Beef Spare Ribs with Black Beans, Red Onions and Soy from A World in My Kitchen by Peter Gordon
Spare ribs are a really good summer picnic affair, but they also make a great winter dish, so long as you have a big napkin to wear.
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Cooking tools:
- Mixing bowl
- Plastic wrap
- Refrigerator
- Oven
- Roasting pan
Ingredients
- 100 ml (3 ½ fl oz) maple syrup or golden syrup or honey
- 250 ml (8 fl oz) boiling water
- 2 thumbs fresh ginger, peeled and chopped
- 2 tablespoons salted Chinese black beans, rinsed briefly
- 2 red onions, peeled and sliced
- 500-600 g (about 1 lb) beef spare ribs
- 125 ml (4 ¼ fl oz) soy sauce
- 6 cloves garlic, peeled and crushed
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