I am sure most people are familiar with the small tray of steamed spare ribs served at dim sum restaurants. This Pork Ribs with Black Beans is precisely the same, except here it is being served as an entrée instead of as dim sum. If you like spare ribs, this is an easy recipe that you can make quite effortlessly. I am particularly fond of the juice seeping out of the spare ribs after steaming. These ribs taste great when served with plain rice.
Serves 4 as part of a multi-course meal
- 12 oz (350 g) pork spare ribs, cut into 11/2 in (3.75 cm) riblets
- 1 tablespoon Chinese rice wine or sherry
- 1 teaspoon cornstarch
- 2 teaspoons oil
- 3 cloves garlic, minced
- 1 tablespoon fermented black beans (douchi), rinsed and coarsely chopped
- 2 tablespoons chopped green onion (scallion)
- 2 teaspoons soy sauce
- 1/2 teaspoon chicken bouillon powder
- 1/2 teaspoon sugar
- 1/4 teaspoon sesame oil
- 3 dashes white pepper
- 1 red finger-length chili, thinly sliced, to garnish
- Treat the spare ribs according to “How to Tenderize Meat” on page 12. This is an optional step.
- Marinate the spare ribs with the rice wine and cornstarch in a bowl, about 30 minutes.
- Heat the oil in a wok or skillet over high heat. Add the garlic, fermented black beans, and 1 tablespoon of the green onion (scallion) and stir-fry until aromatic, about 1 minute. Dish out into a small bowl and add the soy sauce, chicken bouillon powder, sugar, sesame oil, and white pepper. Stir to combine well.
- Transfer the spare ribs into a deep plate and pour the seasonings on top of the spare ribs and steam on high heat until the ribs are cooked, about 20 minutes.
- Garnish with the sliced red chilies and the remaining 1 tablespoon of chopped green onion. Serve immediately with steamed rice.
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