Fermented bean curd is a wonderful seasoning you can buy jars of at the Asian market. It has a salty, almost meaty flavor, which is so good that in a pinch I’ve been known to just mash up a cube of fermented bean curd and eat it over rice. So if you mash it over spareribs, then eat those over rice, even better! What I love about this recipe is that it has a grand total of 2 ingredients. Thus it was a go-to when my mom needed something quick and easy for dinner.

Guessipe

• 1 lb pork spareribs, chopped
• 2 cubes fermented bean curd

This is another Chinese sparerib dish where the ribs are cut into bite-size pieces. If you buy spareribs at the Asian market, the butcher will cut them across the bone for you, so that when you get home you can just do the easy job of cutting between the bones.

Boil a large pot of water. Pour in the ribs and simmer 15 minutes. Strain and rinse with cold water.

Bring 1 inch of water to boil in a wok. Insert a wire steaming rack.

Smash the fermented bean curd cubes and coat the ribs with the paste. Put the ribs in a heat-safe dish and place on the steaming rack. Cover and steam by letting the water simmer for 25 minutes.

Remove from the wok and enjoy!