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Name: Chinese Style Ribs with Chipotle Sauce
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 2 -(up to); 3 tb Chinese salted black beans; 3 tb Bufalo Chipotle sauce; 4 Garlic; 3 -(up to); 2 tb Rice wine (optional); 3 lb Pork spare ribs; cut into; 1/4 c Soy sauce (medium to dark; 1 c Chicken broth

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INGREDIENTS

2 -(up to)
3 tb Chinese salted black beans
3 tb Bufalo Chipotle sauce
4 Garlic
3 -(up to)
2 tb Rice wine (optional)
3 lb Pork spare ribs; cut into
1/4 c Soy sauce (medium to dark
1 c Chicken broth

INSTRUCTIONS

Date: Fri, 21 Jun 1996 12:28:04 -0700 From: che.wong@tempe.vlsi.com Bufalo chipotle sauce seems to go very good with chinese dishes that have a dark sauce associated with them. Growing up, our family cooked and ate Cantonese style food, which has no spiciness outside of ginger. I have been using Bufalo chipotle sauce to spice up a lot of chinese home style cooking recipes. I have attached the recipe for my latest experiment. It is for pork spare ribs cooked with black beans and garlic. As always, the measurments are approximate and can be adjusted for personal tastes. Rinse the black beans and coarsely chop. Mash the garlic and chop, or put it through a garlic press. Combine the beans and the garlic. (Note that this garlic and black bean mixture is showing up in some asian food stores bottled.) Add the soy sauce, rice wine and chipotle sauce. In a deep sided frying pan, brown the ribs over medium high heat with a little oil. Depending on the size of the pan, this may need to be done in batches. Do not overcrowd. When all the meat has been browned, return the meat to the pan and add the black bean mixture and chicken broth. Be careful of the fumes as the bean mixture hits the hot pan. Stir to distribute the mixture over all of the meat. Simmer covered for 45 minutes or until the meat is tender. Stir occasionally. Uncover the meat and allow the liquid to cook off. Turn the meat to get the sauce to adhere to the meat as the sauce is reduced. When the liquid has disappeared, it is ready to serve. There will be a lot of fat from the meat in the pan. Do not confuse this with the liquid you are trying to cook off. Drain the fat before serving. Make sure to scape up the black bean and garlic bits from the pan to go along with the ribs. CHILE-HEADS DIGEST V3 #021 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Chinese Style Ribs with Chipotle Sauce

2 -(up to)
3 tb Chinese salted black beans
3 tb Bufalo Chipotle sauce
4 Garlic
3 -(up to)
2 tb Rice wine (optional)
3 lb Pork spare ribs; cut into
1/4 c Soy sauce (medium to dark
1 c Chicken broth

Date: Fri, 21 Jun 1996 12:28:04 -0700    From: che.wong@tempe.vlsi.com  Bufalo chipotle sauce seems to go very good with chinese dishes that have a  dark sauce associated with them. Growing up, our family cooked and ate  Cantonese style food, which has no spiciness outside of ginger.    I have been using Bufalo chipotle sauce to spice up a lot of chinese home  style cooking recipes. I have attached the recipe for my latest experiment.  It is for pork spare ribs cooked with black beans and garlic.    As always, the measurments are approximate and can be adjusted for personal  tastes.    Rinse the black beans and coarsely chop. Mash the garlic and chop, or put  it through a garlic press. Combine the beans and the garlic. (Note that  this garlic and black bean mixture is showing up in some asian food stores  bottled.) Add the soy sauce, rice wine and chipotle sauce.    In a deep sided frying pan, brown the ribs over medium high heat with a  little oil. Depending on the size of the pan, this may need to be done in  batches. Do not overcrowd.    When all the meat has been browned, return the meat to the pan and add the  black bean mixture and chicken broth. Be careful of the fumes as the bean  mixture hits the hot pan. Stir to distribute the mixture over all of the  meat. Simmer covered for 45 minutes or until the meat is tender. Stir  occasionally.    Uncover the meat and allow the liquid to cook off. Turn the meat to get the  sauce to adhere to the meat as the sauce is reduced. When the liquid has  disappeared, it is ready to serve. There will be a lot of fat from the meat  in the pan. Do not confuse this with the liquid you are trying to cook off.  Drain the fat before serving. Make sure to scape up the black bean and  garlic bits from the pan to go along with the ribs.    CHILE-HEADS DIGEST V3 #021    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (401g)
Recipe Makes: 4 Servings

Calories: 11
Calories from Fat: 1 (9%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 233.1mg		8 %
Potassium 41.1mg		1 %
Total Carbohydrate 2.1g		1 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 1.9g
Protein 0.7g		1 %
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Calories per serving: 11

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