Be the first to These spareribs are steamed Chinese-style with black beans, tangerine peel, garlic, ginger, and soy sauce.
Prep Time: 10 minutes
Cook Time: 55 minutes
Ingredients:
- 1 pound pork spareribs, cut crosswise into 1-inch strips
- 1 one-inch piece dried tangerine peel (optional)
- 2 Tablespoons salted black beans
- 1 teaspoon peeled, minced fresh ginger
- 1 Tablespoon minced garlic
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1 Tablespoon each, dark and light soy sauce or 2 Tablespoons light soy sauce
- 1 Tablespoon rice wine
- 1 teaspoon sesame oil
- 1 small red or green chile pepper, sliced (optional)
- 1 green onion, chopped
Preparation:
Cut spareribs between the bones into 1-inch pieces. Trim off excess fat. Put ribs into a mixing bowl.
Soak the optional tangerine peel in hot water for 10 minutes. Drain, finely mince and set aside.
Rinse the black beans with warm water; drain. Gently mash the beans, ginger, garlic, salt, and sugar into a paste. Stir in the tangerine peel, soy sauces, wine, sesame oil, and chile pepper. Pour over the spareribs and mix well. Transfer to a shallow, 9-inch, heat-proof plate (a glass pie plate is perfect) and refrigerate for at least 30 minutes.
Let the plate of ribs come to room temperature. Place in the steamer, cover and steam over boiling water (medium-high heat) for 45 minutes. Check water level frequently and replenish with boiling water when needed.
Yield: 4 servings as a part of a multi-entree Chinese meal
Recipe Source: Joyce Jue
Reprinted with permission.
Soak the optional tangerine peel in hot water for 10 minutes. Drain, finely mince and set aside.
Rinse the black beans with warm water; drain. Gently mash the beans, ginger, garlic, salt, and sugar into a paste. Stir in the tangerine peel, soy sauces, wine, sesame oil, and chile pepper. Pour over the spareribs and mix well. Transfer to a shallow, 9-inch, heat-proof plate (a glass pie plate is perfect) and refrigerate for at least 30 minutes.
Let the plate of ribs come to room temperature. Place in the steamer, cover and steam over boiling water (medium-high heat) for 45 minutes. Check water level frequently and replenish with boiling water when needed.
Yield: 4 servings as a part of a multi-entree Chinese meal
Recipe Source: Joyce Jue
Reprinted with permission.
