ASK YOUR BUTCHER to cut the spareribs into individual
ribs and then into 2-inch segments, or do it yourself
with a cleaver or a sharp, heavy knife. Rub the
spareribs with salt and let them sit in a bowl for
about 20-to-25 minutes. Fill a large saucepan with
water and bring it to a boil. Turn the heat to low,
add the spareribs and simmer them for 10 minutes.
Drain them and discard the water. Mix the other
ingredients together in a large bowl and stir in the
spareribs, coating them well with the mixture.
Transfer the mixture to a deep plate or dish. Set up a
steamer or put a rack into a wok or large deep pot.
Pour in 2 inches of water. Bring the water to a boil,
and then reduce the heat. Lower the plate of spareribs
carefully into the steamer or onto the rack. Cover it
with a lid and steam gently for 1 hour or until the
spareribs are very tender. Remember to keep a careful
watch on the water level, and replenish it with hot
water when necessary. Skim off any surface fat, and
serve. You can make this dish ahead of time and reheat
the ribs by steaming for 20 minutes or until they are
hot.
