---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Meats
       Yield: 1 servings
       2    To 2-1/2 lbs. spare ribs
       1 tb Black beans
       2    Thin slices ginger root
       1    Scallion
       1 cl Garlic
       4 tb Soy sauce
       4 tb Honey
       3 tb Hoisin sauce
       1 tb Rice Wine
       1 c  Chicken broth
       2 tb Oil
   Remove as much fat and gristle as you can from the
   meat and cut apart into individual ribs.  Wash black
   beans and mash.  Mince ginger root and the scallion.
   Smash, peel, and mince garlic.  Mix black beans,
   ginger root, garlic.  Mix soy sauce, honey, hoisin
   sauce, and rice wine.
   Heat oil in a large deep skillet or wok, and add
   ginger root and the scallion.  Stir-fry for 1 minute.
   Add the ribs and stir-fry for 5 minutes. Add soy sauce
   mixture; stir-fry for 2 minutes.  Add the chicken
   broth. Stir ribs to coat them with the sauce and bring
   to a boil.  Reduce heat to low. Cover, and simmer for
   30 minutes, stirring the ribs every 5 or 6 minutes to
   coat them with the sauce.  Remove the ribs from the
   skillet and spread in a large shallow roasting pan, in
   one layer if possible. Roast in a 350-degree oven for
   10 minutes.  If ribs are not dry in 10 minutes, roast
   a little longer.  They may also be barbecued on an
   outdoor grill instead of roasted in the oven.
   NOTE: This sauce is quite spicy.  If you prefer a
   milder dish, omit the hoisin sauce.