Steamed Ribs in Black Bean Sauce (豉汁蒸排骨)
Make sure to cook extra when making these juicy tender pork ribs covered in a fragrant savory black bean sauce, because you will need to fight your way to get a few pieces when serving a crowd! The prep time does not include marinating time. You need at least 30 minutes to marinate the ribs. I highly recommend that you marinate the ribs for a couple hours, or up to overnight.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 1 lb pork baby back ribs (, divided crosswise into shorter ribs (*Footnote 1))
- 1 green onion (, chopped)
- Sliced ginger for garnish ((Optional))
- 2 Thai chili peppers (or jalapeño) ((Optional))
- 1 tbsp vegetable oil
- 1 tbsp Shaoxing wine ((or dry sherry for a gluten-free option))
- 2 tbsp fermented black beans
- 1 thumb ginger (, minced (yields 2 tablespoons))
- 3 clove garlic (, minced (yields 1 tablespoon))
- 1 tbsp cornstarch
- 2 tsp sugar
- 1/4 tsp salt
Instructions
- 1
Add all the marinade ingredients to a small bowl, mix well.
- 2
Combine ribs with the marinade sauce in a big bowl and mix well. Marinate at room temperature for a minimum of 30 minutes or in the fridge, up to overnight.
- 3
To set up the steamer, use a large plate that has some depth (to hold the broth) that can fit in your steamer. You will also need to use a wok or a skillet to hold the steamer. In the case of a skillet, you might need a rack to elevate the steamer, so the water underneath doesn’t touch the bottom of the steamer.
- 4
Spread the ribs on the plate with minimum overlapping and place the plate into the steamer. (*Footnote 2)
- 5
Add water to the wok (or skillet) to about 1-inches deep but not so deep it reaches the bottom of the steamer. Heat over a high heat until boiling.
- 6
Place the steaming rack, covered, on top of the wok. You should see steam rising from the top of the steamer. Cook over a medium-high heat until the ribs are just cooked through, 10 to 15 minutes for small bite-size ribs, and 20 minutes for meatier pieces. Test the ribs by cutting through. The meat should have a little hint of pink near the bones. Cook, covered, in 5 minute increments if the ribs are not done.
- 7
Garnish with chopped green onion, if using. Serve hot over rice or as an appetizer.