How To make Steamed Spareribs with Black Beans
1 1/2 lb Pork spareribs
1 ts Salt
1/2 c Chicken stock
1 tb Light soy sauce
1 ts Sesame oil
1 ts Finely chopped ginger root
1 1/2 tb Chinese fermented blk. beans
-(coarsely chopped) 2 ts Finely chopped garlic
1/2 ts Salt
1 ts Sugar
1 tb Rice wine or dry sherry
ASK YOUR BUTCHER to cut the spareribs into individual ribs and then into 2-inch segments, or do it yourself with a cleaver or a sharp, heavy knife.
Rub the spareribs with salt and let them sit in a bowl for about 20-to-25 minutes. Fill a large saucepan with water and bring it to a boil. Turn the heat to low, add the spareribs and simmer them for 10 minutes. Drain them and discard the water. Mix the other ingredients together in a large bowl and stir in the spareribs, coating them well with the mixture. Transfer the mixture to a deep plate or dish. Set up a steamer or put a rack into a wok or large deep pot. Pour in 2 inches of water. Bring the water to a boil, and then reduce the heat. Lower the plate of spareribs carefully into the steamer or onto the rack. Cover it with a lid and steam gently for 1 hour or until the spareribs are very tender. Remember to keep a careful watch on the water level, and replenish it with hot water when necessary. Skim off any surface fat, and serve. You can make this dish ahead of time and reheat the ribs by steaming for 20 minutes or until they are hot.
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Chinese Pork Spare Ribs Black Beans | Dim Sum Thursdays | Wally Cooks Everything
One of the easiest dim sum menu items to recreate at home, my Steamed Pork Spare Ribs with Black Beans. Follow along with a few simple Chinese restaurant tips and you'll make this popular dim sum steam cart favorite right in your home kitchen.
Whether you eat this dim sum style with a cup of hot tea. Or over rice this is one dish that'll put a smile on your face.
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INGREDIENTS:
500g Pork Spare Ribs
1 Teaspoon Chinese Salted Black Beans
3 Large Garlic Cloves
1 Large Chili
1 Teaspoon Baking Soda
1/4 Cup Water
1 Tablespoon Chinese Cooking Wine
1 Tablespoon Light Soy Sauce
1 Tablespoon Oyster Sauce
1 Teaspoon White Sugar
1/2 Teaspoon Ground White Pepper
1 Tablespoon Cornflour (a.k.a. cornstarch)
1 Teaspoon Oil
In a large mixing bowl add pork spare ribs with baking soda and water. Rub baking soda solution into all spare rib and let sit for 15 minutes.
Rinse spare ribs thoroughly until water runs clear. Then fill bowl with enough water to cover spare ribs and let sit for 20 minutes.
Strain pork spare ribs, use paper towels to dry the pork as much as possible. Keep the pork in a strainer to get rid of even moisture.
Meanwhile mince the garlic well and add all the seasoning ingredients into a bowl. EXCEPT cornflour and oil. Add spare ribs and mix well for a few minutes.
Then add 1 tablespoon cornflour and mix for a few minutes or until pork spare ribs look milky white. Then add teaspoon oil and continue mixing for another minute.
Cover and let pork spare ribs marinade in fridge for 30 minutes. Leave overnight in fridge for best results.
For better steaming result it is best to use a plate with a flat bottom and a lip that is at least 1 inches high. Spread pork spare ribs on top and sprinkle a teaspoon of salted black beans and sliced chili.
Steam on medium heat for 13 minutes and then enjoy!
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Light Soy Sauce: (light does not mean low sodium)
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Chinese Black Vinegar:
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STEAMED SPARERIBS WITH BLACK BEANS | Spare Ribs With Black Beans | Dim Sum Spare Ribs RECIPE
#steamespareribswithblackbeans #steamedspareribswithtausi #steamedspareris #spareribsrecipe #sparerecipes #dimsumspareribsrecipe #chinesefood #chinesecuisine #porkrecipe #porkrecipes #recipeniminang #recipesniminangskitchen #minangskitchen
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Ingredients:
500 grams pork spare ribs
2 tbsp salted black beans (tausi)
1 tsp garlic (grated)
1 tsp ginger (grated)
1/4 tsp salt
1 tsp ground white pepper
2 1/2 tsp chinese soy sauce
1 1/2 tsp white sugar
1 tbsp shaoxing wine
2 tsp sesame oil
3 tbsp cornstarch
1 piece red chili (deseeded)
1-2 stalks spring onions
*additional 1/4 cup cornstarch
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STEAMED SPARERIBS WITH BLACK BEANS | Spare Ribs With Black Beans | Dim Sum Spare Ribs RECIPE
Minang's kitchen
Minangs kitchen
how to cook
how to make
Steamed Spareribs with Tausi, SIMPOL!
Kalimitang ginagamit na technique sa Chinese cuisine ang steaming. Gamit ito, tuturuan namin kayo today paano ma-achived at home ang resto-quality version ng paborito nating — Steamed Spareribs with Tausi! #Simpol
Ingredients:
1/2 kilo pork spareribs
1 tsp salt
1 tbsp. minced garlic
1 tbsp. minced ginger
1 tbsp. Silver Swan Soy Sauce
1 tsp. Silver Swan Vinegar
1/2 tsp. sugar
2 tbsps. Silver Swan Black Beans (Tausi)
3 tbsps. cornstarch
1 pc. chopped red chili, seeded
2 tbsps. chopped onion leeks
Garnish:
Onion Leeks
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Meat: Fresh Options Meatshop
Cookware: Masflex Cookware
Delicious Chinese Dim Sum Spare Ribs with Black Beans Recipe!
In today's episode of Wok Wednesday, Jeremy shows us his recipe for fast and simple Chinese steamed black bean spare ribs that are sure to impress your friends!
Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #wokwednesdays #recipe.
For the recipe for this dish, click the link below!
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Song: Smooth Talker - Dougie Wood
Dim Sum Spare Ribs w/ Black Beans Recipe - Pai's Kitchen - Asian Recipe
I LOVE dim sum. And one of the things I always get every time I go to dim sum is these steamed pork spare ribs with Chinese black beans. Most dishes you get at dim sum are not easy to recreate at home, but this one is an exception—it is super simple! In this video I also show you how to steam dishes even if you don't have an actual steamer at home. Enjoy!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Pork spare ribs with black bean sauce | Yan Can Cook | KQED
In this episode of Yan Can Cook, we learn how to make simple and satisfying dishes including pork spare ribs with black bean sauce (1:50), water lily eggs (9:39), blanched Chinese broccoli with oyster sauce (12:43), beef and bean curd delight (17:26).
Remember to take care of your cookware and it will take care of you. Martin Yan demonstrates different varieties of woks and how to take properly care of them, including how to season a wok or skillet (6:10).
Season 3, Episode 20, 1989
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After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series 'Yan Can Cook' on public television. Infused with Martin's signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards.
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