Pork Spare Ribs in Black Bean Sauce ( Dim Sum Style )
A Classic Dim Sum favorite: Pork Spare Ribs (or Páigǔ 排骨 in Mandarin) in a savory and slightly sweet and spicy Black Bean Sauce. This dish is how I remember it tasting at dim sum restaurants when eating out. It's been marinated for flavors and steamed longer than you would think, to ensure the meat is tender.
I recommend using pork spare rib tips in this recipe (ask your butcher or local meat department if you don't see this pre-packaged in stores). The spare rib tips have softer bones and go well in this dish.
Tip: It's okay to marinate this overnight in the refrigerator. Just take this out 30 minutes to an hour before cooking and let it come to room temperature before steaming.
1/2 lb. pork spare ribs
1 Tbsp. rice wine (or shaoxing cooking wine)
1 Tbsp corn starch
1 Tbsp. water
1/2 Tbsp. Black Beans or Black Bean Garlic Sauce
1 tsp. sugar
1 tsp. sesame oil
1 tsp. cooking oil
1/2 tsp. ginger (grated or minced)
1/4 tsp. salt
white pepper (a dash or two)
1/2 red chili pepper (sliced)
Ready in Total Time: 1 hr. 25 min.
Prep Time = 40 min.* Cook Time = 45 min.
*Marinate for at least 30 minutes before cooking.
Steaming time can vary based on how big the servings are in each dish. Use of shallow dishes will cook faster. Also note that longer steaming times will help make the meat more tender.