Steamed Ribs in Black Bean Sauce
Ingredients: pork ribs, salt, cornstarch, crushed ice, Chinese cooking wine · 90 min cook time · 685kcal · $10.07
Ingredients
500g pork ribs, 2tsp salt, 1cup cornstarch, 0.25cup crushed ice, 3.5tbsp Chinese cooking wine, 1.5tbsp soy sauce, 1tbsp oyster sauce, 0.33tsp baking soda, 0.5tsp sugar, 0.33tsp white pepper, 0.33tsp granulated orange peel, 3tbsp garlic, 2tsp ginger, 2tbsp fermented black soybean, 2tbsp oil, 2ea red chilies, 1tbsp diced scallion
Instructions
1. Remove the silver skin from 500g of pork ribs. Use the tip of a knife to loosen it, then grab with a paper towel and rip it off. Slice the ribs in between the bones into individual pieces.
2. Clean the ribs: Add 2 tsp of salt, 1/4 cup of cornstarch, 1/4 cup of crushed ice, and 3 tbsp of Chinese cooking wine (or water as a non-alcohol replacement) to the ribs. Toss thoroughly for 8 minutes, rubbing to loosen grains and fibers, physically tenderizing the ribs.
3. Rinse the ribs under cold running water for a few minutes until all the starch is gone and the water runs clear. This removes myoglobin and ensures a clean taste and light color.
4. Place the ribs in a sieve and let them drain completely while preparing the marinade.
5. Prepare the marinade: In a mixing bowl, combine 1.5 tbsp of soy sauce, 1 tbsp of oyster sauce, 1/2 tbsp of Chinese cooking wine, 1/4 tsp of salt, 1/3 tsp of baking soda, 1/2 tsp of sugar, 1/3 tsp of white pepper, and 1/3 tsp of granulated orange peel (or 1 tsp of orange zest).
6. Add 2/3 of the 3 tbsp of minced garlic and 2/3 of the 2 tsp of minced ginger to the marinade. Reserve the remaining garlic and ginger for later.
7. Pat the drained ribs dry with paper towels to absorb as much water as possible. This prevents the final dish from becoming too watery.
8. Add the dried ribs to the marinade and toss thoroughly to coat. Then, add 2 tbsp of cornstarch and mix well until a starchy layer forms on the ribs.
9. Roughly chop the fermented black soybeans. Add them to a sauce pot along with the reserved garlic and ginger. Drizzle in 2 tbsp of oil.
10. Turn the heat to medium and stir the black soybean mixture for a couple of minutes until the aromatics are slightly golden on the edge. Turn off the heat and let it cool.
11. Pour the cooled black soybean mixture into the marinated ribs and stir well. This combines raw and deep-fried aromatics for enhanced flavor.
12. Marinate the ribs for at least 1 hour. For best results, marinate overnight in the refrigerator.
13. Arrange the marinated ribs on a plate, ensuring they do not overlap for even cooking. If necessary, use two plates. Top with some red chilies.
14. Bring water to a boil in a steamer pot. Place the plate(s) of ribs in the steamer. Steam on high heat for 30 minutes.
15. Once steamed, combine the ribs from both plates if using two. Garnish with additional red chilies and sprinkle with diced scallions.
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