Instructions: Place black beans and garlic in a small bowl and mash together with end of a cleaver. Add soy sauce and sherry, mix to blend. Set aside.

If not already done, cut ribs into bite-sized pieces. Place spareribs in a saucepan and cover with water. Bring to a near boil. Reduce heat and parboil the ribs for just a minute to remove extra fat; rinse immediately with cold water.

Drain and set aside. To cook: Heat wok with vegetable oil, swirling to coat sides. Stir-fry the onion, ginger and spareribs over high heat for 2-3 minutes.

Add black bean sauce and continue stirring until all ribs are coated with sauce.

Add chicken broth, cover and simmer 20 to 30 minutes over low heat. Raise heat and bring contents back to a slight boil. Stir in cornstarch mixture; add peppers. Simmer 3-4 more minutes, until bell pepper is cooked. Toss in green onions. Adjust sauce if needed by adding more soy sauce.

Serve over or with rice. This dish is excellent reheated the next day.

Notes: Friendly butchers will cut the spareribs for you free of charge. You can use 1/2 red pepper and 1/2 green pepper for added color if you prefer.

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