Steamed Pork Ribs with Black Bean Sauce
豆豉蒸排骨
Tender steamed pork ribs with aromatic black bean sauce and garlic, a dim sum classic. A flavorful Cantonese dish featuring succulent ribs infused with savory fermented black bean flavors.
Servings
2-3 people
Prep Time
10 minutes
Cook Time
15 minutes
Spice Level
Not Spicy
Ingredients
Instructions
500g baby back ribs, cut into small segments, wash clean and drain.
Add baking soda, knead with hands to fully integrate the baking soda with the meat, helping to make the meat tender, after 20 minutes, pour in clean water and a few drops of vinegar, knead the ribs, rinse clean to remove blood.
Rinse several times, after absorbing the water, add light soy sauce, dark soy sauce, steamed fish soy sauce, cooking wine, salt, white sugar, pepper powder, and black bean sauce, knead to absorb the flavor.
Deep-fry the chopped garlic until crispy, pour the garlic along with the oil into the ribs.
Add starch and knead thoroughly, marinate for 2 hours.
Steam over hot water, high heat for 12 minutes.
After taking out, sprinkle with chopped scallion and it's ready to serve.
- Baking soda can make the meat tender and smooth. Many Cantonese chefs use baking soda to marinate meat in advance, such as pork ribs, beef, etc. This step is essential.
- Steaming over high heat for 12 minutes is sufficient; please do not change the time arbitrarily. This steamed pork ribs has a chewy and tender texture, not the soft and mushy type.
- If a lot of water comes out of the steamed pork ribs, it means it's been steamed a bit too much and needs to shorten the time a little.
- The white sugar in the recipe must also be added; it won't taste sweet, but it enhances the freshness and increases the crisp and tender texture of the meat.