Kabocha Steamed Black Bean Spare Ribs

Combine all sauce ingredients (black bean sauce, soy sauce, vinegar, sugar, rice wine, garlic, pepper, sesame oil, cornstarch) with spare ribs in a re-sealable bag and let it marinade for 25 minutes. While meat is marinating, steam whole kabocha for 15 minutes. Cool until manageable. Cut off the top of the kabocha, making a lid. Scrape out and discard all the seeds and fibers. Heat frying pan on medium-high heat. When hot, remove spare ribs from bag (save marinade) and stir-fry with 1 tablespoon oil, for about 10 minutes until browned. Stir in marinade, spare ribs and pour into cleaned kabocha. Re-steam kabocha and place the kabocha lid next to whole kabocha. Steam for about 20 minutes. Remove the kabocha lid only and continue steaming for another 15 minutes, until the kabocha is tender and spare ribs are cooked.