INGREDIENTS (3 servings):
- ~450g pork baby spare ribs
- 2 tbsp of Chinese fermented dry black beans, rinsed thoroughly
- 2 tbsp ginger, peeled + finely julienned
- 2 tbsp garlic, finely minced
- 2 tbsp green onion slices
- 1 tbsp rice wine or sake
- 3/4 tbsp corn starch
- 1/2 tsp ground white pepper
- 1/4 tsp sesame oil
- 1/4 tsp salt
- 1 tbsp salt
- Cut spareribs into half inch cubes. Cut through white cartilage bones – this will help them soften faster. A good source of collagen!
- Rinse spare ribs a few times. then soak it in water + 1 tbsp salt for 1 hr (no more than 3 hr. Then rinse.
- Add rice wine, white pepper, 1/4 tsp salt and minced garlic to the spare ribs until well incorporated.
- Then add corn starch and sesame oil. Mix until well incorporated.
- Place half of the ginger strips on the steaming plate.
- Place spareribs on the ginger strips.
- Then place the remaining ginger strips on top of the spareribs.
- Evenly sprinkle the washed black beans on top of the spare ribs. Do not over lap.
- Set up steamer. Once water is boiling, place steaming plate into the steamer. Steam covered for 45 mins.
- Make sure to check there is enough steaming water from time to time.
- Garnish with green onion slices.
- Ready to serve! This goes well with a side of sauteed chinese greens + perfect steam rice or egg noodles (if you are able to have it).
- While searching for chinese fermented black beans, I always try to find those without MSG. Here are two that I have found. The organic bottled one is quite pricey almost CAN$10. But the one in the bag is only CAN$1. They feel almost similar to me.