Steamed Spareribs with Black Beans
Submitted by SHELLY33
Chinese steamed spareribs with fermented black beans, ginger, garlic, and rice wine. Pork ribs cut into bite-sized pieces and steamed until fall-apart tender in about an hour.
YIELD
4 servingsPREP
45 minCOOK
1 hrsREADY
1 hrsThis is a dim sum classic done at home. Pork ribs get cut into 2-inch segments, parboiled to remove impurities, then steamed for an hour in a savory coating of fermented black beans, garlic, ginger, soy sauce, sesame oil, and rice wine.
Fermented black beans (douchi) are the star ingredient. They’re intensely salty and savory with a funky, almost cheese-like depth that transforms simple steamed pork into something complex and deeply flavored. Chopping them coarsely releases their flavor while leaving some texture.
Parboiling the ribs for 10 minutes before steaming is the step that keeps the finished dish clean-tasting. It removes blood, excess fat, and impurities that would cloud the sauce and give the ribs an off flavor.
The long, gentle steam renders the fat slowly and turns the meat so tender it nearly falls off the bone. Skim the surface fat before serving for a cleaner presentation.
Chef Tips
- Ask your butcher to cut the ribs into 2-inch pieces. Doing it at home requires a heavy cleaver and some confidence with a blade.
- Rub the ribs with salt and let them sit for 20-25 minutes before parboiling. This draws out moisture and seasons the meat from the inside.
- Keep the steamer at a gentle simmer, not a rolling boil. Aggressive steam can toughen the meat.
- Check the water level every 20 minutes and top up with hot water. A dry steamer is a fire hazard.
Variations
- Spicy black bean ribs: Add chopped fresh chilies or chili flakes to the black bean mixture for heat.
- Chicken version: Use chicken wings or drumettes instead of ribs, reducing the steaming time to 30-40 minutes.
Ingredients
Directions
ASK YOUR BUTCHER to cut the spareribs into individual ribs and then into 2-inch segments, or do it yourself with a cleaver or a sharp, heavy knife.
Rub the spareribs with salt and let them sit in a bowl for about 20-to-25 minutes.
Fill a large saucepan with water and bring it to a boil.
Turn the heat to low, add the spareribs and simmer them for 10 minutes.
Drain them and discard the water.
Mix the other ingredients together in a large bowl and stir in the spareribs, coating them well with the mixture.
Transfer the mixture to a deep plate or dish.
Set up a steamer or put a rack into a wok or large deep pot.
Pour in 2 inches of water. Bring the water to a boil and then reduce the heat.
Lower the plate of spareribs carefully into the steamer or onto the rack.
Cover it with a lid and steam gently for 1 hour or until the spareribs are very tender.
Remember to keep a careful watch on the water level, and replenish it with hot water when necessary.
Skim off any surface fat, and serve.
You can make this dish ahead of time and reheat the ribs by steaming for 20 minutes or until they are hot.
Comments
