One of my favorite dishes to order at a Chinese restaurant is the Steamed Spareribs with Black Bean Sauce. The best ones that I’ve tried are from Gloria Maris and Luk Foo. Although this is really served with dim sum as an appetizer, my family loves to enjoy it as a rice topping. I tried cooking it at home and I’m glad the recipe I found is not far from those two.
recipe snagged from www.steamykitchen.com
Chinese Steamed Spareribs with Black Bean Sauce
- 1-1/2 lbs pork spare rib (rib tips)
- 2 tablespoons black bean sauce
- 1 tablespoon Chinese rice wine (or dry sherry)
- 2 teaspoons cornstarch
- 1/2 teaspoon grated ginger (on microplane grater)
- 2 cloves garlic, minced
- 1/4 teaspoon ground black pepper
- 1 teaspoon cooking oil
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Cut the spareribs crosswise into 1" - 2" sections. Combine the rest of the ingredients. Transfer spareribs and sauce into a shallow, heatproof pan that will fit inside your wok (a pie plate or 9” cake pan works great.) Let marinate at room temperature for 30 minutes.
- Set steaming rack inside of wok and fill with water almost up to height of rack. Turn heat to high and when water is boiling, turn heat to medium-high. Set pan with spareribs on top of a steaming rack in wok. 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 wok. Replenish with additional water, if needed.
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