell pepper into 1-inch squares. Mix 2 tablespoons cornstarch, 1/2 cup broth, 1 teaspoon sugar and 2 teaspoons dark soy sauce.Heat vegetable oil (1 1/2 inches) in wok to 350°. Fry ribs, six or seven at a time, 5 minutes or until golden brown. Remove ribs drain oil from wok, reserving 3 tablespoons. Heat wok until very hot. Add 3 tablespoons reserved vegetable oil tilt wok to coat side. Add garlic, gingerroot and beans stir-fry 15 seconds. Add ribs, green onions, bell pepper and 1/2 cup broth. Cover and cook 2 minutes. Stir in cornstarch mixture cook and stir 15 seconds or until thickened.4 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

STEAMED BLACK BEAN SPARERIBS

Steps:

• If the sparerib tips come in a slab, cut them into individual ribs.
• Toss together the ribs, light soy sauce, fermented black beans, cooking wine, sugar, sesame oil, garlic, 1 teaspoon salt and 1/8 teaspoon white pepper in a large bowl. Let marinate at room temperature for at least 30 minutes and up to 2 hours.
• When the ribs are almost ready, prepare a steamer setup with a rack in a large pot or wok (see Cook's Note). Add enough water to the pot so it reaches just below the rack, cover the pot and bring to a boil.
• Add the cornstarch and oil to the ribs and mix well. Place the ribs in a single layer on a large heatproof rimmed plate or shallow bowl that fits inside the pot. Sprinkle the ribs with the chiles.
• Place the plate on the rack in the pot, cover and steam until the ribs are opaque on the exterior and cooked through, 25 to 28 minutes (see Cook's Note). Garnish with the scallions and carefully remove the plate from the pot using tongs or oven mitts.

SPARERIBS IN BLACK BEAN SAUCE

Steps:

• Mash beans, ginger and garlic.
• Heat peanut oil in wok or frying pan.
• Salt and pepper ribs and sauté in oil. Drain excess fat and turn ribs frequently. Add black bean mixture when ribs are lightly browned. Mix well. Add stock, stir and cover. Reduce heat when mixture begins to boil and cook 25-30 minutes. Dissolve cornstarch in water to thicken. Add soy sauce, sugar, scallions, water chestnut and cornstarch to ribs and mix well.
• Continue cooking 1-2 minutes.
• Just before serving, add sesame seed oil and mix. Top with seeds.

SPARERIBS WITH TANGERINE-BLACK BEAN GLAZE

Steps:

• Position rack in center of oven; preheat to 400°F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in heavy-duty foil; set on rimmed baking sheet. Bake ribs 45 minutes. Cool slightly. Unwrap; drain juices. Cut racks into 3-rib sections.
• Mix ketchup and next 8 ingredients in large bowl to blend.
• Line same baking sheet with foil. Dip ribs into sauce. Place ribs, meaty side up, on sheet. Roast 15 minutes. Dip into sauce again. Roast until meat is very tender and ribs are glazed, about 15 minutes. Sprinkle sesame seeds over ribs; roast 10 minutes longer. Cut into individual ribs.
• *Available at Asian markets and in the Asian foods section of some supermarkets.