If you love steamed spare ribs, then you will certainly love this Steamed Hoisin Ribs In Bamboo Steamer Recipe. Dim sum inspired juicy steamed spare ribs in a sweet and salty hoisin sauce, just delicious. Goes perfectly with porridge or steamed white rice, or as a dim sum dish on its own!
Total Time
1hr 35min
0.0
0 Ratings
Author: Huang Kitchen
Servings:
4
Ingredients
•
1.1
lb
Spare Ribs
•
1
Tbsp
Corn Starch
•
2 1/2
Tbsp
Fresh Ginger
•
1
stalk
Spring Onions
, chopped
•
1
Red Chili Pepper
, chopped
Marinade
•
1
Tbsp
Hoisin Sauce
•
1
tsp
Fermented Bean Curd
•
1
Tbsp
Shaoxing Cooking Wine
•
1
tsp
Corn Starch
Cooking Instructions
1.
Cut the Spare Ribs (500 gram) into bite-size pieces and place them in a bowl.
2.
Mix bite-size spare rib pieces with some Corn Starch (1 tablespoon) and rinse clean for 1-2 minutes with running water. Then pat dry the spare ribs in thick paper towels.
3.
Prepare the ingredients to marinate the spare ribs. Mix Hoisin Sauce (1 tablespoon) and Fermented Bean Curd (1/2 tablespoon) into the spare ribs. Add in Shaoxing Cooking Wine (1 tablespoon) and finally Corn Starch (1 teaspoon). With your hand, slowly and gently massage the ribs around for about 1 minute to evenly distribute all the flavors.
4.
Cover with cling wrap and leave to marinate for 1 hour.
5.
Before we steam the marinated spare rib, prepare the bamboo steamer. Line an aluminum foil over the bottom and side of a medium-size bamboo steamer.
6.
Place marinated spare ribs into a lined bamboo steamer. Top with Fresh Ginger (15 gram) and Red Chili Pepper (1).
7.
Bring water to a rolling boil in a wok or steamer. Be sure to add enough water.
8.
Place spare ribs in the steamer. Cover and steam the spare ribs on high heat for about 30 minutes or until cooked. Test for doneness with a chopstick.
9.
Remove from steamer and garnish with Spring Onion (1 stalk), extra ginger strips, and chopped chilies. Serve immediately while hot.
Author's Notes
Let spare ribs come to room temperature before steaming. Meat gets tough when cooked cold, so let the ribs rest out in the fridge for at least 30 minutes before steaming.
Mixing in some corn starch to marinade helps to protect the spare ribs from powerful steam heat by forming a protective film around the meat.
Nutrition Per Serving
CALORIES
329
FAT
15.4 g
PROTEIN
20.5 g
CARBS
26.7 g
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