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RECIPE
13 INGREDIENTS11 STEPS50min

Steamed Chinese Spare Ribs with Black Beans

4.5
2 Ratings
Steamed Chinese spare ribs with fermented black beans are quick and easy to make, and big on flavor – this no longer has to be a dim sum-only dish! Ask your butcher to cut the side ribs into 1-inch strips lengthwise. You can chop the ribs up into smaller bite-sized pieces at home.
Steamed Chinese Spare Ribs with Black Beans Recipe | SideChef
Steamed Chinese spare ribs with fermented black beans are quick and easy to make, and big on flavor – this no longer has to be a dim sum-only dish! Ask your butcher to cut the side ribs into 1-inch strips lengthwise. You can chop the ribs up into smaller bite-sized pieces at home.
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com
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Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com
50min
Total Time
$1.05
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1.5 lb
Spare Ribs
1 1/2 Tbsp
Fermented Black Beans
2 cloves
1 1/2 Tbsp
1 Tbsp
Water
1/2 Tbsp
or 1/4 Tablespoon Honey
1/2 tsp
Sesame Oil
(optional)
1/2 tsp
(optional)
1 Tbsp
1 Tbsp
Oil
1 stalk
Scallions , finely chopped
1
Red Bird's Eye Chili Pepper , finely sliced
(optional)
to taste
Toasted White Sesame Seeds
(optional)
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Nutrition Per Serving

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CALORIES
470
FAT
25.0 g
PROTEIN
28.2 g
CARBS
34.0 g

Cooking Instructions

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Step 1
Cut the Spare Ribs (1.5 lb) into 1-inch bite-sized pieces and place it in a bowl.
Step 2
Rinse the Fermented Black Beans (1 1/2 Tbsp) .
Step 3
On a cutting board, use the sides of your knife to smush the fermented black beans gently to break their skins. Add it to the bowl.
Step 4
Finely chop up the Garlic (2 cloves) and add it to the bowl, make sure you mince this really finely so they can cook quicker during the short steaming process.
Step 5
Add Soy Sauce (1 1/2 Tbsp) , Water (1 Tbsp) , Maple Syrup (1/2 Tbsp) , Dark Soy Sauce (1/2 tsp) , and Sesame Oil (1/2 tsp) to the bowl and mix the marinade well with the pork. Set it aside to marinate for 15-20 minutes in room temperature.
Step 6
Once 15-20 minutes has passed, add the Corn Starch (1 Tbsp) into the meat and mix well with the marinade to form a slurry to coat all the meat. If there is not enough marinade to create a slurry, add 1 tablespoon of water to the meat and mix well until the meat is well coated with the marinade slurry- there shouldn’t be any dry clumps of corn starch.
Step 7
Using a wok or high walled pan set the bamboo steamer/metal doohickey/criss-crossed wooden chopsticks to the bottom of the pan or wok.
Step 8
Add in water til it reaches just below the bottom of the steamer/metal doohickey/criss-crossed wooden chopsticks. You don’t want the water to touch the bottom of your plate during the steaming process.
Step 9
Set the stove to medium-high to high heat, cover your wok or pan with a lid, unless you are using a bamboo steamer – use the bamboo lid instead, and wait approximately 10 minutes for it to get hot and for the steam to build up in the pan.
Step 10
Place the meat on a plate or shallow bowl and try to lay it out in a single layer. Drizzle Oil (1 Tbsp) on top of the meat evenly and put it in the steamer when it is hot. Steam for 8-10 minutes, depending on how big the chunks of meat are.
Step 11
Once cooked, remove from steamer and add Scallions (1 stalk) , Red Bird's Eye Chili Pepper (1) and Toasted White Sesame Seeds (to taste) and serve hot with rice!
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Nutrition Per Serving
Calories
470
% Daily Value*
Fat
25.0 g
32%
Saturated Fat
8.9 g
44%
Trans Fat
0.0 g
--
Cholesterol
66.3 mg
22%
Carbohydrates
34.0 g
12%
Fiber
0.5 g
2%
Sugars
26.5 g
--
Protein
28.2 g
56%
Sodium
1502.2 mg
65%
Vitamin D
--
--
Calcium
133.1 mg
10%
Iron
1.7 mg
9%
Potassium
51.7 mg
1%
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