Step 1

Rinse fermented black beans under running water. Dry them very well with kitchen paper. Coarsely chop them into small pieces.

Step 2

Place scallions, ginger and Sichuan peppercorn in a wok. Pour in oil then heat up over medium heat. When the scallions and ginger become lightly brown, pick them out along with the Sichuan peppercorn and discard.

Step 3

Add fermented black beans and all the other ingredients for the sauce into the oil. Stir fry for 2-3 minutes. This recipe makes about 1 cupful of sauce (See note 2 for other usage and storage tips).

Step 4

Put ribs into a pot filled with cold water (enough to cover the ribs completely). Bring the water to a full boil. Use a spoon to skim off the froth on the surface. Then drain the ribs.

Step 5

Heat up the oil in a clean pot over medium-high heat. Fry onion and ginger until they become soft.

Step 6

Stir in drained ribs. Add black bean sauce and soy sauce. Pour in hot water (just enough to cover the ribs). Cover the pot with a tight lid. Leave to simmer for at least 40 minutes until the meat becomes tender.

Step 7

Turn the heat to high, then cook uncovered until the broth reduces by half and becomes thick. Stir in scallions then dish out to serve.