ASIAN SPARE RIBS RECIPES

Steps:

• Place our fermented black beans in a bowl, and rinse them under running water for 15-20 seconds. Gently massage the beans as you do this. Drain the water, and set the bowl aside to let the beans rehydrate.
• Cut the spare ribs between the bones into small pieces (about 1 to 1.5 inches), and place them into a bowl.
• This step is done in 3 parts.
• Before we start marinating, if you want to save time for later, start boiling 3-4 cups of water. This will be added to our wok when we start steaming.
• Heat our wok on our stove, placing our steamer rack in the center of the wok. Add enough boiled water so that it just barely covers the entire steamer rack.
• Carefully place the plate of ribs on top of the steamer rack. Double check to make sure that there's a little bit of water touching the bottom surface of the plate.
• After 20 minutes, turn the heat off, uncover the wok, garnish with the green onions, and carefully remove the plate from the wok. Enjoy!

Steps:

• Preheat the oven to 350 degrees F.
•  
• Pat the ribs dry and sprinkle with salt and pepper. Heat 2
• tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
• on all sides, working in batches if needed. Remove the ribs and set aside. Add
• the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
• Add the carrots, celery, onions and some salt and pepper and cook until soft,
• about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
• the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
• Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
• leaves.
•  
• Add the ribs back to the pan and add enough stock to reach
• halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
• the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
• half hour, uncover to allow the liquid to reduce and the pork to brown.
•  
• Serve the ribs with Creamy Polenta, spooning the sauce on
• top, and garnishing with parsley.
•  
• Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
•  
• In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. 
•  
• Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.