Steamed Spareribs with Black Bean Sauce (豉汁蒸排骨）
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
316 kcal
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Course
Main Course
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Cuisine
Chinese
Steamed Spareribs with Black Bean Sauce (豉汁蒸排骨）
Description
This recipe starts by cutting pork spareribs into pieces and marinating them with minced garlic, rinsed fermented black soybeans, soy sauce, oyster sauce, sugar, salt, and sesame oil. Optionally, chopped chili peppers can be added for spiciness depending on preference. Marinating for several hours or overnight enhances flavor penetration.
The marinated ribs are steamed over boiling water for about 15 minutes until cooked through and tender. Steaming, rather than other cooking methods, preserves juiciness and yields a soft, slightly gelatinous texture typical of Cantonese dim sum spareribs. Garlic and black beans contribute a pungent, savory quality.
The dish is often served alongside or over rice and can be steamed simultaneously in rice cookers. The recipe advises avoiding pressure cooking methods which can toughen the meat. Traditional steaming is preferred.
Additional tips include tenderizing the ribs using kansui or baked baking soda before rinsing and marinating to improve texture. Checking doneness after 15 minutes helps achieve the right tenderness without overcooking.
Ingredients
- 2 pounds pork spareribs 2 long strips (2 pounds
- 4 cloves garlic (minced)
- 2 tablespoons fermented black soybeans
- 1 tick green onion
- 1-2 chili peppers Optional (Depends on if you can handle spicy food
Sauce:
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- ⅛ teaspoon salt
- ½ teaspoon sesame oil
Instructions
- Mince 4 cloves of garlic.
- Cut a stick of green onion (1oz).
- Then, cut 2 pieces of chili peppers. (You can add one or not add them if you cannot handle spicy food.)
- Next, wash and cut 2 long strips of spareribs ( 2 pounds) into pieces. (If you want to make the meat even tender, see the post above for how to make pork ribs tender like restaurants.)
- Put the cut spare ribs into a container and add minced garlic and 2 tablespoons fermented black soybeans (rinse it before using) and chili peppers.
- After that, add 1 tablespoon soy sauce, 2 tablespoons oyster sauce, ⅛ teaspoon salt, 1 teaspoon sugar and ½ teaspoon sesame oil. Then, mix it well. (It's best to let it marinate overnight or a couple hours before steaming, if not let it marinate for 15-30 minutes before cooking.)
- The following, steam for 15 minutes when water is boiling. (Different material of the container may vary the cooking time, please check it after 15 minutes. Let it steam until the pork is cooked through.)
- Lastly, sprinkle the cut green onion from step 2 into the steamed pork ribs. You can serve it with rice or noodles. The best is to serve with rice or to make claypot rice.
Notes
- For tender ribs, add 1 teaspoon kansui or baked baking soda and let meat tenderize 1-2 hours before rinsing and marinating.
- Rinse ribs thoroughly after tenderizing to remove residual alkaline taste before marinating.
- Marinate pork ribs overnight or at least a couple hours for best flavor infusion; 15-30 minutes is minimum.
- Steam over boiling water for about 15 minutes or until pork is fully cooked; timing varies with container material.
- Steaming with rice in a rice cooker is a convenient method; avoid pressure cooking as it can toughen ribs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 4g | 1% |
| Protein | 17g | 34% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 85mg | 28% |
| Sodium | 648mg | 27% |
| Potassium | 295mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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