Steamed Pork Ribs
These steamed pork ribs are just like the ones from dim sum restaurants, marinated with garlic and fermented black beans, then steamed until tender and juicy. The cornstarch coating gives them a silky texture, perfect with a bowl of hot rice.
Servings: 3 people
Ingredients
- 10½ oz pork spare ribs cut into 1½ inches (3.75cm) riblets
- 3 cloves garlic minced
- 1 tablespoon fermented black beans (douchi) rinsed and coarsely chopped
Marinade:
- 2 teaspoons soy sauce
- ¼ teaspoon chicken bouillon powder
- 3 dashes ground white pepper
- ½ teaspoon sugar
- 1 tablespoon Shaoxing wine or Chinese rice wine
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
Garnishing:
- ½ red chili thinly sliced
- 2 tablespoons chopped scallions
Instructions
- In a bowl, mix the pork spare ribs, garlic, and fermented black beans until well combined.
- Add the marinade ingredients and mix well. Let it marinate for 10–15 minutes.
- Transfer the marinated ribs to a steam-safe dish, spreading them out in a single layer. Steam over high heat for about 20 minutes, or until the ribs are fully cooked.
- Garnish with the garnishing ingredients. Serve immediately with steamed rice.
Video
Notes
Optional: For extra tender ribs, you can massage in 1/4 teaspoon of baking soda and let them sit for 15–20 minutes. Rinse thoroughly before marinating, or the ribs may taste bitter. Not necessary, but it gives a softer bite.
Nutrition
Serving: 3people | Calories: 327kcal | Carbohydrates: 6g | Protein: 18g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 346mg | Potassium: 298mg | Fiber: 1g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 13mg | Calcium: 29mg | Iron: 1mg