Steamed Spareribs with Black Beans
Steamed Pork Ribs with fermented Black Beans are super tender, full of flavor, and perfect with steamed rice. They're so quick and easy to make, you can enjoy this popular dim sum right in your own home!
Servings: 6 Servings
- 2 pounds pork spareribs, cut into 1-inch cubes
- 3 cloves garlic, peeled and minced
- 1 teaspoon ginger, peeled and minced
- 2 Tablespoons Chinese rice cooking wine
- 2 Tablespoons light soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons sugar
- 1/2 teaspoon Salt
- 2 tablespoons cornstarch
- 2 Tablespoons fermented black beans, drained and rinsed
- 2 tablespoons green onions, chopped
Rinse pork ribs and drain very well. Pat dry.
In a bowl, combine pork ribs, Chinese wine, soy sauce, sesame oil, ginger, garlic, salt, and sugar. Stir to fully coat meat and marinate for about 20 to 30 minutes.
Prepare a steamer by bringing about two inches of water to a boil.
Add cornstarch and combine until ribs are coated. Add black beans and stir to distribute.
Transfer pork into a heat-proof wide, shallow plate and place in the steamer basket, cover, and steam for about 15 to 20 minutes or until meat is no longer pink and cooked through.
Sprinkle with green onions if desired. Serve hot.
- Do not overcook the ribs or they'll turn tough and chewy. I usually cook small bite-sized pieces for about 15 to 20 minutes and another five minutes if they're extra meaty.
- If you want a bit of heat, add chopped Thai chili peppers along with the green onions when ready to serve.
Calories: 453kcal | Carbohydrates: 5g | Protein: 24g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 120mg | Sodium: 652mg | Potassium: 384mg | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 0.8mg | Calcium: 25mg | Iron: 1.5mg