Steamed Spare Ribs with Black Bean

Ingredients

500g pork spare ribs, cut into bite size chunks

The Marinade

2 tablespoons fermented black beans, rinsed and drained

2 cloves garlic

2 tablespoons plum sauce

2 teaspoons chilli oil paste

2 teaspoons sugar

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon sesame oil

2 to 3 tablespoons water

1 teaspoon cornflour

Fresh coriander, to garnish

Steamed rice, to serve

PREPARATION

Method

1. Rinse the fermented black beans under cold water to remove excess salt and grit. Drain well.

2. Crush the black beans with garlic until you form a rough paste.

3. Place the spare ribs into a mixing bowl and add the black bean paste.

4. Add plum sauce, chilli oil paste, sugar, salt, black pepper, sesame oil and water. Mix well.

5. Stir in the cornflour and massage thoroughly so all pieces are evenly coated.

6. Cover and marinate for at least 1 hour, ideally overnight.

COOKING

To steam:

7. Bring water to a rolling boil in a wok with a steaming rack or basket.

8. Place the marinated ribs into a heatproof bowl and set into the steamer.

9. Steam on high heat for 20 minutes until tender and cooked through.

10. Garnish with fresh coriander and serve immediately with steamed rice.

School of Wok Tips

 Always rinse fermented black beans before crushing to balance saltiness.

 Cornflour helps tenderise the ribs and slightly thicken the sauce.

 Marinating overnight gives deeper flavour.

 Do not overcrowd the steaming bowl, allow space for steam circulation.

FAQs

11. What are fermented black beans?

They are fermented soy beans preserved in salt. They provide deep savoury flavour in many Cantonese dishes.

12. Can I cook this longer for softer ribs?

Yes. Steaming slightly longer will make the meat more tender.

13. Can I make this less spicy?

Reduce or omit the chilli oil paste while keeping the plum sauce for balance.