Steamed spareribs - My way

I decided to cook up some Chinese-style steamed spareribs tonight. "Steamed spareribs?" Yes, steamed spareribs! They aren't bland at all, especially if you try the way that I make them.

1 1/2 lb. of Chinese-cut pork sparerib (I really don't know what this cut is called in regular supermarkets - I got mine from a 99 Ranch Market, that amazing Taiwan-based Oriental grocery supermarket. The cut itself is located above the region where we get Western-style spareribs.)

Cut the sparerib into 3/4" x 2" pieces.

Marinade (remember - these are rough estimates. I almost never use measuring spoons when I cook - that's a mark of a seasoned cook, no pun intended ;)

2 T preserved black beans (dao si), soaked in 3 T Shaoxing wine
1 T dark soy sauce
1 1/2 T good-quality oyster sauce
1 T Chinkiang black vinegar (basalmic vinegar could do in a pinch - if using, reduce to 1/2 T)
3 cloves garlic, peeled and chopped finely
1 T chopped fresh ginger
1 t sesame oil
1 T sugar
Salt and pepper

Mix ribs into the marinade mixture well and let sit for at least 30 minutes.


The marinating ribs.

After the ribs have sufficiently marinated, coat them liberally with cornstarch. Put ribs on a heatproof plate in a single layer (you may do this in batches if you do not have a large steamer, like I had to) and steam in a steamer for at least 10 minutes. Serve hot.


The steamed ribs. They look delicious - and really, they were delicious.