2 pounds beef ribs, crosscut*
1 tsp baking soda
10 preserved plums, pitted**
10 garlic cloves
2 tbsp Oyster sauce
4 tsp dark soy sauce
2 Tbsp Shao Hsing***
1 Tbsp minced ginger
3 Tbsp sugar
3 Tbsp rice vinegar
2 tbsp cornstarch
white pepper to taste

Rub the meat with the baking soda and let sit for 2-4 hours. Put the everything else in a food processor and blend until smooth. Add to the meat and make sure everything is covered. Let sit in the frig for 8-24 hours. Remove and warm to room temperature. Place in a steamer safe bowl and steam over boiling water for 45 minutes. Serve over  rice.

*Also called Korean style, both Asian and Mexican markets cut them this way
** Not the candied plums, but the undried ones in a jar in solution
*** Rice wine. You can use dry sherry instead.