Dim Sum Spare Ribs w/ Black Beans

• Gluten free

• Meat

  • 1 lb Pork, ribs

• Produce

  • 1 tbsp Chinese fermented black beans
  • 2 tbsp Long hot green peppers

• Baking & Spices

  • 2 tbsp Cornstarch
  • 2 tbsp Long hot red peppers
  • 1 1/2 tsp Salt
  • 2 tsp Sugar
  • 1 pinch White pepper, Fresh ground

• Oils & Vinegars

  • 1 tsp Sesame oil

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

• Liquids

  • 1 tbsp Water

Found on thewoksoflife.com

Description

Ingredients

• 1 pound pork ribs, cut into 1-inch pieces (your butcher can do this for you!)
• 2 teaspoons sugar
• 1½ teaspoons salt
• 1 tablespoon Shaoxing wine
• 1 teaspoon sesame oil
• pinch of fresh ground white pepper
• 2 tablespoons cornstarch
• 1 tablespoon water
• 2 tablespoons roughly chopped, de-seeded long hot green peppers
• 2 tablespoons roughly chopped, de-seeded long hot red peppers chopped roughly
• 1 tablespoon Chinese fermented black beans, rinsed thoroughly

Directions

• Place the rib pieces, sugar, salt, wine, sesame oil and white pepper into a bowl and mix until the ribs are coated. Cover and let them marinate in the fridge overnight for best results. If youre strapped for time, 30 minutes is the minimum marinating time. Add cornstarch and water to the marinated ribs and mix well. With the cornstarch, there should be little or no liquid in the mixture.
• Place the ribs on a heatproof plate for steaming. We used small dim sum style plates as you can see in the photos, but you can use a large, shallow heat-proof bowl for the whole batch. Once you have plated the ribs, sprinkle the peppers and the fermented black beans over the top.
• Next, bring some water to a simmer in a metal steamer or in a wok with a steaming rack set in the bottom. Place the plate(s) into your steamer apparatus, cover, and steam for 10 minutes, or until the ribs are opaque and cooked through. Serve as dim sum or as a delicious one plate meal over rice!

Nutrition