Black Bean and Garlic Spareribs

• 3 tablespoons corn, grapeseed, or other neutral oil
• 2 pounds pork spareribs, cut into individual ribs and crosswise into 1-inch strips
• 4 garlic cloves, minced
• 1 tablespoon fermented black beans, rinsed, drained, and coarsely chopped
• 1 scallion, trimmed and chopped
• One 1 1/2-inch piece fresh ginger, peeled and minced
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine, dry sherry, stock, or water
• 1/2 cup chicken stock, preferably homemade (page 160), or water

1. Put the oil in a skillet with a lid and place over medium-high heat.
2. A minute later, add the spareribs.
3. Brown them lightly on both sides, then drain all but 2 tablespoons of oil from the pan.
4. Add the garlic, black beans, scallion, and ginger.
5. Stir-fry until fragrant, about 1 minute.
6. Stir in the soy sauce, wine, and stock and bring to a boil.
7. Cover, turn the heat to low, and simmer, stirring occasionally, until the ribs are tender, 30 minutes or more.
8. Remove from the heat and serve with the pan juices over white rice

corn, pork spareribs, garlic, black beans, scallion, ginger, soy sauce, shaoxing wine, chicken stock

Taken from www.epicurious.com/recipes/food/views/black-bean-and-garlic-spareribs-386292 (may not work)