Steamed Spareribs In Black Bean Sauce
serves 2-4
Traditionally, whole black beans are used in this dish. However, they are hard to find outside of Chinese markets. I've substituted with jarred black bean sauce - which you can normally find in any supermarket ethnic section.Read more about this recipe at Steamy Kitchen.
1-1/2 lbs pork sparerib (rib tips)
2 tablespoons black bean sauce
1 tablespoon Chinese rice wine (or dry sherry)
2 teaspoons cornstarch
1/2 teaspoon grated ginger (on microplane grater)
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1 teaspoon cooking oil
1 teaspoon sesame oil
1 teaspoon sugar
prep: 10 minutes
total: 1 hour
shallow heatproof dish (large enough to hold spareribs but small enough to fit inside steamer)
steamer
1. Cut the spareribs crosswise into 1-2 inch sections. Combine the rest of the ingredients. Transfer spareribs and sauce into a shallow, heatproof dish that will fit inside your steamer (a pie plate works great.) Let marinate at room temperature for 30 minutes.
2. Set spareribs in steamer. Steam on medium-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 steamer. Replenish with additional water, if needed.
