The Ingredients:

  • 1 Pound of Pork Spareribs
  • 6-8 Garlic Cloves (or as much as you want)
  • 4 Tablespoons of Fermented Black Beans (Brand: Yang Jiang Preserved Beans, this is available at most Asian markets. Do not refrigerate after opening, place in pantry with other dried goods)
  • 1.5-2 Tablespoons Sugar (I use Brown Sugar)
  • 2 Tablespoons Soy Sauce
  • 4 Tablespoons Cornstarch
  • 1 Teaspoon Sesame Oil
  • 1.5 Teaspoon Olive Oil
  • ½ -1 Teaspoon Chicken Bouillon

Tips:

  • Do NOT use salt for this recipe or the spareribs will not be as tender.
  • I marinate the spareribs overnight before cooking it for more flavor.
  • The longer you steam it, the more tender the spareribs, I steam it for 45 minutes to an hour.
  • I prefer spareribs that have been frozen, it actually tastes better.

Directions:

  • Soak the fermented black beans in hot water, then place to the side.
  • Slice the spareribs and rinse the spareribs in very hot water. Then put this in a metal plate that can be put into a wok or pot for steaming. (Do not use paper towels to dry the meat)
  • Chop the garlic cloves.
  • Mix chopped garlic with spareribs.
  • Then add sugar, soy sauce, cornstarch, sesame oil and olive oil.
  • Mix everything and let it sit for 10-15 minutes.
  • Then clean the black beans. The skin of the fermented black beans will start to peel off. Continue to use hot water, it’s similar to the process of cleaning rice. It may take a while to peel and clean so be patient.
  • When the black beans are ready, mix them with the spareribs.
  • After mixing everything, the liquid in the plate should look a bit thick. If not, add a little more cornstarch, this is for the sauce.
  • Put the plate into a wok or pot with a metal steamer rack
  • There’s no need to wait for the water to boil, just cover and boil water
  • Once it boils, lower heat to medium low
  • If the spareribs are frozen, cook for 30 minutes. If the spareribs are fresh, cook for 40 minutes. (These times are based on not waiting for the water to boil. Again, the longer you steam this, the more tender the meat, I usually steam for 45 minutes to an hour, and add water in the wok if a lot evaporated.)
  • If it’s not salty enough, add soy sauce

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