Cantonese steamed ribs with black bean sauce are a true culinary gem, a dish that perfectly embodies the delicate balance of flavors and textures characteristic of dim sum. The tender, succulent ribs, infused with the savory depth of fermented black beans and aromatic spices, offer a delightful contrast to the light, fluffy steamed rice often served alongside. This classic Cantonese dish is surprisingly easy to recreate at home, providing a rewarding culinary experience for both novice and experienced cooks alike. The rich, dark sauce clings beautifully to the ribs, creating a symphony of tastes in every bite.
This irresistible combination of savory and subtly sweet makes it a favorite across generations. Forget takeout; today, you'll learn how to achieve restaurant-quality steamed ribs in your own kitchen. Ready to unlock the secrets to this iconic dim sum favorite? Let's dive into the detailed, step-by-step guide below.
Tools Needed
- Knife
- Paper towels
- Mixing bowl
- Sieve
- Sauce pot
- Steamer
- Plates
Ingredients
- Pork ribs: 500g
- Salt: 2 tsp
- Corn starch: 1/4 cup
- Crushed ice: 1/4 cup
- Chinese cooking wine: 3 tbsp
- Soy sauce: 1.5 tbsp
- Oyster sauce: 1 tbsp
- Baking soda: 1/3 tsp
- Sugar: 1/2 tsp
- White pepper: 1/3 tsp
- Granulated orange peel or orange zest: 1/3 tsp or 1 tsp
- Garlic: 3 tbsp
- Ginger: 2 tsp
- Fermented black soybeans
- Oil: 2 tbsp
- Red chilies
- Diced scallions
Step-by-Step Instructions
Step 1. Prepare the Ribs and Marinade
- Remove the silver skin from the ribs. Slice the ribs between the bones into individual pieces.
- Add salt, cornstarch, crushed ice, and Chinese cooking wine. Toss thoroughly for 8 minutes. Rinse under cold water until the starch is gone.
- Combine soy sauce, oyster sauce, Chinese cooking wine, salt, baking soda, sugar, white pepper, orange peel/zest, garlic, and ginger.
- Pat the ribs dry with paper towels and add them to the marinade. Toss well. Add 2 tbsp cornstarch and mix well.
- Combine the black bean sauce with the marinated ribs. Marinate for at least 1 hour (overnight is better).
Step 2. Make the Black Bean Sauce
- In a sauce pot, combine fermented black soybeans, reserved garlic and ginger, and oil. Stir until slightly golden. Turn off heat and let cool.
Step 3. Steam the Ribs
- Place the ribs in a steamer, do not overlap. Steam on high heat for 30 minutes.
Step 4. Garnish and Serve
- Add red chilies and diced scallions as garnish.
Read more: Easy Steamed Tofu with Shallot Sauce Recipe - Vegan Delight
Tips
- Removing the silver skin is crucial for tender ribs, especially when steaming for a short time.
- The crushed ice helps tenderize the ribs.
- Rinsing the ribs removes unpleasant smells and excess myoglobin, resulting in lighter colored, cleaner-tasting ribs.
- Don't overcrowd the steamer; ribs should not overlap for even cooking.
- Using a mix of raw and sauteed garlic enhances flavor and aroma.
Nutrition
- N/A
FAQs
1. Can I use pork shoulder instead of ribs?
While ribs are traditional, pork shoulder can work. It will be slightly less tender, so increase cooking time and consider using a pressure cooker for more efficient tenderizing.
2. How can I make the black bean sauce less salty?
Rinse the fermented black beans thoroughly under cold water before using them. You can also add a touch of sugar or honey to balance the saltiness.
With a little patience and these simple steps, you’ve mastered the art of making authentic Cantonese steamed ribs with black bean sauce. This delicious dish is sure to impress your family and friends, becoming a new staple in your culinary repertoire. Enjoy the fragrant, tender ribs and savor the rich flavors of this dim sum delight!