Black Bean Spare Ribs
Black Bean Spare Ribs
Ingredients
For the Black Bean Garlic Sauce
- 2 tablespoons fermented black beans, from a 'Pearl River Bridge Yang Jiang Preserved Beans' package
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
For the Spare Ribs
- 1 1/2 pounds pork spare ribs, cut into 1 1/2-inch pieces
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/4 cup water, divided
- 1 1/2 tablespoons cornstarch
For Steaming and Garnish
- 1 cup root vegetables, such as pumpkin or squash, peeled and cut into 1-inch pieces
- 1 red chili, thinly sliced, for garnish
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a small pan over medium heat. Add the fermented black beans and minced garlic. Fry for 2-3 minutes, stirring constantly, until golden and fragrant. Remove from heat and transfer the fried black beans, garlic, and oil to a small bowl. Set aside.
⏱️ 5 min
- 2
Place the cut pork spare ribs in a large bowl. Add enough water to cover the ribs. Massage the ribs thoroughly in the water for 2-3 minutes. This helps to tenderize the meat and remove impurities.
⏱️ 5 min
- 3
Drain the water from the ribs. Squeeze out any excess water from the ribs. Wash the ribs under cold running water, then pat them thoroughly dry with paper towels.
⏱️ 3 min
- 4
Transfer the dried ribs to a clean mixing bowl. Add the salt, granulated sugar, white pepper, Shaoxing wine, soy sauce, and oyster sauce. Massage the seasonings into the ribs with your hands for 2-3 minutes until the surface of the ribs feels slightly sticky.
⏱️ 5 min
- 5
Add the 1/4 cup of water to the ribs in four equal batches (approximately 1 tablespoon per batch). After each batch of water is added, massage it into the ribs until it is fully absorbed before adding the next batch. This process helps the ribs absorb moisture and become more tender.
⏱️ 4 min
- 6
Add the cornstarch to the ribs and mix thoroughly until the ribs are evenly coated.
⏱️ 2 min
- 7
Add the prepared black bean garlic sauce (from Step 1) to the marinated ribs. Mix everything together well, ensuring the ribs are fully coated with the sauce.
⏱️ 3 min
- 8
Arrange the root vegetables (pumpkin or squash) at the bottom of a steaming-safe bowl. Evenly spoon the marinated black bean spare ribs over the root vegetables in the bowl.
⏱️ 3 min
- 9
Place the bowl into a bamboo steamer or other suitable steaming setup over a pot of boiling water. Steam the ribs for 20-25 minutes, or until the ribs are tender and cooked through.
⏱️ 25 min•🌡️ 212
- 10
Carefully remove the steamed ribs from the steamer. Garnish with sliced red chili and chopped green onions before serving immediately.
⏱️ 2 min
- 11
Optional: To store, place the marinated (unsteamed) ribs in a freezer-safe sealed bag and freeze for future use. Thaw overnight in the refrigerator before steaming as directed.
Kitchen Tools
Nutrition Facts (per serving)
Black Bean Spare Ribs
For the Black Bean Garlic Sauce
- 2 tablespoons fermented black beans, from a 'Pearl River Bridge Yang Jiang Preserved Beans' package
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
For the Spare Ribs
- 1 1/2 pounds pork spare ribs, cut into 1 1/2-inch pieces
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/4 cup water, divided
- 1 1/2 tablespoons cornstarch
For Steaming and Garnish
- 1 cup root vegetables, such as pumpkin or squash, peeled and cut into 1-inch pieces
- 1 red chili, thinly sliced, for garnish
- 2 tablespoons green onions, chopped, for garnish
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a small pan over medium heat. Add the fermented black beans and minced garlic. Fry for 2-3 minutes, stirring constantly, until golden and fragrant. Remove from heat and transfer the fried black beans, garlic, and oil to a small bowl. Set aside.
⏱️ 5 min - 2
Place the cut pork spare ribs in a large bowl. Add enough water to cover the ribs. Massage the ribs thoroughly in the water for 2-3 minutes. This helps to tenderize the meat and remove impurities.
⏱️ 5 min - 3
Drain the water from the ribs. Squeeze out any excess water from the ribs. Wash the ribs under cold running water, then pat them thoroughly dry with paper towels.
⏱️ 3 min - 4
Transfer the dried ribs to a clean mixing bowl. Add the salt, granulated sugar, white pepper, Shaoxing wine, soy sauce, and oyster sauce. Massage the seasonings into the ribs with your hands for 2-3 minutes until the surface of the ribs feels slightly sticky.
⏱️ 5 min - 5
Add the 1/4 cup of water to the ribs in four equal batches (approximately 1 tablespoon per batch). After each batch of water is added, massage it into the ribs until it is fully absorbed before adding the next batch. This process helps the ribs absorb moisture and become more tender.
⏱️ 4 min - 6
Add the cornstarch to the ribs and mix thoroughly until the ribs are evenly coated.
⏱️ 2 min - 7
Add the prepared black bean garlic sauce (from Step 1) to the marinated ribs. Mix everything together well, ensuring the ribs are fully coated with the sauce.
⏱️ 3 min - 8
Arrange the root vegetables (pumpkin or squash) at the bottom of a steaming-safe bowl. Evenly spoon the marinated black bean spare ribs over the root vegetables in the bowl.
⏱️ 3 min - 9
Place the bowl into a bamboo steamer or other suitable steaming setup over a pot of boiling water. Steam the ribs for 20-25 minutes, or until the ribs are tender and cooked through.
⏱️ 25 min•🌡️ 212 - 10
Carefully remove the steamed ribs from the steamer. Garnish with sliced red chili and chopped green onions before serving immediately.
⏱️ 2 min - 11
Optional: To store, place the marinated (unsteamed) ribs in a freezer-safe sealed bag and freeze for future use. Thaw overnight in the refrigerator before steaming as directed.