12977 Serves 8 Wed Aug 06 08:15:22 -0700 2008 Tue Feb 03 22:00:11 -0800 2009 Licensed http://www.chow.com/recipes/12977 Wed, 04 Feb 2009 06:00:11 GMT This recipe epitomizes Chinese “comfort food.” The riblets are slow-cooked in a rich, spicy black bean sauce until falling-off-the-bone tender. This dish is simple to assemble and does not need attention while cooking. Obtain the meatiest ribs that you can and saw the rack in half, lengthwise (a butcher or purveyor will do this for you).

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Trim any excessive fat and connective tissue from the ribs and slice between the bones, to produce riblets.

Combine the garlic, black beans, soy sauce, sugar, and stock. Reserve.

Heat a wok or a deep heavy skillet very hot. Add the oil to coat the bottom and sides of the pan. Add the red pepper and scallions and sauté until fragrant, about 15 seconds.

Add the riblets and sauté for 5 minutes. Add the reserved stock mixture and bring to a boil, stirring to coat the riblets.

Reduce the heat to a low simmer, cover the pot, and simmer for 45 minutes to 1 hour, or until the riblets are very tender and the meat is falling off the bones. Stir from time to time to coat the ribs with the sauce. Add additional stock as required.

Remove the riblets from the heat and strain off the sauce. Skim as much fat as possible from the sauce. Add the sauce back to the riblets, adjust the seasonings, and reserve, warm.

Serve 6 to 8 riblets per person, topping with any remaining sauce. Provide an empty bowl for the bones.

]]> http://www.chow.com Arthur L. Meyer 50 Main 2 racks baby back pork spareribs, about 3 pounds [1.4 kg], cut in half lengthwise

]]> 2 tablespoons [30 mL] garlic, minced

]]> ¼ cup [60 mL] packaged Chinese salted black beans (do not rinse), coarsely chopped

]]> 2 tablespoons [30 mL] “lite” soy sauce

]]> 1 tablespoon [15 mL] sugar

]]> 3 cups [720 mL] pork or chicken stock, heated

]]> 2 tablespoons [30 mL] vegetable oil

]]> 1 teaspoon [5 mL] crushed red pepper

]]> ¼ cup [60 mL] scallions, sliced

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