A couple weeks ago I was thinking that I had to switch up how I make ribs and decided that ribs with black bean sauce would be delish. I've had this dish as short ribs in a restaurant and made my mother.
You'll need:
1-1/2 lbs pork spareribs (rib tips)
2 tablespoons black bean sauce
1 tablespoon Chinese rice wine (or dry sherry)
2 teaspoons cornstarch
1/2 teaspoon grated ginger (on microplane grater) or use powdered
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1 teaspoon cooking oil
1 teaspoon sesame oil
1 teaspoon sugar
Cut the spareribs crosswise into 1″ – 2″ sections [I used baby back ribs whole, I couldn't handle hacking up ribs.You can go to your butcher and get rib tips so you don't have to do this.] Combine the rest of the ingredients. Transfer spareribs and sauce into a shallow, heatproof pan that will fit inside your wok (a pie plate or 9” cake pan works great.) Let marinate at room temperature for 30 minutes.
Set steaming rack inside of wok and fill with water almost up to height of rack. Turn heat to high and when water is boiling, turn heat to medium-high. Set pan with spareribs on top of a steaming rack in wok. Steam on med-high heat for 18-20 minutes until ribs are no longer pink. Make sure that when you are steaming that you don’t run out of water in the wok. Replenish with additional water, if needed.
I sauteed some Chinese vegetables and steamed (microwaved) some white rice and voila! Bon appetit!
No comments:
Post a Comment