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Braised Spareribs With Black Bean Sauce

1 -(up to) 2 tb Fermented black beans
2 lb Pork spareribs
1 Clove garlic
2 sl Fresh ginger root
2 tb Oil
1/2 c Water
1 tb Cornstarch
1/4 c Water


Soak fermented black beans.


Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch sections.


Mince garlic and ginger root, then mash with soaked black beans. Heat oil in a heavy pan. Add black bean mixture and stir-fry a few times to heat through. Add spareribs and stir-fry over high heat to brown quickly.


Add water, heat quickly; then simmer ribs, covered, until done (about 30 minutes). If liquid evaporates, add some boiling water to prevent burning.


Blend cornstarch and remaining cold water to a paste; then stir in to thicken.



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