Steamed Pork Ribs with Black Bean Sauce (豉汁蒸排骨)
Skip the dim sum queues with these Steamed Pork Ribs with Black Bean Sauce! Use just one plate from start to finish for ribs steamed to silky perfection.
- 1 kg / 2.2lb pork spare ribs
- 3 tsp black bean garlic sauce (we use the Lee Kum Kee brand from Asian supermarkets)
- 1 tbsp chicken bouillon powder
- 1 tbsp cooking oil
- 1 1/2 tsp potato starch
- 1/2 tsp salt (or to taste)
- 1 tbsp sugar (or to taste)
Divide the pork into bite-sized pieces, approximately 1.5 cm (0.6") thick. The technique is to cut the part of the flesh between the bones.Note: Make sure there is enough meat on either side of the bone so that when you eat it, there’s something to munch on!
Marinate the meat with the black bean garlic sauce, chicken bouillon powder, cooking oil, potato starch, salt and sugar.
Mix all the ingredients in well and let it marinate for a minimum of 20 minutes.
Steam the pork on high heat for 10 minutes to replicate springy dim sum restaurant quality or for 1 hour for more tender ribs, then serve with rice or as is!
- Ask your butcher to get you a piece of pork spare ribs that has a good ratio of meat to fat. The more fat there is, the more succulent your piece will be.
- If you find the spare rib strip to be too wide, ask the butcher to cut it in half for you along its length.
- Do all the marinating in a steam-friendly dish to avoid having to transfer the mixture into another one. We typically use ceramic or metal dishes that can withstand high steaming temperatures.
- Set the steamer up before you begin marinating, so you can put the dish in as soon as you've mixed the ingredients up.
- Let your pork come to room temperature. Meat gets tough when cooked cold, so let the ribs rest out of the fridge for at least 20 minutes.
Calories: 958kcal | Carbohydrates: 3g | Protein: 52g | Fat: 80g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 266mg | Sodium: 754mg | Potassium: 813mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 3mg