Steamed Spare Ribs with Black Bean Sauce
This Steamed Spare Ribs with Black Bean Sauce is a classic Chinese comfort dish, known for its tender, flavorful meat with a spicy kick. It’s a perfect match for steamed rice and can be easily prepared at home with just a few simple ingredients. Whether you’re cooking for yourself or hosting guests, this dish is sure to impress and leave everyone craving for more.
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Before we dive into making this delicious Steamed Spare Ribs, let’s go over some important tips and tricks to ensure even beginners can master this dish with ease.
1.What is Fermented Black Bean?
Fermented black beans, or “dou chi,” are soybeans that have been salted and fermented. They add a unique, savory flavor to dishes, making them a staple in many Chinese recipes.
Once opened, store them in an airtight container in a cool, dry place to prevent moisture from ruining them. Before using, rinse the beans briefly in water to reduce their saltiness and then chop them up finely.
2.Ingredient Selection & Substitutions:
Pork Ribs:
Preferred Cut: Pork chop are ideal for this dish due to their tender meat and small bones, making them perfect for steaming. If you’re unsure about selecting the right cut, ask your butcher to help you cut them into small pieces.
Substitute Options: If spare ribs aren’t available, you can use pork shoulder ribs or pork belly ribs. Pork shoulder ribs is leaner, while pork belly ribs is fattier and will result in juicier ribs.
Fermented Black Beans:
Where to Buy: You can find fermented black beans at Asian grocery stores. Remember to rinse them before use to reduce the saltiness.
Substitution: If you can’t find fermented black beans, you can substitute with doubanjiang (fermented bean paste), but be mindful of the salt level as it is usually saltier.
Chili Sauce:
Laoganma: Laoganma is a popular Chinese chili sauce that adds rich flavor and moderate heat. Adjust the amount according to your spice tolerance.
Substitute: If you prefer a milder flavor, you can use a non-spicy black bean sauce or a sweet chili sauce as a replacement.
3.Cooking Equipment & Alternatives:
Steamer:
How to Use: A steamer with a steaming rack or basket is ideal. Ensure the water level is just below the steaming rack to prevent the food from getting wet. The water level should be about 1 inch (2 cm) below the rack.
Alternative Tools: If you don’t have a steamer, you can use a large pan with a heatproof bowl flipped upside down as a makeshift steaming rack. Place the ribs on a plate on top of the bowl.
Knives:
Knife Selection: When cutting ribs, use a sharp, heavy-duty knife to make clean cuts with less effort, ensuring even pieces.
Cutting Tips: If you find it difficult to cut the ribs, ask the butcher to pre-cut them for you, or lightly freeze the ribs to make them easier to slice.
4.Cooking Techniques:
Marinating:
Time & Method: Marinate the ribs for 10-30 minutes to allow the flavors to penetrate. If time permits, marinate for up to an hour, but avoid over-marinating as it can make the meat tough.
Even Coating: Ensure each rib piece is evenly coated with the marinade for a consistent flavor throughout.
Steaming Process:
Water Level Control: Keep the water level just below the steaming rack. During steaming, maintain a steady boil, and check occasionally to ensure the water doesn’t run dry. Add more water if necessary.
Timing: Steam the ribs for about 25 minutes. Steaming for too short a time may leave the ribs undercooked, while steaming too long can make them dry.
Stir-Frying Ingredients:
Heat Control: When stir-frying the ginger, garlic, and black beans, use medium heat to release their aroma without burning them. Overcooking can result in bitterness.
Spice Adjustment: If you’re sensitive to heat, reduce the amount of chili or Laoganma used. For those who enjoy spicier food, you can increase the amount or add a pinch of chili flakes.
5.Adjusting the Flavor:
Taste Preferences: If you’re not accustomed to strong Chinese flavors, start with less soy sauce and gradually adjust to your liking.
Sauce Pairing: For a touch of sweetness, you can add a bit more sugar during marination or stir-frying. This adds a nice balance to the spicy and salty elements, making the ribs especially good with steamed rice.
With these detailed tips, even kitchen novices can confidently prepare this dish, enjoying both the process and the authentic Chinese flavors at home.
6.More Delicious Pork Rib Recipes:
If you loved this Steamed Spare Ribs with Black Bean Sauce recipe, don’t miss out on these other popular pork rib dishes! They’re easy to make, crowd-pleasing, and perfect for your next gathering:
INGREDIENTS
MAIN INGREDIENTS
- 1 lb (500g) Pork chop, cut into bite-sized pieces
ACCESSORIES
- 3.5 oz (100g) fermented black beans (doubanjiang), finely chopped
- 1 red chili pepper, finely chopped
- 4 cloves garlic, finely chopped
- 1-inch piece of ginger, finely chopped
- 1 green onion, chopped into small pieces
SEASONINGS
- 1 tsp cooking wine (or dry sherry)
- 1 tsp light soy sauce
- 1/2 tsp dark soy sauce
- 1/2 tsp sugar
- 1/2 tsp salt
- 2 tsp cornstarch
- A pinch of ground white pepper
- 1 tsp sesame oil
- 2 tsp Lao Gan Ma (Chinese chili oil with fermented soybeans)
- 1 tbsp cooking oil
DIRECTIONS
STEP 1
Marinate the Ribs:
Place the 1 lb of Pork chop into a mixing bowl. Add 1 teaspoon of rice wine, 1 teaspoon of light soy sauce, 1/2 teaspoon of dark soy sauce, 1/2 teaspoon of sugar, and 1/2 teaspoon of salt. Mix well to coat the ribs evenly.
Add 2 teaspoons of cornstarch and a pinch of ground white pepper. Continue mixing until the ribs are evenly coated with the marinade.
Let the ribs marinate for 10 minutes. This step allows the flavors to penetrate the meat, making the ribs more flavorful.
Tip:
If you have time, marinate the ribs for up to 30 minutes for even better flavor.
STEP 2
Prepare the Aromatics:
While the ribs are marinating, prepare the aromatics. Finely chop 3.5 oz of fermented black beans, 1 red chili pepper, 4 cloves of garlic, and a 1-inch piece of ginger. Chop 1 green onion into small pieces and set it aside for garnish.
Tip:
Adjust the amount of chili pepper based on your preferred spice level. If you prefer a milder dish, use less chili or omit it altogether.
STEP 3
Stir-fry the Sauce:
Heat a tablespoon of cooking oil in a pan over medium heat. Once hot, add 1 teaspoon of the chopped ginger and 1 teaspoon of the chopped garlic. Stir-fry for about 30 seconds until fragrant.
Add the finely chopped black beans to the pan and stir-fry for another minute until the beans are aromatic.
Add the chopped red chili pepper and continue to stir-fry for an additional 30 seconds.
Tip:
Be careful not to burn the garlic and ginger; they should be golden and fragrant, not browned.
STEP 4
Season the Sauce:
Add 1 teaspoon of cooking wine, 1 teaspoon of light soy sauce, and 2 teaspoons of Lao Gan Ma to the pan. Stir everything together and cook for another 1-2 minutes to combine the flavors.
Add 1 teaspoon of sesame oil to enhance the aroma and stir well.
Tip:
Adjust the seasoning to taste. You can add more soy sauce or Lao Gan Ma if you prefer a stronger flavor.
STEP 5
Cook the Ribs:
Add the marinated ribs to the pan and stir-fry for 3-5 minutes until each piece of rib is evenly coated with the sauce.
Transfer the ribs to a heatproof plate.
STEP 6
Steam the Ribs:
In a large pot, add enough water to reach just below a steamer rack or basket. Bring the water to a boil over high heat.
Place the plate with the ribs onto the steamer rack. Cover the pot with a lid and steam over medium heat for 25 minutes.
Tip:
Ensure the water level is sufficient for steaming but not touching the plate of ribs. Add more water if needed during the steaming process.
STEP 7
Serve:
Carefully remove the plate from the steamer. Garnish the steamed ribs with the chopped green onions.
Serve the ribs hot with steamed rice.
Tip:
This dish pairs well with steamed rice and stir-fried vegetables, making for a balanced and satisfying meal.
Recipe analyzer
- Recipes: Steamed Spare Ribs with Black Bean Sauce
- Main Ingredients:6
- Servings per recipe:1
- Servings size:684 g
-
Energy (calories)：1049 kcal
-
Protein：120.92 g
-
Fat：51.31 g
Why gray?
-
Carbohydrates：19.95 g
-
Protein: 49%512 kcal
-
Fat: 44%462 kcal
-
Carbohydrates: 7%76 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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