Steamed Spareribs in Black Bean Sauce Recipe
Chinese-style steamed spareribs feature a rich blend of fermented black beans, tangerine peel, ginger, and soy sauce.
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Instructions
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Start boiling water in a steamer.
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Cut 1 pound pork spareribs into 1-inch pieces, trim fat, and place in a large bowl.
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Soak optional dried tangerine peel in hot water for 10 minutes, then drain, mince, and set aside.
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Rinse and drain 2 tablespoons fermented black beans. Mash beans with 1 teaspoon minced ginger, 1 tablespoon minced garlic, 1/4 teaspoon salt, and 1 teaspoon sugar into a paste.
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Combine the paste with minced tangerine peel, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce (or 2 tablespoons light soy sauce), 1 tablespoon Chinese rice wine, 1 teaspoon toasted sesame oil, and optional sliced chile pepper.
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Pour the mixture over the spareribs, mix thoroughly, and transfer to a shallow heat-proof plate. Refrigerate for at least 30 minutes.
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Allow the ribs to reach room temperature. Place the plate in the steamer, cover, and steam over medium-high heat for 45 minutes, adding boiling water as necessary.