Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Baby back ribs or regular ribs, cut in 2-inch pieces |
| 2 slices | Ginger root; minced |
| 2 \N | Green onion; minced |
| 1 tablespoon | Fermented black beans; rinsed, mashed |
| 1 clove | Minced garlic |
| 4 tablespoons | Light soy sauce |
| 4 tablespoons | Hoisin sauce |
| 4 tablespoons | Honey |
| 1 tablespoon | Rice wine |
| 1 cup | Chicken stock |
Separate ribs into single pieces and remove all excess fat. Heat wok til smoking hot. Add 2 T. oil, stir fry ginger and green onions until aromatic. Add rib pieces and stir fry until seared. Add black beans and garlic and stir fry one minute, mixing well. Add rest of ingredients and stir fry one minute until meat is well coated. Simmer uncovered about 30 minutes until liquid is reduced to a very thick syrup, stirring frequently. When done, ribs will have a dark glazed look.
Remove to a baking dish with a grid and keep in warm oven until ready to serve. Instead of ribs, you can use chicken wings or drumsticks.
Serve on a platter with plenty of napkins.
From Marty Feins on Prodigy. Marty states that if you don't have the fermented beans don't make the dish. MM reformatting by Sandy Brinks.