Sunday, October 18, 2009

Chinese Style Steamed Spareribs

Tonight's dinner was supposed to be pork chops but I was craving some spare ribs so I went off to the store at the last minute to pick up some ribs. It's been more than a year since the first time that I prepared this dish, I used a different recipe then but I don't remember how it tasted.

This time, I found a recipe from SteamyKitchen that had fewer ingredients, was easier to prepare and hopefully, will be more memorable as hubby has already forgotten about the first steamed spareribs that I made but this, we love! I even scooped out the meat juices from the bowl and drenched my rice with it.

1-1/2 lbs pork sparerib (rib tips)
2 tablespoons black bean sauce (I used canned salted black beans)
1 tablespoon Chinese rice wine
2 teaspoons cornstarch
1/2 teaspoon grated ginger
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1 teaspoon cooking oil
1 teaspoon sesame oil
1 teaspoon sugar

  1. Cut the spareribs crosswise into 1″ – 2″ sections.
  2. Combine the rest of the ingredients.
  3. Transfer spareribs and sauce into a shallow, heatproof pan that will fit inside your wok (a pie plate or 9” cake pan works great.)
  4. Let marinate at room temperature for 30 minutes.
  1. Set steaming rack inside of wok and fill with water almost up to height of rack.
  2. Turn heat to high and when water is boiling, turn heat to medium-high.
  3. Set pan with spareribs on top of a steaming rack in wok.
  4. Steam on med-high heat for 18-20 minutes until ribs are no longer pink.
  5. Make sure that when you are steaming that you don’t run out of water in the wok. Replenish with additional water, if needed.

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