- Published on
Black Bean Steamed Ribs
- Authors
- Name
- Jack Qin
Black Bean Steamed Ribs are all about two steps: mixing until sticky and slowly absorbing water. This keeps the ribs juicy and tender after steaming.
Ingredients
Main
- Pork ribs 500g
Black bean base
- Fermented black beans (douchi)
- Minced garlic
- Neutral oil
Seasoning
| Ingredient | Amount |
|---|---|
| Salt | 6g |
| Sugar | 15g |
| Chicken bouillon | 3g |
| MSG | 3g |
| Water | 75g |
| Light soy sauce | 5g |
| Potato starch | 25g |
| Sesame oil | 5g |
Other
- Taro slices (optional, for lining the plate)
Instructions
1. Clean the ribs
Rub ribs with flour and salt, rinse well, and drain.
2. Fry the black beans
Stir-fry garlic and black beans over low heat until fragrant. Set aside.
3. Mix until sticky
Season ribs with salt, sugar, chicken bouillon, and MSG. Mix until sticky. Add water in 5 additions, mixing until fully absorbed each time.
4. Finish the marinade
Add light soy, potato starch, and the fried garlic-black bean mixture. Drizzle with sesame oil and mix well.
5. Steam
Line with taro slices if using, add ribs, and steam over boiling water on high heat for about 20 minutes.
Tips
- Add water gradually for the juiciest texture.
- Keep the heat low when frying garlic and beans to avoid bitterness.
- Taro on the bottom adds extra aroma.
Result
Savory, garlicky ribs with a tender bite and glossy sauce.