Dry-steamed spare ribs
Ribs dry-steam for eighteen minutes over fragrant fermented black beans, the meat turning succulent while the sauce concentrates intensely. Intensely savory Cantonese dim-sum flavor with surprisingly little effort.
Instructions
- 1
Prepare the ingredients: Rub the ribs with flour and salt, rinse with water, then wipe dry with kitchen paper, and let the ribs air dry.
- 2
Mix ginger slices, minced garlic, dark soy sauce, light soy sauce, fermented black beans, sugar, oyster sauce, and cornstarch evenly, then pour in a little cooking oil to lock in moisture, and marinate for 35 minutes.
- 3
Place a steaming rack in the pot, add a bowl of clear water, put in the empty plate and cook for a few minutes. Once the plate is hot and steaming, add the marinated ribs.
- 4
After putting in the ribs, steam for another 18 minutes.
- 5
By this time, all the water in the pot has evaporated, and the ribs are steamed. Take them out.
- 6
The tasty and simple dry-steamed spare ribs are ready.
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Ingredients
Main Ingredients
- spare ribs400g
- fermented black beansto taste
- potato starchto taste
Auxiliary Ingredients
- Ginger slicesto taste
- minced garlicto taste
Seasonings
- dark soy saucea pinch
- light soy sauceto taste
- oilto taste
- white sugara pinch
- Oyster sauceto taste