These steamed pork ribs are identical to those from dim sum eating places, marinated with garlic and fermented black beans, then steamed till tender and juicy. The cornstarch coating provides them a silky texture, excellent with a bowl of scorching rice.

Steamed Pork Ribs With Black Beans

I’m positive most individuals are accustomed to the small tray of steamed spare ribs served at dim sum eating places. This steamed pork ribs with black beans is exactly the identical, besides right here it’s being served as an entree as an alternative of as dim sum. If you happen to like spare ribs, that is a simple recipe you may make fairly effortlessly. I’m significantly keen on the juice seeping out of the ribs after steaming. It tastes superb with plain rice.

These Chinese language steamed pork ribs are marinated with garlic, fermented black beans, Shaoxing wine, and some easy seasonings, then flippantly coated in cornstarch for that silky, shiny texture you all the time get at dim sum. They’re steamed in a black bean sauce that’s savory, fragrant, and stuffed with umami. A fast 20-minute steam is all it takes to make them tender, juicy, and filled with taste.

Whether or not you’re making it for a weeknight dinner or including it to a dim sum-style unfold at house, it’s a simple option to carry that traditional restaurant style to your desk. Pair it with home made favorites like Hen Shu Mai (Siu Mai) and Steamed Dumplings for the total expertise.

Add These Ribs To Your Dinner Lineup

• Savory and stuffed with umami. Fermented black beans are the star right here, giving every chew that deep, punchy taste you understand from dim sum.
• Tender and juicy each time. Steaming retains the ribs comfortable and succulent whereas locking in all that garlicky, fragrant goodness.
• Nice with rice or veggies. The wealthy black bean sauce and rib juices are excellent over plain rice or served with a facet of stir-fried greens like Chinese language Lengthy Beans and Garlic Bok Choy.

Substances You’ll Want

• Pork spare ribs – you may as well use child again ribs.
• Fermented black beans

Try the recipe card under for all the small print and actual measurements.

Professional Tip #1: Why I Use Fermented Black Beans
These are the true star of the present. Fermented black beans (or douchi 豆豉) add that deep, punchy, umami taste you all the time style within the traditional dim sum model. Rinsing and chopping them helps management the saltiness whereas spreading the flavour evenly.

Professional Tip #2: Why Cornstarch Is A Should
That silky, shiny end? It comes from the sunshine coating of cornstarch. It locks in moisture, tenderizes the meat, and provides the ribs that signature dim sum texture with a flippantly thickened sauce.

Professional Tip #3: The Function of Shaoxing Wine
A splash of Shaoxing wine provides a delicate depth and aroma you’ll be able to’t fairly put your finger on, however you’d positively miss it if it wasn’t there. It balances out the richness of the pork and black bean sauce superbly. You can even use Chinese language rice wine, which is barely lighter however nonetheless provides that signature aromatic be aware.

Professional Tip #4: Don’t Skip the Bouillon Powder
Only a small quantity of rooster bouillon powder boosts the savoriness of the marinade. It’s a kind of secret components that eating places use to create irresistible taste.

Procuring Information

• Pork Spare Ribs: For this steamed pork ribs recipe, I exploit tail-end pork spare ribs. These are the shorter, meatier sections which are excellent for steaming. They keep tender and juicy with out turning the dish overly greasy or heavy. If you happen to’re shopping for from the butcher, ask them to chop the ribs into small 1½ inch items. That’s the dimensions you’ll normally see at dim sum eating places.

Professional Tip: If you happen to’re prepping the ribs at house, use a sturdy cleaver or butcher’s knife. Minimize between the bones, then slice every rib part crosswise into smaller items, about 3 to 4 cm lengthy. Freezing the ribs for half-hour beforehand helps make cleaner cuts.

• Fermented Black Beans (Douchi): These are the key to that daring, savory taste. Don’t confuse them with the jarred black bean garlic sauce. You need the entire salted black beans. They’re broadly obtainable in most Asian supermarkets and on-line. At all times give them a fast rinse earlier than chopping to take away extra salt.
• Hen Bouillon Powder: I exploit Knorr Selects Hen Bouillon with no MSG. It is available in a small tub. Slightly goes a great distance, and it’s a kind of pantry staples I attain for occasionally when making Chinese language dishes.

What To Use As an alternative Of A Steamer

Don’t have a steamer at house? No worries, you’ve obtained choices. You possibly can nonetheless make this Chinese language steamed pork ribs recipe utilizing a number of belongings you most likely have already got in your kitchen.

• A metallic rack or trivet + a deep pan or wok: Place a heatproof plate or shallow bowl of ribs on a rack inside a big wok or deep pan. Add water to the underside (be sure that it doesn’t contact the ribs), cowl with a lid, and steam like typical. That is the closest factor to a standard setup.
• A heatproof bowl + giant pot with a lid: If you happen to don’t have a rack, you’ll be able to place an upside-down heatproof bowl in your pot to behave as a stand. Then place your dish of ribs on high. Once more, simply add some water to the underside and canopy.

Professional Tip: It doesn’t matter what setup you’re utilizing, be sure that to maintain the water at a powerful simmer. Add extra scorching water if wanted so it doesn’t dry out in the course of the 20-minute steaming time.

Regularly Requested Questions

What To Serve With This Recipe

For a simple and healthful Chinese language weeknight dinner, I like to recommend the next recipes:

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