As you can probably imagine, these spare ribs end up dark and sticky with plenty of spice and real depth of flavour. It’s a tough ask for wine, and you really need something with both weight and muscle to match. Think red and zoom in on examples with sweet fruit and spice character - one of the many great value blends of Grenache, Shiraz and Mourvedre would be spot on. Watch out for great examples from Torbreck, Penfolds, Jacobs Creek, and Chapoutier.
Place the chopped spare ribs into a Chinese steamer over some boiling water and steam for about 25-30 minutes. Once they are soft and tender remove from the heat.
Pop the black beans into a mixing bowl and use a fork to mash them a little, add the salt, sugar, rice wine, chilli, ginger, garlic and oyster sauce.
Heat a wok or large pan on a high heat, add about two tablespoons of sesame oil to the wok and when hot add the steamed spareribs, use a wooden spoon to stir the ribs so they brown on all sides. Splash in the soy sauce and continue to stir.
After about a minute add the remaining ingredients and continue to cook until the sauce has reduced and is coating they ribs so they are lovely and sticky.
Serve immediately with steamed rice and bok choy.
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