Steamed Ribs with Black Bean

Method

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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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Chef’s Tips

• 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.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Steamed rice
• Har gow
• Jasmine tea

Storage & Reheating

Refrigerated for 3 days. Re-steam 8 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.