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 Cooking Time

11

Ingredients
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
3 cloves
Garlic , minced
1/4 tsp
to taste
Water
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Directions

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Step 1
Add Vegetable Oil (1 Tbsp) , Shaoxing Cooking Wine (1 Tbsp) , Fermented Black Beans (2 Tbsp) , minced Fresh Ginger (2 in) , minced Garlic (3 cloves) , Corn Starch (1 Tbsp) , Granulated Sugar (2 Tbsp) , and Salt (1/4 tsp) to a small bowl, mix well.
Step 2
Combine 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.
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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