BLACK BEAN SPARERIBS

12 ounces to 1 pound pork spareribs
2 teaspoons cornstarch
1 tablespoon fermented black beans, rinsed and drained
3 dried hot chilies, seeded and crumbled (optional)
3/4 teaspoon finely chopped or grated fresh ginger
2 garlic cloves, finely chopped
1 tablespoon light soy sauce
1 teaspoon dry sherry or rice wine
1/2 teaspoon sugar

Cut spareribs apart and chop into 1-inch lengths. Place in bowl and toss with cornstarch. Arrange pieces to fit in heat-proof dish in one layer.

Combine remaining ingredients in bowl, then pour over spareribs and marinate in refrigerator for 1 hour.

Set rack in pot and add water to a depth of 1 1/2 to 2 inches. (If you are using a steamer, fill lower tier 2/3 full with water.) Bring to boil. Set steaming dish on the rack (or on upper tier of steamer), and steam until tender, about 30 to 40 minutes. After about 20 minutes, replenish pot with boiling water if necessary.

For less fat, make spareribs a day ahead and refrigerate. Discard hardened fat from surface of the sauce before re-steaming as above. Serve hot.

VARIATION:

WITH PLUM SAUCE:
Substitute 1 teaspoon plum sauce for the sugar

Makes 4-6 servings as part of a multi-dish meal
Source: Every Grain of Rice: A Taste of Our Chinese Childhood in America by Ellen Blonder and Annabel Low