Instructions: Trim any visible fat from the ribs and cut between the bones into individual ribs. Stir the soy sauce, vegetable oil and cornstarch together in a large bowl until well mixed. Toss the ribs in the marinade until coated. Let stand for 10 to 20 minutes.

For the Sauce: Stir the rice wine, stock, black beans, cornstarch, soy sauce, garlic, sugar, ginger and sesame oil together in bowl until well mixed.

For the Dish: Prepare a wok for steaming.

Arrange the tofu pieces in an even layer in a heat-proof glass pie plate. Place the ribs on top of the tofu in an even layer and pour the sauce mixture over the ribs. Set the dish into the steamer, cover the wok and steam over high heat for 15 to 20 minutes.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.