Dim Sum Spare Ribs with Black Beans
A steamy hot dish of pork spare ribs flavoured with salted black beans, garlic, ginger, chilli, Chinese wine, oyster and light soy sauces. (Adapted from 'My Steamy Kitchen' by Mdm Choong Su Yin)
Ingredients
- 300 g pork spare ribs (see Recipe Notes)
- ¼ tsp baking soda
- ½ tbsp water
For the Marinade:
- 1½ tbsp fermented black beans finely chopped
- 1 thumb length ginger knob peeled and finely chopped
- 2 garlic cloves peeled and finely chopped
- 4 bird's eye chilli washed and finely chopped
- 1 thumb length dried tangerine peel (optional)
For the Seasonings:
- ½ tbsp oyster sauce
- 1 tsp light soy sauce
- ½ tbsp Shaoxing wine or sherry
- 1 tbsp water
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- 1¼ tsp sugar
- ⅛ tsp salt
- ⅛ tsp white pepper
- 1 tbsp corn flour or potato starch
- Finely chopped spring onion for garnish
Instructions
Tenderise the spare ribs:
- Wash pork spare ribs clean and trim off visible fat. Dry with paper towels. Rub all over with baking soda and water.
- Let sit for 1 hour. Wash the baking soda off. Pat dry and set aside.
- (Optional) If using dried tangerine peel, soak in tepid water till soft. Scrape off the pith with the blade of a small knife. Wash clean and mince.
Marinate the spare ribs:
- Mix the marinade ingredients in a large mixing bowl until well combined. Add the seasonings and minced tangerine peel. Stir to combine well.
- Tip in the spare ribs. Rub the marinade into the ribs until all of the liquid is absorbed. Cover with plastic wrap and marinate for at least 30 minutes (for best flavour, marinate overnight in the chiller).
- When ready to steam, place spare ribs in a heatproof dish or in small porcelain saucers, 4 to 5 ribs each (classic dim sum style).
Steam the spare ribs:
- Fill a wok at least ⅓ full with water. Place a steaming rack in the wok, making sure the rack sits above the water level. Cover the wok with its lid and bring to a boil over high heat.
- Once boiling, place the heatproof dish or small saucers of pork ribs on the steaming rack. Cover with the wok lid and steam over high heat for 15 to 20 minutes, or until the spare ribs are cooked through.
- Remove the dish/saucers from the steamer. Garnish with chopped spring onions, and serve immediately.
Notes
Choose the right pork ribs
- Not all types of pork ribs are suitable for steaming. Wherever possible, try to choose or get pork riblets.
- These are bones are shorter and close to the tenderloin where the attached meat is more tender and slightly fatty.
- These meaty riblets cook quickly and are suitable for roasting whole, or chopped into smaller pieces for steaming, stewing and braising.
- Ask your local butcher to help you choose the right ribs.
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Nutrition Information:
Serving: 1serving, Calories: 251kcal, Carbohydrates: 5g, Protein: 14g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 60mg, Sodium: 353mg, Potassium: 215mg, Fiber: 1g, Sugar: 2g, Vitamin A: 36IU, Vitamin C: 8mg, Calcium: 20mg, Iron: 1mg
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