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.