Chinese

Steamed Pork Ribs with Black Bean Sauce

Name: Steamed Pork Ribs with Black Bean Sauce
Total time: 40 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb Pork spare ribs (cut crosswise into small 1-inch bite-sized pieces); 2 tbsp Fermented black beans (douchi, rinsed and roughly mashed); 3 cloves Garlic (finely minced); 1 tbsp Light soy sauce; 1 tbsp Shaoxing wine; 1 tsp Sugar; 1 tbsp Cornstarch; 1 tbsp Peanut oil; 1/2 red Chili pepper (finely sliced for garnish)

Bite-sized spare ribs steamed until tender with a savory fermented black bean garlic sauce.

40 minutes

Serves 3

Dim/Dinner

Contains common allergens

Peanut Soy Wheat

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Instructions

6 steps

1
Clean the Ribs: Rinse the cut ribs under cold running water for 5 minutes to remove excess blood, which keeps the meat white and tender. Drain thoroughly and pat completely dry with paper towels.

2
Prepare the Marinade: In a large bowl, combine the mashed fermented black beans, minced garlic, light soy sauce, Shaoxing wine, and sugar.
3
Marinate the Ribs: Toss the dried ribs in the marinade until evenly coated. Sprinkle the cornstarch evenly over the ribs and massage it in—this locks in the juices and creates a velvety texture. Finally, stir in the peanut oil. Let marinate in the fridge for 30-45 minutes.
4
Plate: Spread the marinated ribs in a single, even layer on a shallow heatproof plate. Do not pile them up, or they won't cook evenly. Sprinkle the sliced red chilies on top.
5
Steam: Place the plate in a bamboo steamer or on a rack in a wok with boiling water. Cover and steam over high heat for exactly 12-15 minutes.
6
Serve: Check that the meat is opaque and cooked through to the bone. Carefully remove the hot plate from the steamer and serve immediately, letting the rich juices mingle with plain steamed rice.

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