FAIL: Braised Beef Ribs with Fermented Black Beans

Tonight's dinner wasn't such a success- not bad, but not what I was hoping.  I usually use a jarred garlic black bean sauce from Lee Kum Kee when I braise beef ribs, adding ginger and some chicken stock to round out the flavors.  This time around I was hoping to emulate the flavors of the jarred sauce on my own because I can't help but be suspicious of the MSG content in there.

No success = no recipe, but I'll detail the process none-the-less.  Chopped onion; about a quarter cup Chinese fermented black beans; six garlic cloves, minced; two thai chili peppers, finely chopped...

chopped onions, minced garlic, fermented black beans, thai chili peppers

Deglaze the pan with a half a cup of dry sherry and a quarter cup of tamari soy sauce.  Add ribs and then add stock to cover.  I think there was my fatal flaw- I used water and not stock.  Stupid me.  I could have just added salt to remedy the problem, but I always feel like that's just cheating.  Ugh.  Whatever.  Braise for 2-3 hours.  It was super tender and the flavors were alllllmost right.  I also didn't have any ginger.  Next time... next time...

braised beef rib fail, garlic brussel sprouts and carrots