Steamed Pork Ribs with Fermented Black Beans
This is a dish built on patience and the physics of steam. You are not searing; you are infusing, ensuring every crevice of the rib is coated in a glaze that develops naturally during the ten-minute rest.
The importance of the cut
Ask your butcher for spare ribs cut into small, one-inch pieces; the size consistency is essential for even cooking. Ensure you have a rack or trivet that keeps your dish off the bottom of the steaming vessel.
- Bamboo steamer or large metal steamer basket
- Large wok or deep stockpot
- Heat-proof shallow dish (ceramic or stainless steel)
- Trivet
What goes in.
- 1.5 lbpork spare ribs, cut into 1-inch chunks
- 2 tbspfermented black beans, rinsed and roughly chopped
- 1 tbspgarlic, minced
- 1 tbspginger, finely grated
- 1 tbspShaoxing rice wine
- 1 tsplight soy sauce
- 1 tspsugar
- 1 tbspcornstarch
- 1 tsptoasted sesame oil
- 1red chili, sliced (optional)
Coating for Moisture
The cornstarch does not just thicken; it seals the pork. By tossing the ribs in the marinade and starch until the mixture turns tacky, you create a protective barrier that prevents the meat from drying out while it steams.
The method.
Prep the ribs
Rinse the ribs under cold water and pat them completely dry. This helps the marinade adhere to the surface.
Marinate
In a bowl, combine the ribs with the black beans, garlic, ginger, rice wine, soy sauce, and sugar. Mix well.
Bind
Add the cornstarch and sesame oil. Mix vigorously until the ribs are coated in a thick, shiny film.
Arrange
Spread the ribs in a single layer in a shallow, heat-proof dish. If you stack them, they will steam unevenly.
Steam
Bring water to a boil in your steamer. Place the dish on a trivet inside the steamer, cover tightly, and steam over medium-high heat for 20 to 25 minutes.
Finish
Check for doneness by pulling at a piece of meat; it should come away from the bone with minimal resistance.
When it doesn't go to plan.
Do not over-rinse the black beans, as they provide the essential salty backbone to the dish.
If the ribs look dry before steaming, add a tablespoon of water to the marinade.
Steam with the lid tightly secured to maintain a constant temperature.
The ones that keep coming up.
Can I use baby back ribs?
Spare ribs are preferred due to the higher fat content, which yields a better texture under steam, but baby back ribs will work if cut to the same size.
How do I know when the water has run out?
Listen for the sound of the boiling water; if it disappears, the pot will begin to scorch. Keep a kettle of boiling water nearby to refill the steamer if needed.
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