Yield: 1 servings
 
      2    To 2-1/2 lbs. spare ribs
      1 tb Black beans
      2    Thin slices ginger root
      1    Scallion
      1 cl Garlic
      4 tb Soy sauce
      4 tb Honey
      3 tb Hoisin sauce
      1 tb Rice Wine
      1 c  Chicken broth
      2 tb Oil
 
  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.