Instructions: PREPARATION: Have butcher cut spareribs into 3/4 inch sections. Trim off fat. Wash and rinse black beans 2 or 3 times, then mash them with garlic, ginger and soy sauce. Mix cornstarch with sherry. COOKING: Heat chili oil in wok and brown spareribs with the black bean mixture for 2 minutes or so. Add chicken broth, cover and simmer on low heat for 35 minutes. Check every once in a while to make sure theres liquid in the wok. Add more broth if necessary. After 35 minutes of simmering, there should be about 1/4 cup liquid left and spareribs are ready. Add the cornstarch mixture and stir until sauce thickens.

Correct seasonings and serve in small dishes. Garnish with a sprig of Chinese
p arsley. DO AHEAD NOTES: Spareribs can be made and reheated in wok or skillet.

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.