Thursday, July 16, 2009

Steamed Black Bean Pork Spare Ribs

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Black bean spare ribs is a favorite with my family. Black beans are a very traditional ingredient, and help enhance the flavour of whatever it's cooked with.

To make black bean spare ribs, you'll need:
  • 1 tsp of black beans
  • 2-3 strips of pork spare ribs
  • 2 cloves of garlic
  • Baking soda
  • Cornstarch
  • Soy Sauce
  • Dark soy (optional)
  • Sugar
You'll first need to prepare the meat and black beans:
  1. Break up the strip of spare ribs so that there's one piece of bone per meat
  2. Place the sliced spare ribs into a bowl and add a 1 tsp of baking soda to the meat. This will help tenderize it. Mix around the baking soda, and then add cold water to the bowl until the meat is fully covered. At the same time, add 1 tsp of black beans to a small bowl and add submerge it in cold water. This helps remove some of the salt of the black beans. Leave both the meat and black beans for about 2 hours.
  3. Rinse the meat off with cold water and strain off the excess water.
To cook the black bean spareribs:
  1. Add 1 heaping tsp of cornstarch to the spare ribs. Mix the corn starch evenly with the meat, then add 1 tsp of soy sauce, and 1 flat tsp of sugar to the meat. If you desire, 1/4 tsp of dark soy can be used to darken the meat. Mix the meat around evenly, and place onto a high-rimmed plate.
  2. Now we're going to prepare the black beans. Strain off the water from the bowl of black beans. Finely mince the black beans along with the clove of garlic. Place the minced black bean and garlic into a small bowl and add 1/4 tsp of soy sauce. Mix evenly, then pour into the dish with the meat.
  3. Using your hands, mix the black beans evenly with the pork spare ribs. Pour water into a steamer and turn the heat to high heat. Once the water boils, place the dish with the mixed black bean sauce and spare ribs into the steamer. Cover, and once the water starts to boil again, turn down the heat to medium-high and continue to steam for 15-20 minutes. After 15-20 minutes, turn off the heat and let the dish sit for 5 more minutes before removing the lid. Garnish with green onions if you wish.

1 comment:

  1. thanks for posting this recipe! can't wait to try it this week