📝 About This Recipe
A cornerstone of any authentic Cantonese morning tea, these steamed spare ribs are prized for their velvety texture and the savory punch of fermented black beans. This recipe uses a traditional 'velveting' technique to ensure the pork remains incredibly tender, while the aromatic blend of garlic, ginger, and citrusy tangerine peel creates a complex umami profile. Perfectly bite-sized and glistening with a light, savory sauce, they represent the ultimate comfort of a traditional Asian brunch.
🥗 Ingredients
Main Ingredients
- 500 grams Pork Spare Ribs (cut into 1-inch small bite-sized pieces)
- 1.5 tablespoons Fermented Black Beans (Douchi) (rinsed and lightly mashed)
- 3 cloves Garlic (finely minced)
- 1 teaspoon Fresh Ginger (grated or finely minced)
- 1 small piece Dried Tangerine Peel (soaked until soft and finely minced (optional but recommended))
The Velveting Marinade
- 1 tablespoon Shaoxing Wine (for depth of flavor)
- 1 teaspoon Light Soy Sauce
- 1 teaspoon Sugar (to balance the saltiness)
- 1/4 teaspoon Salt
- 1/4 teaspoon White Pepper Powder
- 1.5 tablespoons Cornstarch (essential for the silky coating)
- 1 teaspoon Sesame Oil
- 1 tablespoon Vegetable Oil (added last to lock in moisture)
Garnish
- 1 piece Fresh Red Chili (sliced into rounds for a pop of color)
- 1 stalk Scallions (finely chopped)
👨🍳 Instructions
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1
Place the cut spare ribs in a large bowl and cover with cold water. Let them soak for 20 minutes, changing the water once or twice until the meat looks pale. This removes excess blood and ensures a clean, white appearance after steaming.
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2
Drain the ribs thoroughly and pat them very dry with paper towels. Removing excess moisture is crucial for the marinade to adhere properly.
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3
In a small bowl, rinse the fermented black beans under cold water to remove excess salt, then roughly chop or mash them with the back of a spoon to release their oils.
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4
In a large mixing bowl, combine the dried ribs with the salt, sugar, white pepper, Shaoxing wine, and light soy sauce. Stir vigorously in one direction for 1-2 minutes until the liquid is absorbed.
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5
Add the minced garlic, ginger, mashed black beans, and minced tangerine peel to the ribs. Mix well to distribute the aromatics.
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6
Sprinkle the cornstarch over the ribs and toss until every piece is coated in a thin, pale slurry.
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7
Drizzle the sesame oil and vegetable oil over the mixture. Toss once more; the oil creates a barrier that keeps the meat juicy during the high-heat steaming process.
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8
Let the ribs marinate for at least 30 minutes in the refrigerator (or up to 2 hours for deeper flavor).
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9
Prepare your steamer. Bring water to a rolling boil in a wok or large pot over high heat.
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10
Spread the ribs out in a single layer on a heat-proof shallow dish. Do not stack them too high, or they will cook unevenly. Top with the sliced red chilies.
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11
Place the dish into the steamer, cover tightly, and steam on high heat for 15-18 minutes. The meat should be opaque and pull away easily from the bone.
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12
Carefully remove the dish from the steamer (watch out for the hot steam!). Garnish with freshly chopped scallions and serve immediately while piping hot.
💡 Chef's Tips
The 'soaking' step is the secret to the clean, restaurant-style look; don't skip it! Always use small rib tips (the cartilage-rich part) if available, as they stay the juiciest. Ensure your cornstarch coating is thick enough to look like a light batter; this creates the signature 'velvet' mouthfeel. If you don't have tangerine peel, a tiny bit of fresh orange zest can provide a similar citrus lift. Avoid over-steaming, as the ribs can become tough if cooked for more than 20-25 minutes.
🍽️ Serving Suggestions
Serve as part of a traditional Dim Sum spread alongside Har Gow (shrimp dumplings) and Shu Mai. Pair with a pot of hot Pu-erh or Jasmine tea to cut through the richness of the pork. Serve over a bowl of steaming white jasmine rice to soak up the savory black bean gravy. Accompany with a side of blanched Chinese broccoli (Gai Lan) with oyster sauce for a balanced meal. Provide a small dish of chili oil on the side for those who prefer an extra kick of heat.