2 lbs spare ribs
2 tbl fermented black beans
1 tsp minced garlic
1 tsp minced ginger
1 tbl canola or peanut oil
1 small red chili pepper, seeded and chopped
1 cup chicken broth
1 tbl soy sauce
1 tsp Splenda brown sugar blend
Cut apart ribs. Rinse the black beans, mince them, and mash them together with the garlic and ginger. Set aside.
Heat a large nonstick wok or skillet over medium-high heat and add oil. Cook the ribs 4-5 min. or until browned. Remove from wok.
Add the chili and the mashed bean mixture to the wok. Stir-fry 1 min.
Add the ribs back to the wok and mix with the bean mixture. Add the broth and bring to a boil. Stir in soy sauce and sugar. Turn down heat, cover and braise 10 min. or until ribs are tender.