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  13. I had to cheat a little on this one chef. I used a power pressure cooker instead of steaming the ribs in the wok ( I know 'typical westerner, no time for anything' ). Still, recipe was wonderful. But, don't ever get any of that sauce on your forehead, because your tongue will likely slap your brains out getting after it!!

  14. Just finished this recipe followed by tang chu ji roe. Many thanks from my family. The thought of great chefs in the ching dynasty bringing fragrant dishes like this one to jiu jin shan.I'm inspired by your skill and generosity . My wushu coach didn't hardly charge money as i called it a hobby. Despite difficulties living in rural Dongbei. I will canonize the great people and dishes.

  24. There was a place in New York City that I used to frequent almost daily for this. In it they had mushroom caps and I believe green pepper. Would you recommend putting these and if so what kind of mushroom caps? It's my favorite dish and since the restuarant closed and I moved to Los Angeles, I haven't been able to find this dish anywhere.

  27. Can this work with cubed pork shoulder or butt? It seems that spare ribs don't have enough meat to make them worth it. If it's about tenderness, I've heard that apple juice/cider is a natural tenderizer for pork. If I marinade the cubes will that make then tender enough?

  28. hi it's me again, thanks for teaching me how to cook bitter melon, now i'm gonna try this dish!  are the spare ribs pre cut from the Chinese grocery store or do I have to
    cut it myself?  also there's a variety of black bean sauce including spicy and garlic,
    which flavor is best? thanks again george

  29. I just made this together with your Mongolian Beef. This one is salty while the other is sweet. Perfect combination with white rice. I used pressure cooker so it cut the cooking time. Thank you, Chef!

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