Chinese · Lunch
Steamed Barbecue Pork Ribs
Steamed pork ribs marinated in fermented black bean paste, garlic, ginger and Shaoxing wine, coated lightly in cornstarch, then steamed over potato slices until fork-tender. A classic Cantonese dim sum plate served hot straight from the steaming dish.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
389Calories
31.8gProtein
21.6gFat
18.1gCarbs
3.6gSugar
2.1gFiber
1145mgSodium
124mgChol
8.1gSat Fat
720mgPotassium
55mgCalcium
2.9mgIron
1.1mcgVitamin B12
11mgVitamin C
low-carb
low-calorie
rich-umami
hidden-gems
low-calorie
Instructions
1
Prep
Pat pork ribs dry, chop into 1-inch pieces, mince garlic and ginger, and slice potato thinly.
2
Marinate
Toss ribs with doubanjiang, garlic, ginger, shaoxing wine, cornstarch, sugar, soy sauce and sesame oil until coated; chill 30 minutes.
3
Steam
Arrange potato in a shallow heatproof dish, top with marinated ribs in one layer, and steam covered over boiling water at high heat 30–35 minutes until ribs pull easily from bone.
4
Plate
Lift dish from steamer, scatter sliced scallion over ribs, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g16 oz, bone-in pork ribs
- 2 tbsp2 tbsp doubanjiang (fermented broad bean paste)
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp shaoxing wine
- 3 tsp3 tsp cornstarch
- 1 tsp1 tsp sugar-white
- 1 tsp1 tsp soy-sauce
- 1/2 tsp1/2 tsp sesame-oil
- 140g5 oz potato
- 22 scallion
