1. Have the butcher cut the spareribs into strips 1 1/2" wide and you cut the bones apart and trim off the fat.

2. Bring 2 quarts of water to a boil, and parboil the meat for 3 minutes; drain well.

3. Wash black beans thoroughly two times; drain, and then crush beans with the handle of your cleaver or chop very fine with a sharp knife.

4. Heat wok, add oil, garlic and spareribs. Stir-fry for 5 minutes.

5. Add black bean mixture and all remaining ingredients except the cornstarch and 4 tablespoons cold water. Bring to a fast boil and then turn to medium heat, cover, and cook for 40 minutes.

6. Make a thickening with cornstarch and 4 tablespoons cold water and add to the sparerib mixture. Bring to a boil again, and serve.

second or third day. Reheat for 7 minutes before serving. Serve over rice as a plate dinner, accompanied by a condiment prepared with Chinese Hot Mustard. Hot mustard requires 2 tsp. Dry mustard to 2 t. Cold water.