Recipe: Steamed Spare Ribs with Black Bean Sauce (Douchi Zheng Paigu)

Steamed Spare Ribs with Black Bean Sauce (Douchi Zheng Paigu)

Serves 4

Ingredients

Method

1 lb. Pork Spare Ribs, Cut Into 1-inch Pieces

1 tbsp. Cornstarch

2 tbsp. Fermented Black Beans, Rinsed And Drained

2 tbsp. Minced Garlic

1 tbsp. Minced Ginger

2 tbsp. Soy Sauce

1 tbsp. Oyster Sauce

1 tbsp. Shaoxing Wine (or Dry Sherry)

½ tsp. Sugar

¼ tsp. Ground White Pepper

2 tbsp. Water

2 Onions (Spring)

In a large bowl, toss the spare rib pieces with cornstarch until evenly coated. Set aside.

In a small bowl, mash the fermented black beans with the back of a spoon to form a coarse paste. Stir in the minced garlic, minced ginger, soy sauce, oyster sauce, Shaoxing wine, sugar, ground white pepper, and water.

Pour the black bean sauce mixture over the spare ribs, stirring to ensure each piece is coated with the sauce. Marinate the spare ribs for at least 30 minutes, or up to 2 hours in the refrigerator.

Place the marinated spare ribs in a heatproof dish that will fit into a steamer. Steam the spare ribs over high heat for 25-30 minutes, or until they are cooked through and tender.

Serve the Steamed Spare Ribs with Black Bean Sauce hot with steamed white rice and garnished with spring onions.