Chinese 25 min

Cantonese Steamed Spare Ribs with Black Bean

Name: Cantonese Steamed Spare Ribs with Black Bean
Total time: 25 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1.5 lbs pork spare ribs, cut into 1-inch pieces by the butcher; 2 tablespoons fermented black beans, roughly chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon Shaoxing rice wine; 1 teaspoon sesame oil; 1 tablespoon cornstarch; 1 teaspoon sugar; 1/2 teaspoon white pepper; 1 fresh red chili, sliced; 2 green onions, sliced; Steamed rice for serving

high-proteindairy-freecomfort-food

Ingredientsfor 2

360

Cal

28g

Protein

10g

Carbs

22g

Fat

11.5 lbs pork spare ribs, cut into 1-inch pieces by the butcher
22 tablespoons fermented black beans, roughly chopped
33 cloves garlic, minced
41 tablespoon fresh ginger, minced
52 tablespoons soy sauce
61 tablespoon oyster sauce
71 tablespoon Shaoxing rice wine
81 teaspoon sesame oil
91 tablespoon cornstarch
101 teaspoon sugar
111/2 teaspoon white pepper
121 fresh red chili, sliced
132 green onions, sliced
14Steamed rice for serving

Order ingredients on Instacart

Instructions

1
Rinse the rib pieces and drain well. Combine fermented black beans, garlic, ginger, soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, sugar, and white pepper in a bowl. Add ribs and mix thoroughly. Marinate 15 minutes minimum.
2
Spread ribs in an even layer on a deep heatproof plate, pouring all the marinade over them. Scatter sliced chili on top.
3
Set up a steamer and bring water to a boil. Place the plate of ribs in the steamer, cover, and steam over high heat for 20–25 minutes until the pork is cooked through and tender — the meat should pull back from the bone slightly and be very tender when poked with a chopstick.
4
Remove from steamer. Top with sliced green onions. Serve directly on the plate as a dim sum dish alongside steamed rice, spooning the flavorful black bean sauce from the plate over the rice.