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.
Ingredients
- 1 pound 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)
Marinade (or 1/4 cup homemade black bean sauce)
- 1 tablespoon vegetable oil
- 1 tablespoon Shaoxing wine (or dry sherry for a gluten-free option)
- 2 tablespoons fermented black beans
- 1 thumb ginger , minced (yields 2 tablespoons)
- 3 cloves garlic , minced (yields 1 tablespoon)
- 1 tablespoon cornstarch
- 2 teaspoons sugar
- 1/4 teaspoon salt
Instructions
- Add all the marinade ingredients to a small bowl, mix well.
- 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.
- 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.
- Spread the ribs on the plate with minimum overlapping and place the plate into the steamer. (*Footnote 2)
- 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.
- 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.
- Garnish with chopped green onion, if using. Serve hot over rice or as an appetizer.
Notes
- The easiest way to do this is to purchase the ribs at the butcher in a grocery store. Ask the butcher to cut the ribs into half crosswise, so it fits better in the steamer. Try to select well-marbled meat that is not too thick, which will generate super tender and flavorful meat.
- I always like to add a few whole black beans onto the ribs as a garnish right before cooking. It makes the dish prettier and showcases the flavor profile of the dish.
Nutrition
Serving: 1of 4 servings, Calories: 337kcal, Carbohydrates: 8.4g, Protein: 17.3g, Fat: 25.5g, Cholesterol: 62mg, Sodium: 302mg, Potassium: 258mg, Sugar: 4.6g