Spareribs with Black Bean Sauce

Recipe Description

Serves 4 to 6

2 pounds baby back spareribs
2 tablespoons fermented black beans (also called fermented black bean|salted black beans)
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons dark soy sauce
3 tablespoons oil for stir-frying, or as needed
1 small fresh chile pepper|red chili pepper, de-seeded and chopped
1 cup chicken broth or water
1 tablespoon light soy sauce
1 teaspoon brown sugar
a few drops sesame oil
2 scallions (spring onion, green onions|green onion) cut into 3 - 4 pieces

Cut apart the spareribs.
Rinse the fermented black beans thoroughly and then mince (not rinsing the beans will make the taste too salty).
Mash the beans together with the minced garlic and ginger, and the dark soy sauce.
Set aside.
Heat the wok over medium-high to high heat and add 2 tablespoons oil.
When the oil is hot, add the spareribs and stir-fry until browned (4 to 5 minutes).
Remove.
Add the remaining 1 tablespoon oil, if needed.
Add the chopped chile pepper|red chile and the mashed bean mixture.
Stir-fry until aromatic.
Add the spareribs back into the wok and mix with the bean mixture.
Add the broth.
Stir in the soy sauce and granulated sugar|sugar.
Turn down the heat and braise, covered, until the ribs are tender (about 10 minutes).
Turn off the heat and stir in a few drops of sesame oil.
Serve garnished with the scallion.