i wanna make it but im using pork spare ribs wondering if any one had a recipe for the black bean sauce?

Try these links to recipes http://chinesefood.about.com/od/spareribs/r/ribsblackbean.htm http://www.recipezaar.com/127609

BLACK BEAN-SHIRAZ SAUCE: 4 sliced shallots 1/2 tablespoon rinsed and chopped fermented black beans 1 tablespoon minced ginger 1/2 bottle Shiraz 1/4 cup heavy cream 3/4 pound very cold butter, 1/2-inch dice Salt and black pepper, to taste In a non-reactive saucepan, add the shallots, black beans, ginger and wine. Bring to a simmer and completely reduce the wine. When wine is gone, add the cream and bring to a simmer. Immediately transfer to a blender and blend at high speed. Add the butter, 1 piece at a time. Season with salt and pepper and check for seasoning. Keep warm in a hot water bath.

Beef and Peppers in Black Bean Sauce INGREDIENTS: * 3/4 pound steak (sirloin or flank is good) * Marinade: * 1/2 teaspoon sugar * 2 teaspoons soy sauce * 2 teaspoons Chinese rice wine or dry sherry * 1 1/2 teaspoons cornstarch * 1 tablespoon vegetable oil, such as canola * Other: * 2 bell peppers, 1 green and 1 orange or red * 1 small onion * 1 tablespoon Chinese fermented black beans or black bean sauce, or to taste * 2 cloves garlic * 2 large slices ginger * 4 tablespoons oil for stir-frying, or as needed * 1/2 cup chicken stock or broth or water PREPARATION: Cut the beef into rectangular slices, about the size of a large postage stamp and 1/4-inch thick. Add the marinade ingredients and marinate the beef for 25 to 30 minutes. While the beef is marinating, prepare the vegetables.Remove the stems and seeds from the bell peppers and chop. Peel the onion and chop. Use a cleaver or knife to chop the beans into tiny pieces. Finely chop the garlic and ginger. Mix the chopped garlic with the black beans. Heat the wok over medium-high to heat heat. Add 2 tablespoons oil. When the oil is hot, add the beef. Brown briefly, then stir-fry until it changes color and is about 80 percent cooked. Remove the beef from the wok. Add 2 tablespoons oil. When the oil is hot, add the ginger and the garlic and bean mixture. Stir-fry briefly until aromatic. Add the onion. Stir-fry for about 3 minutes, then add the green pepper. Stir-fry for another minute, then add the remaining pepper. Pour in the chicken broth. Heat to boiling. Add the beef back into the pan. Reduce the heat and simmer, covered, for a few more minutes. Taste and season with salt, pepper or soy sauce if desired. Serve hot.

make a Muslim black bean sauce........Muslim dint eat pork.........

This recipe sounded really good. Try it and I am sure you could substitute pork ribs instead of the beef and it would work out fine. Hope this helps! Good luck! :) Beef and Peppers in Black Bean Sauce INGREDIENTS: 3/4 pound steak (sirloin or flank is good) Marinade: 1/2 teaspoon sugar 2 teaspoons soy sauce 2 teaspoons Chinese rice wine or dry sherry 1 1/2 teaspoons cornstarch 1 tablespoon vegetable oil, such as canola Other: 2 bell peppers, 1 green and 1 orange or red 1 small onion 1 tablespoon Chinese fermented black beans or black bean sauce, or to taste 2 cloves garlic 2 large slices ginger 4 tablespoons oil for stir-frying, or as needed 1/2 cup chicken stock or broth or water Cut the beef into rectangular slices, about the size of a large postage stamp and 1/4-inch thick. Add the marinade ingredients and marinate the beef for 25 to 30 minutes. While the beef is marinating, prepare the vegetables. Remove the stems and seeds from the bell peppers and chop. Peel the onion and chop. Use a cleaver or knife to chop the beans into tiny pieces. Finely chop the garlic and ginger. Mix the chopped garlic with the black beans. Heat the wok over medium-high to heat heat. Add 2 tablespoons oil. When the oil is hot, add the beef. Brown briefly, then stir-fry until it changes color and is about 80 percent cooked. Remove the beef from the wok. Add 2 tablespoons oil. When the oil is hot, add the ginger and the garlic and bean mixture. Stir-fry briefly until aromatic. Add the onion. Stir-fry for about 3 minutes, then add the green pepper. Stir-fry for another minute, then add the remaining pepper. Pour in the chicken broth. Heat to boiling. Add the beef back into the pan. Reduce the heat and simmer, covered, for a few more minutes. Taste and season with salt, pepper or soy sauce if desired. Serve hot.