Chinese · Lunch
Steamed Spare Ribs with Black Beans
Bone-in pork spare rib segments marinated in fermented black beans, garlic, and Shaoxing wine with soy sauce and sesame oil, then tossed with cornstarch and steamed until tender. Served in the steaming dish with pooled black bean sauce, scattered with scallion and optional chili.
$4
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
308Calories
24.4gProtein
19.9gFat
8.1gCarbs
4.1gSugar
1.1gFiber
892mgSodium
96mgChol
6.9gSat Fat
343mgPotassium
32mgCalcium
1.7mgIron
0.8mcgVitamin B12
4mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
rich-umami
all-time-classics
Instructions
1
Prep
Chop the pork spare ribs into 1.5-inch pieces and pat dry with paper towel. Mince the garlic, lightly mash the fermented black beans, and thinly slice the scallion and chili.
2
Marinate
Combine the ribs with fermented black beans, garlic, Shaoxing wine, soy sauce, sugar, cornstarch, sesame oil, and white pepper; cover and marinate in the fridge 30 minutes.
3
Steam
Set the marinated ribs in a single layer in a heatproof steaming dish over boiling water. Steam covered on high heat 35 to 40 minutes until meat pulls from bone ends and shreds easily.
4
Plate
Lift the steaming dish from the steamer, scatter scallion and chili over the ribs, and serve immediately in the dish with pooled black bean sauce beneath.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in pork spare ribs
- 2 tbsp2 tbsp fermented black beans
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp Shaoxing wine
- 3 tsp3 tsp soy sauce
- 2 tsp2 tsp sugar
- 3 tsp3 tsp cornstarch
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp white pepper
- 22 scallion
- 22 small red chili (optional)
