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RECIPE
11 INGREDIENTS8 STEPS55MIN

Steamed Ribs in Black Bean Sauce

5.0
1 Ratings

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Omnivore's Cookbook

Hi, I'm Maggie! Welcome to my site about modern Chinese cooking - including street food, family recipes, and easy dishes for dinner.
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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!
55MIN
Total Time

Omnivore's Cookbook

Hi, I'm Maggie! Welcome to my site about modern Chinese cooking - including street food, family recipes, and easy dishes for dinner.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1 lb
Pork Baby Back Ribs
1
Scallion , chopped
1 Tbsp
Vegetable Oil
1 Tbsp
Shaoxing Cooking Wine
2 Tbsp
Fermented Black Beans
2 in
Fresh Ginger , minced
3 cloves
Garlic , minced
1 Tbsp
1/4 tsp
to taste
Water

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Nutrition Per Serving

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CALORIES
710
FAT
35.3 g
PROTEIN
31.9 g
CARBS
67.1 g

Cooking Instructions

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Step 1
Add Vegetable Oil (1 tablespoon), Shaoxing Cooking Wine (1 tablespoon), Fermented Black Beans (2 tablespoon), minced Fresh Ginger (2 inch), minced Garlic (3 clove), Corn Starch (1 tablespoon), Granulated Sugar (2 tablespoon), and Salt (1/4 teaspoon) to a small bowl, mix well.
Step 2
Combine Pork Baby Back Ribs (1 pound) 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 Scallion (1), if using. Serve hot over rice or as an appetizer.

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Nutrition Per Serving
Calories
710
% Daily Value*
Fat
35.3 g
45%
Saturated Fat
15.5 g
78%
Trans Fat
0.0 g
--
Cholesterol
138.3 mg
46%
Carbohydrates
67.1 g
24%
Fiber
2.6 g
9%
Sugars
56.0 g
--
Protein
31.9 g
64%
Sodium
967.2 mg
42%
Vitamin D
--
--
Calcium
57.6 mg
4%
Iron
3.5 mg
19%
Potassium
92.6 mg
2%
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