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Chinese Steamed Spareribs With Black Bean Sauce

steamykitchen's picture
A very simple dim sum dish that only takes 5 minutes of prep work and 20-30 minutes to steam! I blog at www.steamykitchen.com
Ingredients
  Pork sparerib 1 1⁄2 Pound (rib tips)
  Black bean sauce 2 Tablespoon
  Chinese rice wine/Dry sherry 1 Tablespoon
  Cornstarch 2 Teaspoon
  Grated ginger 1⁄2 Teaspoon (on microplane grater)
  Garlic 2 Clove (10 gm), minced
  Ground black pepper 1⁄4 Teaspoon
  Cooking oil 1 Teaspoon
  Sesame oil 1 Teaspoon
  Sugar 1 Teaspoon
Directions

1. Cut the spareribs crosswise into 1" - 2" sections. Combine the rest of the ingredients. Transfer spareribs and sauce into a shallow, heatproof dish that will fit inside your steamer (a pie plate works great.) Let marinate at room temperature for 30 minutes.

2. Set spareribs in steamer. Steam on med-high heat for 18-20 minutes until ribs are no longer pink. Make sure that when you are steaming that you don't run out of water in the steamer. Replenish with additional water, if needed.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Chinese
Course: 
Main Dish
Feel: 
Meaty
Method: 
Steamed
Ingredient: 
Meat
Interest: 
Everyday, Healthy, Quick
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
4
Story
I've been on a recipe-writing and testing streak! But I'm NEVER going to ever finish a cookbook if I keep publishing all the recipes on the blog! I mean, who the heck would want to buy my cookbook if all my recipes are available on SteamyKitchen.com...for free? DUH! Well, damn it.... I'd better make a career out of cooking on TV cuz I think a cookbook will certainly take Fuh.Ev.Uh. When I eat dim sum, there are certain dishes that I always order - Cha Siu Bow (bbq'd steamed buns), Fung Jow (steamed chicken feet), Ha Gow (steamed shrimp dumplings) and Pai Gwut (steamed spareribs with black bean sauce.) If you are lucky enough to live near a large Asian supermarket that has a meat section, the pork rib tips are easy to find. You can also ask, beg, bribe your butcher to cut normal ribs cross-wise to get small 1-1/2" riblets. If you live in the southeast part of the U.S. and have a chain supermarket called "Publix" - look for a package called "rib tips." Traditionally, whole black beans are used in this dish. However, they are hard to find outside of Chinese markets. I've substituted with jarred black bean sauce - which you can normally find in any supermarket ethnic section. This recipe only took about 5 minutes to prepare and 20-30 minutes to steam.

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