Instructions: Heat the groundnut oil in a hot wok. Add the black beans, salt, and sugar, and saute gently for 10 seconds. Add the chicken broth, rice wine, and light soy sauce. Simmer together for 30 seconds. Remove the sauce to a mixing bowl. Add the spareribs and set aside to marinate for at least 30 minutes.

Add the cornstarch and mix well to coat the spareribs. Place the ribs on a plate ready for steaming. Sprinkle on the red chili peppers, garlic, and cilantro. Steam over boiling water for 45 minutes.

This recipe yields 6 servings.

Comments: The Chinese word for "home" is written as a combination of a roof over a pig. The household that boasts a pig or, better still, several pigs, is a lucky one. Pigs represent a certain security against poverty, always fetching a good price at the market.

Spareribs, apart from being an economical way to enjoy Chinas favorite meat, are enjoyed for their good flavor, particularly when teamed with a robust sauce made from the salted black soy bean.

This is a family dish found commonly in rural southern China. It is interesting to see this home-style dish included and enjoyed in the yum cha menus of today.

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.