Vegetable Oil (1 Tbsp)
Shaoxing Cooking Wine (1 Tbsp)
Fermented Black Beans (2 Tbsp)
Fresh Ginger (2 in)
Garlic (3 cloves)
Corn Starch (1 Tbsp)
Granulated Sugar (2 Tbsp)
Salt (1/4 tsp)
to a small bowl, mix well.
Pork Baby Back Ribs (1 lb)
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.
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.
Spread the ribs on the plate with minimum overlapping and place the plate into the steamer.
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.
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.
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.
Garnish with chopped
Scallions (1 bunch)
if using. Serve hot over rice or as an appetizer.