排骨 (Spareribs)

How to shop for 排骨：
Sells for $3.99/lb.  Buy 大排骨, not 小排骨 (baby back ribs).  Buy a whole rack (一條）or half rack.  If buying a half rack, the tail （尾）has more meat than the head （頭).  The narrower racks are from younger pigs and are more tender.  Look for a vibrant pink color; overly white meat may indicate that the meat has been soaked in solution.

How to prep:
Wash, trim fat, then cut between the rib bones.  Keep the large bones for soup.  4 servings ~ 1 soup bowl.

Udon with Spareribs and Chayote

1. Marinate about 1/2 soup bowl of spareribs with S&P and cornstarch.
2. Prepare 3 packs of udon.
3. Saute aromatics.
4. Add spareribs and 3 chayotes (peeled, pitted, quartered, and diagonally sliced).
5. Add cooking wine, then water.
6. Cover and bring to a boil.
7. Add oyster sauce, soy sauce, and sugar.
8. Cook until chayote is tender.
9. Add slurry.
10. Add udon.

Spareribs with Black Bean Sauce

1. Combine spareribs (~1 soup bowl) with cooking wine and ~2 Tbs of cornstarch, then mix in black bean sauce, and finally mix in sesame oil to seal in the flavor.
2. Lay meat evenly on glass plate, and marinate for at least 15 minutes.
3. Bring steamer to a boil (~5 mins) and steam on max for 15 minutes.