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.
