Steamed Ribs in Black Bean Sauce (豉汁蒸排骨)

Name: Steamed Ribs in Black Bean Sauce (豉汁蒸排骨)
Prep time: 10 min
Cook time: 15 min
Yield: 2 to 4
Ingredients: 1 pound pork baby back ribs; 1 green onion; Sliced ginger for garnish; 2 Thai chili peppers (or jalapeño); 1 tablespoon vegetable oil; 1 tablespoon Shaoxing wine; 2 tablespoons fermented black beans; 1 thumb ginger; 3 cloves garlic; 1 tablespoon cornstarch; 2 teaspoons sugar; 1/4 teaspoon salt

User Reviews

4.8

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
2 to 4
Calories
337 kcal
Course
Main Course, Appetizer
Cuisine
Chinese

Steamed Ribs in Black Bean Sauce (豉汁蒸排骨)

Justin Wright

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Make sure to cook extra when making these juicy tender pork ribs covered in a fragrant savory black bean sauce, because you will need to fight your way to get a few pieces when serving a crowd!

The prep time does not include marinating time. You need at least 30 minutes to marinate the ribs. I highly recommend that you marinate the ribs for a couple hours, or up to overnight.

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Ingredients

Servings

1 pound pork baby back ribs , divided crosswise into shorter ribs (*Footnote 1)
1 green onion , chopped
Sliced ginger for garnish (Optional)
2 Thai chili peppers (or jalapeño) (Optional)

Marinade (or 1/4 cup homemade black bean sauce)

1 tablespoon vegetable oil
1 tablespoon Shaoxing wine (or dry sherry for a gluten-free option)
2 tablespoons fermented black beans
1 thumb ginger , minced (yields 2 tablespoons)
3 cloves garlic , minced (yields 1 tablespoon)
1 tablespoon cornstarch
2 teaspoons sugar
1/4 teaspoon salt

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Instructions

Add all the marinade ingredients to a small bowl, mix well.
Combine ribs with the marinade sauce in a big bowl and mix well. Marinate at room temperature for a minimum of 30 minutes or in the fridge, up to overnight.
To set up the steamer, use a large plate that has some depth (to hold the broth) that can fit in your steamer. You will also need to use a wok or a skillet to hold the steamer. In the case of a skillet, you might need a rack to elevate the steamer, so the water underneath doesn’t touch the bottom of the steamer.
Spread the ribs on the plate with minimum overlapping and place the plate into the steamer. (*Footnote 2)
Add water to the wok (or skillet) to about 1-inches deep but not so deep it reaches the bottom of the steamer. Heat over a high heat until boiling.
Place the steaming rack, covered, on top of the wok. You should see steam rising from the top of the steamer. Cook over a medium-high heat until the ribs are just cooked through, 10 to 15 minutes for small bite-size ribs, and 20 minutes for meatier pieces. Test the ribs by cutting through. The meat should have a little hint of pink near the bones. Cook, covered, in 5 minute increments if the ribs are not done.
Garnish with chopped green onion, if using. Serve hot over rice or as an appetizer.

Notes

The easiest way to do this is to purchase the ribs at the butcher in a grocery store. Ask the butcher to cut the ribs into half crosswise, so it fits better in the steamer. Try to select well-marbled meat that is not too thick, which will generate super tender and flavorful meat.
I always like to add a few whole black beans onto the ribs as a garnish right before cooking. It makes the dish prettier and showcases the flavor profile of the dish.
The easiest way to do this is to purchase the ribs at the butcher in a grocery store. Ask the butcher to cut the ribs into half crosswise, so it fits better in the steamer. Try to select well-marbled meat that is not too thick, which will generate super tender and flavorful meat.
I always like to add a few whole black beans onto the ribs as a garnish right before cooking. It makes the dish prettier and showcases the flavor profile of the dish.

Nutrition Information

Show Details

Serving 1of 4 servings Calories 337kcal (17%) Carbohydrates 8.4g (3%) Protein 17.3g (35%) Fat 25.5g (39%) Cholesterol 62mg (21%) Sodium 302mg (13%) Potassium 258mg (7%) Sugar 4.6g (9%)