Steamed Spare Ribs with Black Bean Sauce

Method7 steps

1. 1

   Step 1: Rinse the 1 tbsp dried fermented black beans for about 15–20 seconds, gently rubbing, then drain and set aside. Soak the 1 tsp dried mandarin orange peel separately in warm water for 5–10 minutes, then drain.

   Soften the dried mandarin peel · 10 minUses 1 tbsp dried fermented black beans · 1 tsp dried mandarin orange peel · Water, enough to rinse black beans and soak dried orange peel

   
2. 2

   Step 2: Use cross-cut pork spare ribs (1 lb) and separate between the bones into small 1–1 1/2-inch pieces. Ask the butcher to cut across the bones if needed.

   Uses 1 lb pork spare ribs

   
3. 3

   Step 3: Pat the prepared ribs dry thoroughly with clean paper towels and keep chilled until seasoning.

   Uses Cut pork spare-rib pieces

   
4. 4

   Step 4: Mix 1/2 tsp salt, 1 tsp sugar, 1/2 tbsp light soy sauce, 1 tbsp oyster sauce and 1/2 tbsp Shaoxing wine. Mince the garlic (1 clove), the 1 tsp ginger and the drained orange peel and add to the seasoning. Slice a little red chilli and chop the scallions (2 pieces), reserving them for later. Mix the seasoning with the dried ribs for about 45–60 seconds. Mince the rinsed black beans, mix into the ribs for 20–30 seconds, then add 1 tsp sesame oil and the separate 2 tbsp marinade cornstarch and mix for another minute.

   Uses Pat-dried pork rib pieces · Rinsed black beans and drained orange peel · 1/2 tsp salt · 1 tsp sugar · 1/2 tbsp light soy sauce · 1 tbsp oyster sauce · 1/2 tbsp Shaoxing wine · 1 clove garlic

   
5. 5

   Step 5: Heat the wok with its steaming rack and enough boiling water for a little water to touch the bottom of the heatproof plate. The author starts with 3–4 cups; adjust to the rack/wok size without flooding the plate. Spread the marinated ribs on the plate without overlapping. Add the prepared chilli slices and 1/2 tsp vegetable oil.

   Uses Marinated rib pieces · Reserved red chilli slices · 1/2 tsp vegetable oil · 3–4 cups boiling water, or enough for the steaming rack

   
6. 6

   Step 6: Carefully put the rib plate on the rack, cover and steam over high heat for about 20 minutes, replenishing steamer water if needed. Continue until the thickest rib meat reaches at least 63°C, avoiding bone. Turn off the heat and keep covered for at least 3 minutes before serving.

   Steam ribs, then confirm doneness and rest covered · 20 minUses Assembled rib plate on its steaming rack

   
7. 7

   Step 7: After the covered rest, uncover, garnish the fully cooked ribs with the reserved chopped scallions and use oven mitts or a plate lifter to remove the hot plate. Serve.

   Uses Fully steamed rested ribs · Reserved chopped scallions