---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Meats
       Yield: 4 servings
            Stephen Ceideburg
       1 lb Pork spareribs, cut
            -crosswise into 1-inch
       1    One-inch piece dried
            -tangerine peel (optional)
       2 tb Salted black beans
       1 ts Peeled, minced fresh ginger
       1 tb Minced garlic
     1/4 ts Salt
       1 ts Sugar
       1 tb Each, dark and light soy
            -sauce or:
       2 tb Light soy sauce
       1 tb Rice wine
       1 ts Sesame oil
       1 sm Red or green chile pepper,
            -sliced (optional)
       1    Green onion, chopped
   Cut ribs between the bones into 1-inch pieces. Trim
   off excess fat. Put ribs into a mixing bowl.
   Soak the optional tangerine peel in hot water for 10
   minutes. Drain, finely mince and set aside.
   Rinse the black beans with warm water; drain. Gently
   mash the beans, ginger, garlic, salt and sugar into a
   paste. Stir in the tangerine peel, soy sauces, wine
   sesame oil and chile pepper. Pour over the spareribs
   and mix well. Transfer to a shallow, 9-inch,
   heat-proof plate (a glass pie plate is perfect) and
   refrigerate for at least 30 minutes.
   Let the plate of ribs come to room temperature. Place
   in the steamer, cover and steam over boiling water
   (medium-high heat) for 45 minutes. Check water level
   frequently and replenish with boiling water when
   Serves 4 as part of a multi entree Chinese meal.
   Joyce Jue, San Francisco Chronicle, 10/13/93.
   Posted by Stephen Ceideburg