Steamed Ribs in Black Bean Sauce

1 cookbooks

Make sure to cook extra when making these juicy tender pork ribs covered in a fragrant savory black bean sauce, because you will need to fight your way to get a few pieces when serving a crowd!

Omnivore's Cookbook

Serves 2

11 Ingredients

1 lb Pork Baby Back Ribs

1 Green Onion

1 tbsp Vegetable Oil

1 tbsp Shaoxing Wine

2 tbsp Fermented Black Beans

2 in Ginger

3 clove Garlic

1 tbsp Cornstarch

2 tbsp Sugar

1/4 tsp Salt

to taste Water

8 Steps

Steps 1

Add Vegetable Oil, Shaoxing Wine, Fermented Black Beans , minced Ginger, minced Garlic, Cornstarch, Sugar, and Salt to a small bowl, mix well.

Steps 2

Combine Pork Baby Back 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.

Steps 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.

Steps 4

Spread the ribs on the plate with minimum overlapping and place the plate into the steamer.

Steps 5

Add Water 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.

Steps 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.

Steps 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.

Steps 8

Garnish with chopped Green Onion, if using. Serve hot over rice or as an appetizer.