1 small rack spareribs

3 tbsp cornstarch

5 cloves garlic

1 knob gingerroot about 2 inches long

1 tbsp salted black beans

2 scallions

1/2-1 tsp red pepper flakes

1/4 cup oil

3 tbsp thin soy sauce

1 tbsp red wine vinegar

2 tsp dry sherry

2 tsp sugar

Cut the ribs across the bone into 1 inch strips. Cut the ribs into individual pieces between the bones,place in a bowl,and coat with the cornstarch.

Peel and mince the garlic. Peel the ginger,cut 5 very thin lengthwise slices, then cut these into thin shreds. Cut the  shreds into fine mince. Rinse the beans underhot water. Dice the scallions into 1/4-inch pieces. Combine the garlic,beans,scallions,and chili flakes. In another bowl,combine the sauce ingredients.

Place a 12 inch bamboo steamer in your steaming wok. Add sufficient water to touch the bottom of the steamer basket, cover  with the steamer to, and bring to the boil.

Heat your oil-cookin gwok. Add the oil and  heat for  1 minute. Add the ribs and stir vigorously to coat with  oil;toss for 2 minutes. Make a well in the center of the wok. Add the dry ingredients and stir for15 seconds with the point of the spatula, then toss to coat the ribs.

Re-stir the sauce  to mix the sugar. Pour around the sides of the wok,then stir to coat the ribs. Toss vigorously for 15 seconds. Remove to a plate.

Lower the plate of ribs into the bamboo steamer. Coverand steam the ribs over high heat for 45 minutes. Add hot water to the wok from time to time to replenish that lost through steaming. After 45 minutes,remove the ribs with a plate lifter or bring the plate and the steamer basket to the table