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Chinese Dim Sum Steamed Spare Ribs With Black Bean Sauce Recipe
Tender and juicy spareribs coated with savory Chinese black bean sauce. No Sunday brunch or morning dim sum is ever complete without tasty steamed spareribs. Of course Chinese bao, spring rolls, and egg tart are also served but steamed spareribs with black bean sauce is the "star".
Here is how to make steamed spareribs with black bean sauce (Pai Gut). There are several method to fix this dim sum. Some cook love to deep-fry the ribs before steaming, other like to use stri-fry and steaming. In order to reduce the fat content, I love to parboil the ribs in hot boiling water.
Serve it on a small bamboo steamer, it will be an elegant and exotic appetizer at potluck lunch or dinner. Satisfy your dim sum craving with homemade steamed spareribs with black bean sauce. Its tastier and healthier for your health and wallet.
Serves 2 - 4
1 lbs spareribs
2 tbsp fermented black beans
2 tbsp Chinese rice wine
1 tbsp minced garlic
1/2 tsp minced ginger
2 spring onions, thinly sliced
1 tsp salt
1 tsp sugar
1/2 tbsp sesame oil/cooking oil
How to Fix
- Trim any excess fat and remove membranes from the ribs. Cut the ribs into 1-inch to 2-inches pieces long.
- Put water in a small pot and bring to a boil. Place the spareribs in the boiling water for about 4 minutes. Then transfer to colander and rinse under cold running water to remove the excess fat. Drain and set aside.
- Wash and rinse the fermented black bean. Drain.
- In a bowl, combine fermented black beans, rice wine, garlic, ginger, spring onions, salt, sugar and sesame oil. Add the ribs. Stir to mix.
- Place the ribs and sauce in a heatproof dish.
- Set a steamer over high heat. When the water is boiling, lower the heat to medium-high. Place the heatproof dish with ribs on the steamer and steam for about 25 minutes or until the ribs are cooked.
Steamed Pork Ribs with Black Bean Sauce
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