Preparation / Directions:
* Note 1: Have the butcher cut these into 1-inch pieces for you on his band saw.
* Note 2: Can be found in Chinese or Oriental markets.
Blanch the ribs in boiling water for 1 minute. Drain well.
Soak in the marinade for 20 minutes.
Heat a wok and chow (stir-fry) the ribs until lightly browned. Remove from the wok and drain the oil.
Add fresh peanut oil, garlic and salt. Chow until the garlic browns a bit, then add the remaining ingredients.
Return the ribs to the wok and toss in the sauce. Place in a steaming dish and steam for 45 minutes to an hour, or until the ribs are very tender. Serves 6 as a dim sum course.
Variation: You can also avoid browning the ribs. Just add 1 tablespoon cornstarch to the marinade and continue with the dish. When steamed, the cornstarch will form a wonderful gravy on the ribs.
Comments: This dish causes traffic jams among the dim sum carts in Hong Kong. Everyone wants an order and the chaos is infectious. Easy to prepare, they will just make a dim sum party.
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