Cooking Instructions
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Step 1
Add
Vegetable Oil (15 mL)
,
Shaoxing Cooking Wine (15 mL)
,
Fermented Black Beans (30 g)
, minced
Fresh Ginger (5.1 cm)
, minced
Garlic (3 cloves)
,
Corn Starch (7 g)
,
Granulated Sugar (25 g)
, and
Salt (2 g)
to a small bowl, mix well.
Step 2
Combine
Pork Baby Back Ribs (455 g)
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.
Step 3
To set up the steamer, use a large plate that has some depth that can fit in your 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.
Step 4
Spread the ribs on the plate with minimum overlapping and place the plate into the steamer.
Step 5
Add
Water (to taste)
to the wok - or skillet - to about 1-inches deep but not so deep it reaches the bottom of the steamer. Heat over a high heat until boiling.
Step 6
Place the steaming rack, covered, on top of the wok. You should see steam rising from the top of the steamer. Cook over a medium-high heat until the ribs are just cooked through, 10 to 15 minutes for small bite-size ribs, and 20 minutes for meatier pieces.
Step 7
Test the ribs by cutting through. The meat should have a little hint of pink near the bones. Cook, covered, in 5 minute increments if the ribs are not done.
Step 8
Garnish with chopped
Scallions (1 bunch)
if using. Serve hot over rice or as an appetizer.
