Pork is symbolic of prosperity and is a favorite dish served for Chinese New Year’s. The Chinese also like to serve sweet and sour dishes as the word sour in Cantonese, sounds like grandchild, and portends the wish for offspring.
I have prepared this recipe from the Frugal Gourmet’s “Cooking Three Ancient Cuisines” for many years. I have adapted the recipe a bit for my own tastes, of course. Look for the black beans in plastic bags in an asian market or health food store. These are not the canned black beans used in southwest cuisine, they are fermented soy beans leftover from making soy sauce. I serve this as one course in a chinese meal. It simplifies things when you don’t have too many stir fry dishes to prepare at the same time.
Make and share this Noble House Chinese Spareribs recipe from Food.com.
Traditional recipe from Bavaria, Germany and Salzburg, Austria region. From an old newspaper clipping in my grandmother’s recipe box.
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