Six Servings

3 pounds Chinese or country-style spareribs, fat trimmed

Marinade:

3 tablespoons soy sauce

2 tablespoons rice wine or sake

1 teaspoon toasted sesame oil

1 tablespoon minced garlic

1 ½ tablespoons virgin olive oil

Minced Seasonings:

2 tablespoons fermented black beans, rinsed and drained

2 tablespoons minced scallions (white part only)

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

1 teaspoon dried chili flakes

Sauce, mixed together in a bowl:

¾ cup low-salt chicken broth

2 ½ tablespoons soy sauce

2 tablespoons rice wine or sake

1 tablespoon sugar

1 ½ teaspoons cornstarch

1. Preheat the oven to 450 degrees. Direct the butcher to cut the slab of spareribs crosswise into thirds so that they measure 11/2 to 2 inches in length. Separate the ribs, cutting between the bones. Place the ribs in a bowl, add the marinade mixture, toss lightly to coat, cover with plastic wrap, and let marinate 3 hours, or overnight in the refrigerator. Reduce the temperature to 425 degrees.

2. Cover a cookie sheet with aluminum foil and arrange the ribs in one layer. Bake for 15- 20 minutes until golden brown and remove from the oven.

3. Heat a wok or a flat skillet. Add the olive oil and heat until hot. Add the seasonings and stir-fry until fragrant. Add the sauce mixture and stir-fry until it thickens. Remove from the heat.

4. Using tongs, add the seared ribs to the sauce and toss lightly to coat. Transfer the ribs to a heatproof plate. Cover tightly with aluminum foil.

5. Bake the ribs for 45 minutes in the oven, covered or until tender. Remove the foil and serve with steamed rice and a side vegetable.

© 2009 Nina Simonds