Serves 4 people
600 g spare ribs (cut in into 1-inch pieces)
1 tbsp sugar
1 tsp soy sauce
1 tbsp shao xing wine
1 tsp sesame oil
¼ tsp pepper
1 tbsp cornstarch
2 tbsp water
1 tsp garlic (minced)
1 red chili (sliced)
1 tsp fermented black beans (soak and drained)
1 tbsp fermented bean paste (minced)

Recipe Courtesy of
Asian Food Network

Steamed Pork Ribs

Prepare to fight for your food because this Steamed Spare Rib recipe is a guaranteed crowd-pleaser! Bite-sized spare ribs soaked in a rich and garlicky marinate made mostly of fermented bean paste, dried black beans, light soy sauce and sesame oil, and cooked till tender, it is a common sight to see diners ordering mini basket steamers of this in Chinese dim sum restaurants. Have it on its own, or savour with rice.

Difficulty: Medium

Preparation: 40 min
Cook: 30 min
Clean up: 10 min

Steps: 4 steps
12 Ingredients

Difficulty: Medium
Steps: 4 steps
12 Ingredients

Preparation: 40 min
Cook: 30 min
Clean up: 10 min

Instructions

Blanch the ribs
- Bring a pot of water to a boil.
- Add in the ribs. Let the water boil again. Remove the scums that float on the surface. Let it continue to boil for 1 minute until there is not much impurities left.
- Drain and set aside.

Prepare the marinade
- Prepare the marinade
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Marinate the ribs
- Season the drained pork ribs with sugar, wine, light soy sauce, pepper, sesame oil, cornflour and a little water.
- Then add the bean paste mixture to the ribs and mix to combine everything together.
- Cover and set aside to marinade for at least 30 min.

Steam the ribs
- Transfer the marinated ribs to a heat proof dish for steaming.
- Steam at high heat for 25-30 minutes or until ribs are cooked through.

Garnish and Serve!

Garnish with chopped spring onions. | Best eaten with hot rice

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Name: Steamed Pork Ribs
Prep time: P0Y0M0D0H40M0S
Cook time: P0Y0M0D0H30M0S
Total time: P0Y0M0D1H10M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 600 g spare ribs (cut in into 1-inch pieces); 1 tbsp sugar; 1 tsp soy sauce; 1 tbsp shao xing wine; 1 tsp sesame oil; ¼ tsp pepper; 1 tbsp cornstarch; 2 tbsp water; 1 tsp garlic (minced); 1 red chili (sliced); 1 tsp fermented black beans (soak and drained); 1 tbsp fermented bean paste (minced)