Steam Ribs in Black Bean Sauce (豉汁蒸排骨)

Name: Steam Ribs in Black Bean Sauce (豉汁蒸排骨)
Cuisine: American, Asian, Chinese
Ingredients: 500 grams of pork short ribs; 2 tsp of salt, to rub the ribs; ¼ cup of corn starch, to rub the ribs; ¼ cup of crushed ice, to rub the ribs; 3 tbsp of Chinese cooking wine, to rub the ribs; 1.5 tbsp of soy sauce; 1 tbsp of oyster sauce; ½ tbsp of Chinese cooking wine; ¼ tsp of salt; ⅓ tsp of baking soda; ½ tsp of sugar; ⅓ tsp of white pepper; ⅓ tsp of orange peel, optional (if you don’t have it, use 1 tsp of orange zest); 3 tbsp of garlic; 2 tsp of ginger; 2 tbsp of cornstarch; 2 tsp of fermented black soybean, finely diced; 2 tbsp of vegetable oil

Instructions

Steaming may not sound like your preferred method to cook ribs but this is the most popular rib recipe in Cantonese cuisines. By sauteing part of the garlic and the fermented black soybean, the flavor really stands out. The citrus aroma from the orange peel is like a nice little spark that refreshes everything. These ribs are incredibly tender, juicy, and full of umami flavor.

Updated at: Sun, 16 Feb 2025 20:04:47 GMT