pepperhead212
Executive Chef
I made some Spareribs in Black Bean sauce tonight (plus a little SF bok choy on the side). I started a day early, but I have more than half left for Chinese New Year, which starts Tuesday.
This dish is one of my favorites, though I hadn't made it for quite a while. It was the second recipe in the meat chapter in my looseleaf "black book", which I wrote my favorite oriental recipes in, before I had a software for recipes! These salted, fermented black beans are one of those ingredients that smell totally disgusting, at first, but the smell cooks off, and about halfway through, the sparerib aroma takes over, and by the end, you can't wait to taste them! Still, I don't recommend them to anyone that does not have a powerful, externally vented exhaust hood! It was only 62º out when I made these, which is a lot better than 22º, when turning that hood on.
This is the recipe I was cooking in my parent's house, before I left home, and Dad threatened to throw me out if I ever cooked "whatever that was again". I've been making it for that long!
Ingredients for Spareribs in Black Bean Sauce by pepperhead212, on Flickr
Stir-frying minced ingredients. by pepperhead212, on Flickr
Stir-frying ribs, with minced ingredients. by pepperhead212, on Flickr
Liquid added, and brought to boil. by pepperhead212, on Flickr
After 45 minutes cooking. by pepperhead212, on Flickr
Most of the liquid cooked off. by pepperhead212, on Flickr
Finished dish. by pepperhead212, on Flickr
Spareribs in Black Bean Sauce
1 1/2 lbs spareribs; chopped in 1 1/2 in. pieces
3 tb oil
2 tb salted black beans; rinsed and chopped
1 tb ginger; minced
1 tb garlic; minced
2 large scallions; chopped fine
2 tb dark soy sauce
2 tb sherry
1 tsp sugar
3/4 cup(s) water
A. Combine water, soy sauce, sugar, and sherry and stir to dissolve. Place the ginger, garlic, black beans, and scallions on a plate.
B. Heat a 10" saute pan or 12" skillet over high heat; add oil, heat 30 sec., then add sesonings and stir-fry 30-40 sec. Add ribs, and SF 1-1 1/2 min., or until all whitened and seasoned. Add liquid and bring to a boil. Cover and simmer 45 min. Remove lid, raise heat, and boil off water, stirring. remove ribs to a serving dish, scraping out all the brown bits onto the ribs, leaving the oil.
Note: This doubles easily - I just use a 12" sauté pan, and use 1 1/4 c water, instead of doubling.
This dish is one of my favorites, though I hadn't made it for quite a while. It was the second recipe in the meat chapter in my looseleaf "black book", which I wrote my favorite oriental recipes in, before I had a software for recipes! These salted, fermented black beans are one of those ingredients that smell totally disgusting, at first, but the smell cooks off, and about halfway through, the sparerib aroma takes over, and by the end, you can't wait to taste them! Still, I don't recommend them to anyone that does not have a powerful, externally vented exhaust hood! It was only 62º out when I made these, which is a lot better than 22º, when turning that hood on.
This is the recipe I was cooking in my parent's house, before I left home, and Dad threatened to throw me out if I ever cooked "whatever that was again". I've been making it for that long!
Ingredients for Spareribs in Black Bean Sauce by pepperhead212, on FlickrStir-frying minced ingredients. by pepperhead212, on FlickrStir-frying ribs, with minced ingredients. by pepperhead212, on FlickrLiquid added, and brought to boil. by pepperhead212, on FlickrAfter 45 minutes cooking. by pepperhead212, on FlickrMost of the liquid cooked off. by pepperhead212, on FlickrFinished dish. by pepperhead212, on FlickrSpareribs in Black Bean Sauce
1 1/2 lbs spareribs; chopped in 1 1/2 in. pieces
3 tb oil
2 tb salted black beans; rinsed and chopped
1 tb ginger; minced
1 tb garlic; minced
2 large scallions; chopped fine
2 tb dark soy sauce
2 tb sherry
1 tsp sugar
3/4 cup(s) water
A. Combine water, soy sauce, sugar, and sherry and stir to dissolve. Place the ginger, garlic, black beans, and scallions on a plate.
B. Heat a 10" saute pan or 12" skillet over high heat; add oil, heat 30 sec., then add sesonings and stir-fry 30-40 sec. Add ribs, and SF 1-1 1/2 min., or until all whitened and seasoned. Add liquid and bring to a boil. Cover and simmer 45 min. Remove lid, raise heat, and boil off water, stirring. remove ribs to a serving dish, scraping out all the brown bits onto the ribs, leaving the oil.
Note: This doubles easily - I just use a 12" sauté pan, and use 1 1/4 c water, instead of doubling.
