Ingredients

2 pound pork ribs
2 quart(s) water
2 Tbsp. salty black beans
2 Tbsp. oil
1 garlic cloves; crushed
1 scallions; chopped
2 1/2 C. chicken stock
1/2 tsp. salt
1 tsp. sugar
1 Tbsp. thin soy sauce
1 Tbsp. oyster sauce
2 Tbsp. cornstarch
4 Tbsp. cold water

Cooking Instructions

Have the butcher cut the spareribs into strips 1 1/2 inch wide and you cut the bones apart and trim off the fat. Bring 2 quarts of water to a boil, and parboil the meat for 3 minutes; drain well. 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. Heat wok, add oil, garlic and spareribs. Stir-fry for 5 minutes. Add black bean mixture and all remaining ingredients except the cornstarch and 4 Tbls. cold water. Bring to a fast boil and then turn to medium heat, cover, and cook for 40 minutes. Make a thickening with cornstarch and 4 Tbls. cold water and add to the sparerib mixture. Bring to a boil again, and serve.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)