| 1 | Preparation: remove as much fat and gristle as you can from the meat and cut apart into individual ribs. |
| 2 | Wash black beans and mash. |
| 3 | Mince ginger root and the scallion. |
| 4 | Smash, peel, and mince garlic. |
| 5 | Mix black beans, ginger root, garlic. |
| 6 | Mix soy sauce, honey, hoisin sauce, and rice wine. |
| 7 | Cooking: heat oil in a large deep skillet or wok, and add ginger root and the scallion. |
| 8 | Stir-fry for 1 minute. |
| 9 | Add the ribs and stir-fry for 5 minutes. |
| 10 | Add soy sauce mixture; stir-fry for 2 minutes. |
| 11 | Add the chicken broth. |
| 12 | Stir ribs to coat them with the sauce and bring to a boil. |
| 13 | Reduce heat to low. |
| 14 | Cover, and simmer for 30 minutes, stirring the ribs every 5 or 6 minutes to coat them with the sauce. |
| 15 | Remove the ribs from the skillet and spread in a large shallow roasting pan, in one layer if possible. |
| 16 | Roast in a 350°F oven for 10 minutes. |
| 17 | If ribs are not dry in 10 minutes, roast a little longer. |
| 18 | They may also be barbecued on an outdoor grill instead of roasted in the oven. |
| 19 | Note: this sauce is quite spicy. |
| 20 | If you prefer a milder dish, omit the hoisin sauce |
