Ingredients:
About 2 pounds of spareribs cut into one-inch lengths
1/2 - 2/3 c fermented black beans (buy at Asian market), thoroughly rinsed
Oil
unsalted chicken broth
Aromatics:
1 cup chopped green onions
10 garlic cloves, thinly sliced
2 tblsp grated fresh ginger
Preparation:
Have your butcher saw the rib bones laterally into strips of meat alternating with about 1.5" lengths of bone. Brush any bone fragments away, then cut between the bones to create bite sized pieces.
In a skillet, heat oil and quick saute the aromatics. Remove from the pan and reserve. Add more oil and sear off the ribs in 1 or 2 batches, removing the ribs to an approximately 4 qt saucepan. Add half the reserved aromatics, then add the rinsed black beans and enough chicken stock to just surround the ribs. Add more if necccessary during cooking, but this broth, thickened by the gelatine released by the bones, will become your sauce so you don't want to over-liquify at the outset.
Simmer uncovered for 45 to 60 minutes. You're looking for a texture that's tender enough to pull away from the bone with your teeth but not falling off the bone by itself. A little chewy is good! When the ribs are done, pour off the sauce and separate off/discard the fat (this is why God made gravy separators
). Return the defatted liquid to the ribs and add the reserved aromatics back. Simmer for an additional five to ten minutes to meld the flavors and serve.