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.
How To make Steamed Spareribs with Black Beans's Videos
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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Steamed Spare Ribs with Black Beans
Steamed Spare ribs with Black Beans are tasty dim sum made quick and easy at home! With juicy pork and flavorful sauce, they’re perfect with rice.
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How to Make Steamed Spare ribs with black beans
✅Ingredients:
2 pounds pork spareribs, cut into 1-inch cubes
3 cloves garlic, peeled and minced
1 teaspoon ginger, peeled and minced
2 Tablespoons Chinese rice cooking wine
2 Tablespoons light soy sauce
1 teaspoon sesame oil
2 teaspoons sugar
1/2 teaspoon salt
2 tablespoons cornstarch
2 tablespoons fermented black beans, drained and rinsed
2 tablespoons green onions, chopped
✅Instructions
Rinse pork ribs and drain very well. Pat dry.
In a bowl, combine pork ribs, Chinese wine, soy sauce, sesame oil, ginger, garlic, salt, and sugar. Stir to fully coat meat and marinate for about 20 to 30 minutes.
Add cornstarch and combine until ribs are coated. Add black beans and stir to distribute.
Transfer pork into a heat-proof wide, shallow plate.
Prepare a steamer by bringing about two inches of water to a boil.
Place plate of ribs in the steamer basket, cover, and steam for about 15 to 20 minutes or until meat is no longer pink and cooked through.
Sprinkle with green onions if desired. Serve hot.
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Dim Sum Ribs - How to Make Authentic Steamed Spare Ribs with Black Bean (豉汁蒸排骨)
Dim Sum-style spare ribs are always a favorite. The big question though: how do the restaurants achieve that texture with that white color?
The answer's a process of soaking and rinsing with alkaline water that actually takes place in a washing machine at the restaurants. We're mimicking that authentic Cantonese recipe here using baked baking soda and the tap.
If you're interested in supporting the channel, check out our Patreon here :)
patreon.com/ChineseCookingDemystified
And the detailed written recipe's over here on reddit (note that this's the /r/China post til I upload to /r/cooking ~8AM EST):
And a huge thank you to Alex the French Guy Cooking for introducing us to the baked baking soda technique. Awesome channel, here's his ramen video if you're curious:
Outro Music: Add And by Broke For Free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Steamed spareribs with fermented black beans 年菜 - 鼓汁蒸排骨
One of Ah Pa’s most successful recipes, as good as the ones selling at Dim Sum restaurants, Ah Pa was told. ????
Steamed Pork Spareribs with Black Bean Sauce (豉汁蒸排骨)
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This savoury steamed spareribs is richly marinated. The spareribs are chopped into pieces and steam. These spareribs are so tender and juicy and coupled with the sauce it is mouth watering. It is usually served with rice.
Steamed spareribs pork with Black Bean Sauce (豉汁蒸排骨)
Ingredients:
300g spare ribs
3 clove garlic (peeled & chopped)
½ big red chilli
2 tbsp fermented black beans
2 tbsp olive oil
1 stalk scallion (chopped) optional
Drizzle some sesame oil
Marinate:
½ tsp light soya sauce
1 tsp dark soya sauce
½ tsp sugar
2 tbsp Chinese wine (shaoxing wine)
1 tbsp oyster sauce
1 tsp corn starch
2 tbsp water
Tips: Steam on high heat for about 12-15 minutes.
Music:
Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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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