Steamed Ribs with Black Beans (豉汁蒸排骨)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Rest
1 hr
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Total Time
1 hr 30 mins
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Servings
4
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Calories
275 kcal
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Course
Main Course
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Cuisine
Chinese
Steamed Ribs with Black Beans (豉汁蒸排骨)
Description
This dish begins by soaking bite-sized pork ribs in baking soda and water to tenderize the meat. After rinsing and drying, the ribs are coated with cornstarch and salt to create a smooth coating that enhances texture.
The marinade combines garlic, ginger, fermented black beans rinsed and chopped, fresh chili, soy sauce, oyster sauce, Shaoxing rice wine, white pepper, and sugar, creating a savory and slightly spicy seasoning. This mixture is cooked briefly to release aroma, cooled, then poured over the ribs to marinate for at least 30 minutes or overnight for deeper flavor.
The ribs are arranged in a single layer on a plate and steamed over boiling water until tender. The gentle steaming preserves the juices and allows the flavors to meld while maintaining a tender bite.
Using appropriately sized ribs and fresh fermented black beans are important for optimal texture and flavor. Check water level during steaming to avoid drying out. Bringing marinated ribs to room temperature before steaming helps even cooking.
Ingredients
For tenderizing
- 1 lb pork ribs cut into bite-sized pieces (see note 1)
- 1 teaspoon baking soda aka bicarbonate of soda
- 2 cups water
- 1 tablespoon cornstarch
- ½ teaspoon salt
For marinating
- 1 tablespoon neutral cooking oil
- 1 tablespoon garlic minced
- 1 teaspoon ginger minced
- 1 tablespoon fermented black beans rinsed and coarsely chopped (see note 2)
- Chili pepper finely chopped, to taste, fresh
- ½ tablespoon soy sauce light
- ½ tablespoon oyster sauce
- ½ tablespoon Shaoxing rice wine
- ¼ teaspoon ground white pepper
- ¼ teaspoon sugar
For garnishing
- scallions finely chopped
Instructions
Tenderize the ribs
- Put ribs into a large bowl. Add baking soda and water. Mix to dissolve. Then leave to soak for 30 minutes, or up to 2 hours.
- Discard the soaking water, Rinse and rub to clean the ribs under running water. Drain and use kitchen paper to dry the ribs as much as possible.
- Add salt and cornstarch to the ribs. Rub with hands to ensure a thorough coating.
Marinate the ribs
- Heat oil in a wok/pan. Fry garlic, ginger, and fermented black beans over low heat until fragrant (do not burn the aromatics). Add fresh chili, light soy sauce, oyster sauce, Shaoxing rice wine, white pepper and sugar. Simmer for 10 seconds or so, then remove from the heat.
- Once the seasoning sauce cools down, pour it over the ribs. Mix well to coat evenly. Leave to marinate for at least 30 minutes, or overnight in the fridge (see note 3).
Steamed the ribs
- Transfer the ribs to a plate for steaming. Arrange them in a single layer without overlapping.
- Bring water to a full boil in a wok/pot which you use for steaming (see note 4). Then put the plate of ribs over a steamer rack, or inside a steamer basket. Cover with a lid and leave to steam over medium-high heat for 20 minutes.
- Garnish with scallions and serve the dish immediately with steamed rice, alone or with other savory dishes.
Notes
- Use bite-sized pork ribs or ask a butcher to cut them for you.
- Rinse fermented black beans before use; if refrigerated, bring the marinated ribs to room temperature before steaming.
- Maintain enough water in the steamer to prevent drying or burning during steaming; top up if needed.
- Adjust steaming time if ribs are colder than room temperature by adding about 3 extra minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 275kcal | 14% |
| Carbohydrates | 4g | 1% |
| Protein | 14g | 28% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 64mg | 21% |
| Sodium | 824mg | 34% |
| Potassium | 208mg | 4% |
| Fiber | 0.5g | 2% |
| Sugar | 0.4g | 1% |
| Vitamin A | 0.2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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