---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Pork
       Yield: 6 servings
       2 lb Pork Ribs
       2 qt Water
       2 tb Salty black beans
       2 tb Oil
       1    Clove garlic, crushed
       1    Green onion, chopped
   2 1/2 c  Chicken stock
     1/2 ts Salt
       1 ts Sugar
       1 tb Thin soy sauce
       1 tb Oyster sauce
       2 tb Cornstarch
       4 tb Cold water
   1. Have the butcher cut the spareribs into strips 1
   1/2 wide and you cut the bones apart and trim off the
   2. Bring 2 quarts of water to a boil, and parboil the
   meat for 3 minutes; drain well.
   3. Wash black beans thoroughly two times; drain, and
   then crush beans with the handle of your cleaver or
   chop very fine with a sharp knife.
   4. Heat wok, add oil, garlic and spareribs.  Stir-fry
   for 5 minutes.
   5. Add black bean mixture and all remaining
   ingredients except the cornstarch and 4 tablespoons
   cold water.  Bring to a fast boil and then turn to
   medium heat, cover, and cook for 40 minutes.
   6. Make a thickening with cornstarch and 4 tablespoons
   cold water and add to the sparerib mixture.  Bring to
   a boil again, and serve.
   NOTE: Pork spareribs with black bean sauce will still
   taste delicious the second or third day.  Reheat for 7
   minutes before serving.  Serve over rice as a plate
   dinner, accompanied by a condiment prepared with
   Chinese Hot Mustard.  Hot mustard requires 2 tsp. dry
   mustard to 2 t. cold water.
   SOURCE: Chopsticks, Clever and Wok.