Photograph of the finished Black bean spare ribs

China · Sườn hấp đậu xị tỏi ớt

Black bean spare ribs

40 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork ribs Pork ribs 1.6 kg
  • Photograph of Fermented black beans Fermented black beans 120 g
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Chilli Chilli 12
  • Photograph of Tapioca starch Tapioca starch 80 g
  • Photograph of Oyster sauce Oyster sauce 80 ml
  • Photograph of Sugar Sugar 40 g
  • Photograph of Oil Oil 100 ml
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut the ribs into 3 cm pieces, then soak them in cold water for 20 minutes and rinse to remove all the blood.
  2. 2 Washing away all the blood is essential to prevent pink condensation and odor from forming on the steamer plate.
  3. 3 Chop the fermented soybeans with garlic and chili peppers into a coarse mixture, then sauté in oil for 2 minutes.
  4. 4 Marinate the ribs with a mixture of fermented bean paste, oyster sauce, sugar, and cornstarch for 30 minutes.
  5. 5 Arrange the ribs in a thin layer on the plate so that each piece is evenly exposed to steam.
  6. 6 Steam over high heat for 20 minutes, then sprinkle with chopped scallions and drain off any excess liquid from the plate.

With an appliance

  • Pressure cooker 35 min

    Replace step 6: Place the ribs on a rack, steam under low pressure for 10 minutes, then quickly release the pressure, drain off any excess water, and sprinkle with chopped scallions. Step 5 still requires spreading the ribs in a thin layer.

Start cooking