Steamed Ribs with Black Bean

Steamed Ribs with Black Bean, Step by Step

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1. Soak the rib pieces in cold water 30 minutes, changing the water once, then drain and dry them thoroughly.

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2. Rinse the black beans under running water and shake them dry, then chop them roughly.

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3. Mix the ribs with the black beans, garlic, ginger, chopped chilli, soy sauce, oyster sauce, wine, sugar, cornflour, oil and white pepper.

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4. Leave to marinate 20 minutes.

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5. Spread the ribs in a single layer on a heatproof plate, no more than one deep.

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6. Steam over rapidly boiling water 25 minutes, until the meat comes away from the bone.

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7. Pour off any excess liquid if it is thin, and scatter with spring onion and sliced chilli.

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Related guide: Prep, cook and total time.

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Tips for Making Steamed Ribs with Black Bean

• Rinse the black beans. Unrinsed they are far too salty.
• Soak the ribs first — it is what keeps them pale.
• One layer only on the plate, or the top ones stay raw.

If You're Missing Something

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Dried chilli flakes can stand in for the red chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

What Goes With Steamed Ribs with Black Bean

• Steamed rice
• Har gow
• Jasmine tea

Sides from the same cuisine on this site: Vegan Fried Rice.

Keeping and Reheating

Refrigerated for 3 days. Re-steam 8 minutes.

Steamed Ribs with Black Bean FAQ: Common Questions

Steamed Ribs with Black Bean Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high; the marinade or brine is counted in full, though some is discarded. How the figures are worked out.

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