Steamed Pork Spareribs

This recipe for steamed pork spareribs is inspired by one of my favorite dim sum dishes. The pork is seasoned and steamed. It’s surprisingly quick and easy. The recipe yields a whole pound’s worth of pork spareribs. You can enjoy a lot more of it at a more economical price.

Notes:

Pork spareribs – make sure that you’re using pork spareribs and not beef spareribs. Some stores have them already cut into 1-inch pieces, but if they are not available that way, use a cleaver and cut them yourself.

Fermented black bean – also known as douchi is a Chinese condiment made from fermented black soybeans. If you are not able to find them in stores, check them out on Amazon. Alternatively, when I initially tested out this recipe and was still waiting for the arrival of the black beans, I used about ½ tablespoon of black bean garlic sauce and omitted the minced garlic. I thought that worked fairly well. It’s slightly different but still works.

Available on Amazon – Fermented black bean – douchi here.

Garnish – the green onions and bell pepper are optional and give a pop of color. You can boil or steam the bell peppers separately as they have a different cooking time. Toss on top of the pork before serving.

Cooking time – Cooking time will vary depending on the plate and steamer. If dividing the pork into multiple smaller plates as they do at dim sum places, the cooking time can be reduced to 18-20 minutes. Using a larger and thicker plate as I did, takes longer to cook and requires that I turn the pork once for even cooking.    

Steamed Pork Spareribs

Serves: 6 servings
Time: 45 minutes

1 lb pork spareribs, cut into 1-inch pieces
2 cloves garlic, mince
1 teaspoon sugar
½ teaspoon salt
½ teaspoon chicken bouillon powder
½ teaspoon white pepper
2 tablespoons oyster sauce
½ tablespoon sesame oil
1 tablespoon Shaoxing wine
1 tablespoon cornstarch or potato starch
½ tablespoon vegetable oil (or any neutral oil)
1 tablespoon fermented black beans, rinsed
1 green onion, sliced (optional)
1 bell pepper, cut and steamed or boiled (optional)

1. In a large bowl, combine the garlic, sugar, salt, chicken bouillon powder, white pepper, oyster sauce, sesame oil, and Shaoxing wine. Mix well.
2. Add the pork spareribs. Toss to ensure that the pork coated.
3. Sprinkle cornstarch on seasoned pork. Mix well to ensure that the cornstarch is completely incorporated.
4. Drizzle on the vegetable oil. Toss again.
5. Transfer the pork onto a plate and sprinkle the fermented black bean on top.
6. Prepare a steamer over medium high heat.
7. Steam for 20-25 minutes or until it’s done. If the meat is piled onto only one plate, it may require flipping/tossing the meat with a pair of tongs, once about halfway through for even cooking.
8. Top with green onions or red bell peppers.
9. Enjoy!

Video link