Steamed Black Bean Spareribs Recipes
STEAMED PORK RIBS WITH BLACK BEAN SAUCE (豉汁蒸排骨)
Skip the dim sum queues with these Steamed Pork Ribs with Black Bean Sauce! Use just one plate from start to finish for ribs steamed to silky perfection.
Provided by Jeannette
Categories Appetizer Breakfast Main Course Side Dish
Time 25m
Number Of Ingredients 7
Steps:
- Divide the pork into bite-sized pieces, approximately 1.5 cm (0.6") thick. The technique is to cut the part of the flesh between the bones.Note: Make sure there is enough meat on either side of the bone so that when you eat it, there's something to munch on!
- Marinate the meat with the black bean garlic sauce, chicken bouillon powder, cooking oil, potato starch, salt and sugar.
- Mix all the ingredients in well and let it marinate for a minimum of 20 minutes.
- Steam the pork on high heat for 10 minutes to replicate springy dim sum restaurant quality or for 1 hour for more tender ribs, then serve with rice or as is!
Nutrition Facts : Carbohydrate 3 g, Protein 52 g, Fat 80 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 266 mg, Sodium 754 mg, Fiber 1 g, Sugar 2 g, Calories 958 kcal, ServingSize 1 serving
STEAMED SPARE RIBS BLACK BEANS
Tender and juicy steamed spare ribs with black beans like those from a Chinese dim sum. Now you don't have to wait until the next dim sum to enjoy this.
Provided by Anita Jacobson
Categories Main Dish
Time 2h40m
Number Of Ingredients 11
Steps:
- Marinate spare ribs with Shaoxing wine, sesame oil, sugar, salt, and ground white pepper for at least 2 hours, preferably overnight.
- When ready to cook, return the spare ribs to room temperature.
- Make a cornstarch slurry by mixing the 1 tablespoon cornstarch with 1 tablespoon water, then add this to the marinated spare ribs. Stir to mix, the cornstarch slurry should be absorbed by the spare ribs and you shouldn't be seeing any standing liquid.
- Arrange spare ribs in one layer in a heatproof bowl, or a rimmed plate to catch the juice. Top with chopped Fresno chilies, chopped Jalapeno chilies, and the fermented black beans. (*)
- Prepare a steamer pot with at least 1 inch of boiling water over medium heat.
- Steam the spare ribs for about 10 minutes, or until the meat is opaque and fully cooked. Serve immediately.
STEAMED BLACK BEAN SPARERIBS
Steamed black bean spareribs (si zap zing pai gwat in Cantonese) are popular at dim sum restaurants but they are a dinnertime go-to in my family. With just a little marinating and simple steaming you have a tasty dish that is easy to round out with rice or noodles and blanched or stir-fried vegetables. (You can prepare them while the ribs cook.) Fermented black beans are the primary flavoring agent here, providing a unique savory saltiness. Pork sparerib tips come from the ends of spareribs that are butchered to yield St. Louis ribs. The ones sold in Asian markets tend to be about 1 inch thick, while the ones at many grocery stores are about 2 inches thick. If you use thinner rib tips, reduce the steaming to 15 minutes. If you can only find whole spareribs, ask the butcher to cut them crosswise into 2-inch-thick pieces.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- If the sparerib tips come in a slab, cut them into individual ribs.
- Toss together the ribs, light soy sauce, fermented black beans, cooking wine, sugar, sesame oil, garlic, 1 teaspoon salt and 1/8 teaspoon white pepper in a large bowl. Let marinate at room temperature for at least 30 minutes and up to 2 hours.
- When the ribs are almost ready, prepare a steamer setup with a rack in a large pot or wok (see Cook's Note). Add enough water to the pot so it reaches just below the rack, cover the pot and bring to a boil.
- Add the cornstarch and oil to the ribs and mix well. Place the ribs in a single layer on a large heatproof rimmed plate or shallow bowl that fits inside the pot. Sprinkle the ribs with the chiles.
- Place the plate on the rack in the pot, cover and steam until the ribs are opaque on the exterior and cooked through, 25 to 28 minutes (see Cook's Note). Garnish with the scallions and carefully remove the plate from the pot using tongs or oven mitts.
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- Well wash the ribs and drain. Add white pepper, sugar, ginger, fermented black beans, oyster sauce, light soy sauce and cooking wine. Combine well, covered and set aside for at least 3 hours or overnight.
- Combine 2 tablespoons of cornstarch with 2 tablespoons of water in a small bowl so we get the starch water.
- Pour the starch water to the ribs, make sure that each piece is well coated. Pick the ribs to a clean deep plate. Scoop the fermented black beans on top and discard the remaining marinating sauce.
- Set up your steamer and steam for 20 minutes after water boils. Transfer out and decorate with chili pepper, coriander stems and ginger shreds.
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5/5 (42)Total Time 35 minsCategory Dinner, Lunch, MainCalories 252 per serving
- Marinate Pork Spare Ribs: Marinate the pork spare ribs with Black Bean Marinade in an oven-safe bowl. Then, sit it in the fridge for 25 minutes.First, mix 1 tablespoon of oil into the marinated spare ribs. Then, add 1 tablespoon of corn starch and mix well. Finally, add 1 – 2 teaspoon of water into the spare ribs and mix well.
- Pressure Cook Spare Ribs: Add 1 cup of water into the pressure cooker. Place steam rack in the pressure cooker. Then, put the bowl of spare ribs on the rack. Close lid. Pressure cook at high pressure for 15 minutes in an Electric Pressure Cooker, then natural release.
- Garnish & Serve: Taste and add one teaspoon of fish sauce and green onions as garish if you like. Serve immediately & enjoy~
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- In a bowl, combine pork ribs, Chinese wine, soy sauce, sesame oil, ginger, garlic, salt, and sugar. Stir to fully coat meat and marinate for about 20 to 30 minutes.
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- Combine ribs with the marinade sauce in a big bowl and mix well. Marinate at room temperature for a minimum of 30 minutes or in the fridge, up to overnight.
- To set up the steamer, use a large plate that has some depth (to hold the broth) that can fit in your steamer. You will also need to use a wok or a skillet to hold the steamer. In the case of a skillet, you might need a rack to elevate the steamer, so the water underneath doesn’t touch the bottom of the steamer.
- Spread the ribs on the plate with minimum overlapping and place the plate into the steamer. (*Footnote 2)
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4.7/5 (22)Total Time 30 minsCategory Side DishCalories 386 per serving
- Cut between each sparerib to separate each rib tip. In a large bowl, combine the rest of the ingredients. Add in the ribs and toss well to coat the spareribs evenly.
- Transfer spareribs and sauce into a shallow, heatproof pan that will fit inside your wok (a pie plate or 9” cake pan works great.)
- Set steaming rack inside of wok and fill with water almost up to height of rack. Turn heat to high and when water is boiling, turn heat to medium-high. Set pan with spareribs on top of a steaming rack in wok. Steam on med-high heat for 18-20 minutes until ribs are no longer pink. Make sure that when you are steaming that you don't run out of water in the wok. Replenish with additional water, if needed.
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- Place the rib pieces, sugar, salt, wine, sesame oil and white pepper into a bowl and mix until the ribs are coated. Cover and let them marinate in the fridge overnight for best results. If you're strapped for time, 30 minutes is the minimum marinating time. Add cornstarch and water to the marinated ribs and mix well. With the cornstarch, there should be little or no liquid in the mixture.
- Place the ribs on a heatproof plate for steaming. We used small dim sum style plates as you can see in the photos, but you can use a large, shallow heat-proof bowl for the whole batch. Once you have plated the ribs, sprinkle the peppers and the fermented black beans over the top.
- Next, bring some water to a simmer in a metal steamer or in a wok with a steaming rack set in the bottom. Place the plate(s) into your steamer apparatus, cover, and steam for 10 minutes, or until the ribs are opaque and cooked through. Serve as dim sum or as a delicious one plate meal over rice!
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From foodelicacy.com
4.5/5 (4)Category Pork RecipesCuisine ChineseTotal Time 35 mins
- Wash pork ribs thoroughly clean of crushed bits of bone, blood clots and trim off visible fat. Rub all over with bicarbonate of soda and water, and let stand for 1 hour to tenderise the meat. Wash thoroughly to remove the bicarbonate of soda. Pat dry, place in a clean bowl and set aside.
- Soak dried tangerine peel in tepid water till soft. Scrape off the pith with the blade of a small knife, wash clean, and chop finely.
- Place marinade ingredients into a mixing bowl and stir till well combined. Add seasonings and stir till well combined. Add pork ribs and massage the marinade into the ribs, by hand, until water is all absorbed. Arrange the ribs on a heatproof plate. Set aside for at least 30 minutes.
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