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.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)