| Spicy Spare Ribs
3 pounds of Baby back ribs or
2 slices of Ginger root, minced
2 Green onions, minced
1 tablespoon of Fermented black beans
1 clove of minced garlic
4 tablespoons of light soy sauce
4 tablespoons of Hoisin sauce
4 tablespoons of honey
1 tablespoon of rice wine
1 cup of chicken stock |
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Separate ribs into single pieces and remove all excess fat. Heat wok until smoking hot. Add 2 tablespoons of oil, stir fry ginger and green onions until aromatic. Add rib pieces and stir fry until seared. Add black beans and garlic and stir fry one minute, mixing well. Add rest of ingredients and stir fry one minute until meat is well coated. Simmer uncovered about 30 minutes until liquid is reduced to a very thick syrup, stirring frequently. When done, ribs will have a dark glazed look. Remove to a baking dish with a grid and keep in warm oven until ready to serve. Instead of ribs, you can use chicken wings or drumsticks. Serve on a platter with plenty of napkins. From Marty Feins on Prodigy. Marty states that if you don't have the fermented beans don't make the dish. MM reformatting by Sandy Brinks. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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