"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Black Bean Spareribs Recipe

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This recipe for Black Bean Spareribs, by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tammy Chew
Added: Tuesday, November 18, 2008


3# pork spareribs
flour for coating oil for browning spareribs

Black Bean Mixture:
2 tbsp. black beans, rinsed
3 cloves garlic, minced
2 tbsp. soy sauce
2 tbsp. oyster sauce
1 tbsp. sugar

Broth Mixture:
12 oz. can chicken broth
1 C. water
1 cube or 1 tsp. chicken bouillon

1/4 C. cornstarch
1/4 C. water

Using pestal and mortar, mash black beans with garlic. Combine mashed beans with the rest of the black bean mixture ingredients. Set aside. Rinse ribs and drain well. Dredge in flour lightly. Heat oil and brown ribs. Add the black bean mixture while browning. Add broth mixture. Bring to a boil. Meanwhile, mix cornstarch w/ 1/4 C. water. Stir into boiling pot to thicken. Cover and simmer for 45 min.

Personal Notes:
Personal Notes:
I use the same black bean mixture when I make asparagus with beef. Cut asparagus into bite size pieces (I usually cut on the diagonal). Stir fry asparagus in small amt. of oil until crisp tender; set aside. After marinating sliced beef (flank steak, tip steak, etc.) in a little soy sauce, garlic salt and sherry (for about 15 min), brown the beef in a little oil, adding the black bean mixture as the beef browns. Add 1/4-1/2 C. water (more depending how much gravy you want). Bring to a boil. Add cornstarch & water mixture (~1 tbsp. of each) to thicken. Then add cooked asparagus. Stir for a couple of minutes to heat thoroughly.




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