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| 2 1/2 x ca. 450 g | Pork spare ribs *, cut in 1- or 2-inch lengths then cut apart into cubes |
| 2 Teelöffel | salt |
| 2 Esslöffel | sugar |
| 1 Esslöffel | sherry |
| 2 Esslöffel | Oyster Sauce * |
| 2 Esslöffel | Fermented black beans * |
| 4 Esslöffel | Tapioca flour * |
| 1 Teelöffel | sesame oil |
| 2 Teelöffel | garlic minced |
| 3/4 Teelöffel | Baking soda |
| 1/2 Teelöffel | pepper flakes hot |
| 1 Prise | white pepper |
| 2 Esslöffel | red bell pepper diced |
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Instructions:
* Available at Oriental markets
Have butcher trim enough spare ribs so that you will have 2.5 lbs. Net. He can use his meat saw to cut spare ribs into 1 or 2 inch lengths. Then cut ribs apart so you have cubes.
Wash fermented black beans before adding to marinade. Combine all marinade ingredients. Add cubed spare ribs to marinade, mix thoroughly, and refrigerate overnight in heatproof dish.
Put 3 cups of water in wok and bring to a boil. Put the marinade and spare ribs in steamer and place on wok. Steam for 30 minutes.
Courtesy of Bob Springer
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