Steamed Pork Ribs with Black Bean Sauce Recipe

Pork ribs: Cut into bite-sized pieces, these are the main protein of the dish.

Fermented black beans: Rinsed and mashed, these beans add a unique, savory flavor.

Soy sauce: Adds a salty, umami taste to the marinade.

Oyster sauce: Enhances the dish with a rich, savory flavor.

Sugar: Balances the savory elements with a touch of sweetness.

Cornstarch: Helps to thicken the sauce and coat the ribs.

Vegetable oil: Used to help the marinade adhere to the ribs.

Garlic: Minced, it adds a pungent, aromatic flavor.

Ginger: Minced, it provides a warm, spicy note.

Green onions: Chopped, these are used as a fresh garnish.

When preparing pork ribs for this dish, ensure you cut them into uniform, bite-sized pieces. This not only helps in even cooking but also allows the marinade to penetrate the meat more effectively. Additionally, when steaming the ribs, make sure the heatproof plate is not overcrowded. This ensures that the steam circulates properly around each piece, resulting in tender and flavorful ribs.

• pork ribs - Substitute with chicken wings: Chicken wings have a similar texture and can absorb the flavors of the black bean sauce well.

• fermented black beans - Substitute with hoisin sauce: Hoisin sauce provides a similar depth of umami flavor and sweetness.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and savory flavor.

• oyster sauce - Substitute with mushroom sauce: Mushroom sauce provides a similar umami flavor and is a good vegetarian option.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note that complements the dish.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a similar smoke point, making it a good alternative.

• garlic - Substitute with shallots: Shallots provide a milder but still aromatic flavor that can enhance the dish.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though it is slightly more citrusy.

• scallions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the steamed pork ribs to cool to room temperature before storing. This helps prevent condensation, which can make the ribs soggy.
• Transfer the cooled ribs into an airtight container. Ensure the container is sealed tightly to maintain freshness and prevent any odors from seeping in or out.
• For short-term storage, place the container in the refrigerator. The pork ribs will stay fresh for up to 3-4 days.
• If you plan to store the ribs for a longer period, consider freezing them. Wrap the ribs in a layer of plastic wrap or aluminum foil before placing them in a freezer-safe container or a heavy-duty freezer bag. This extra layer helps prevent freezer burn.
• Label the container or bag with the date of storage to keep track of their freshness.
• When ready to enjoy the ribs again, thaw them in the refrigerator overnight if frozen.
• To reheat, steam the ribs again for about 10-15 minutes until they are heated through. Alternatively, you can reheat them in the microwave, covered, on medium power to avoid drying out the meat.
• Garnish with fresh chopped green onions before serving to refresh the dish and add a burst of flavor.

• Stovetop Method:

  1. Place the leftover steamed pork ribs in a pan or skillet.
  2. Add a few tablespoons of water or chicken broth to the pan to prevent drying out.
  3. Cover the pan with a lid and heat over medium-low heat.
  4. Stir occasionally and heat until the ribs are warmed through, approximately 5-7 minutes.

• Microwave Method:

  1. Place the pork ribs in a microwave-safe dish.
  2. Add a splash of water or broth to keep the ribs moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through.
  5. Check if the ribs are heated through; if not, continue in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover ribs in an oven-safe dish.
  3. Add a small amount of water or broth to the dish.
  4. Cover the dish with aluminum foil to retain moisture.
  5. Heat in the oven for 15-20 minutes, or until the ribs are thoroughly warmed.

• Steamer Method:

  1. Set up your steamer and bring the water to a boil.
  2. Place the leftover pork ribs on a heatproof plate.
  3. Steam the ribs over high heat for 10-15 minutes, or until heated through.
  4. Ensure the ribs are hot and tender before serving.

• Mixing bowl: Use this to combine the pork ribs with the marinade ingredients.

• Steamer: Essential for steaming the marinated pork ribs until they are tender and cooked through.

• Heatproof plate: Place the marinated ribs on this before putting them in the steamer.

• Knife: Needed to mince the garlic and ginger, and to chop the green onions.

• Cutting board: Provides a surface for mincing the garlic and ginger, and chopping the green onions.

• Measuring spoons: Use these to measure out the soy sauce, oyster sauce, sugar, cornstarch, and vegetable oil.

• Spoon: Useful for mixing the marinade and ensuring the ribs are well-coated.

• Tongs: Handy for handling the ribs when placing them on the heatproof plate and for serving.

Marinate in advance: Prepare the pork ribs and marinate them the night before. This allows the flavors to penetrate deeply and saves time on the day of cooking.

Use a food processor: Mince the garlic and ginger quickly using a food processor instead of chopping by hand.

Preheat the steamer: Start boiling water in your steamer while you marinate the ribs. This way, the steamer is ready to go as soon as the marination is done.

Batch prep ingredients: Rinse and mash the fermented black beans and chop the scallions in larger quantities for future use.