CUT SPARE RIBS INTO ST LOUIS 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:

• Rinse the dried fermented black beans in warm water 3 times. Then, let it soak in the water to rehydrate for at least 5 minutes.
• Peel the membrane off the spare ribs by making a small cut at the end, and pulling it away from the meat.
• Make the marinade by mixing together cornstarch, salt, sugar, oyster sauce, light soy sauce, dark soy sauce, baking soda, cooking wine, water, and white pepper.
• Carefully cut around the taro to score the slice where we want to cut it, so we end up with taro. Then, chop deep into the taro and split the slice off.
• Dice green onion and red chili pepper and set aside.
• Crush half of the rehydrated fermented black beans with the back of a spoon. Mix them into the ribs.
• When the taro is cooked through, turn off the heat, and remove the dish from the pan.