PREPARATION: Remove as much fat and gristle as you can from the meat
and cut apart into individual ribs. Wash black beans and mash. Mince
ginger root and the scallion. Smash, peel, and mince garlic. Mix black
beans, ginger root, garlic. Mix soy sauce, honey, hoisin sauce, and
rice wine. COOKING: Heat oil in a large deep skillet or wok, and add
ginger root and the scallion. Stir-fry for 1 minute. Add the ribs
and stir-fry for 5 minutes. Add soy sauce mixture; stir-fry for 2
minutes. Add the chicken broth. Stir ribs to coat them with the sauce
and bring to a boil. Reduce heat to low. Cover, and simmer for 30
minutes, stirring the ribs every 5 or 6 minutes to coat them with
the sauce. Remove the ribs from the skillet and spread in a large
shallow roasting pan, in one layer if possible. Roast in a 350-degree
oven for 10 minutes. If ribs are not dry in 10 minutes, roast a little
longer. They may also be barbecued on an outdoor grill instead of
roasted in the oven. NOTE: This sauce is quite spicy. If you prefer
a milder dish, omit the hoisin sauce. SOURCE: ORIENTAL COOKING by
Schryver
