Steamed Spare Ribs with Black Beans
豉汁蒸排骨 (Chi Zhi Zheng Pai Gu)
Steamed spare ribs with black beans (豉汁蒸排骨) [1] are a rustic Chinese preparation flavored with fermented soy beans, or dou chi (豆豉). [2] Tender pieces of pork steamed with a garlicky, savory sauce, these spare ribs are now a fixture of dim sum carts. Here’s how to make it at home.
Ingredients
1 lb pork ribs, cut into 1 in pieces
1 tsp baking soda
1 tsp salt
¼ tsp white pepper
2 tsp sugar
1 tbsp Shaoxing rice wine
1 tsp sesame oil
2 tbsp cornstarch
2 cloves garlic, minced
2 tbsp fermented black beans
This dish calls for small pieces of pork rib, cut across the bone into one inch cubes. The small size of the rib pieces is critical for the meat to tenderize and cook properly. If you have a cleaver, you can cut the ribs into pieces at home. If not, look for cross-cut ribs in the store, or ask your butcher to cut the ribs for you.
Ever wondered how the steamed ribs in restaurants can be so tender while still being moist? The secret is baking soda. Baking soda increases the pH and denatures the proteins on the surface, preventing them from further polymerizing when heated. For small pieces of meat with a high surface area to volume ratio, this surface effect will noticeably change the texture of the entire piece of meat, resulting in a tender and juicy texture. [3] Since acid-base reactions occur on a relatively fast timescale, a 15 minute treatment is sufficient. Rinse the ribs in cold water, then place them in a bowl and rub 1 teaspoon of cornstarch into the rib pieces. Let stand for 15 minutes, then rinse the baking soda off with running water.
While the ribs stand, rinse the fermented black beans in cold water to wash off some of the salt and partially hydrate the beans. Place the rinsed ribs in a plastic zipper bag, and add the marinade ingredients to the bag: salt, white pepper, sugar, rice wine, sesame oil, cornstarch, minced garlic, and rinsed fermented black beans. Toss the ribs in the marinade until they are uniformly coated, then seal the bag, pressing all of the air out. Place the bag in secondary containment to protect against possible leaks, and marinade in the refrigerator overnight.
When you’re ready to cook, bring the water in your steamer to a boil, and place the ribs into small heatproof dishes or ramekins. Pour any excess marinade over the ribs, then place the dishes in the steamer. Steam for 30 minutes, or until the ribs are fully cooked and tender. Serve hot.
Substitutions
If you want to add a bit of a spicy kick to the ribs, steam them with some diced peppers (jalapeño or Fresno chilies work well). Some restaurants put some cubes of taro at the bottom of the bowl to soak up all of the juices from the ribs, feel free to replicate this at home!
[1] The Chinese for spare ribs, pai gu (排骨), literally translates to “row of bones.”
[2] Fermented black beans are the oldest known food to be made from soybeans, with archeological evidence—in the form of a jug of the stuff found in the tomb in Southern China—dating back to 165 BCE.
[3] This technique also works well when stir-frying tough or dry meats, such as chicken breast.
Recipe
Prep Time: 15 min Cook Time: 30 min Total Time: 45 min
(+8 hr inactive) (1 day)
Difficulty: 2/5
Heat Sources: 1 burner
Equipment: steamer
Servings: 6
Ingredients
1 lb pork ribs, cut into 1 in pieces
1 tsp baking soda
1 tsp salt
¼ tsp white pepper
2 tsp sugar
1 tbsp Shaoxing rice wine
1 tsp sesame oil
2 tbsp cornstarch
2 cloves garlic, minced
2 tbsp fermented black beans
Instructions
1. Rinse the pork ribs in water, then sprinkle over the baking soda and rub the ribs with the baking soda. Let stand for 15 minutes, then rinse off the baking soda.
2. Place the rinsed ribs in a plastic zipper bag, and add the marinade ingredients: salt, white pepper, sugar, rice wine, sesame oil, cornstarch, garlic, and the fermented black beans.
3. Toss the ribs in the marinade, then seal the bag. Marinate in the refrigerator for 8-12 hours.
4. When ready to cook, bring the water in your steamer to a boil. Place the ribs into small heatproof dishes, pouring over the marinade. Steam for 30 minutes, or until the ribs are fully cooked and tender. Serve hot.
