Recipe: 豉汁蒸排骨 Steamed Spare Ribs In Black Bean Paste

If you are a Dim Sum lover, this Steamed Spare Ribs in Black Bean Paste (豉汁蒸排骨) would be no stranger to you.

We would definitely order a steamer of this whenever we have Dim Sum.

If we cook this at home, we love to drench the sauce over white rice and the plate would be polished so clean that we could see our reflection in it!

Do not steam the Spare Ribs for too long or the meat would 'toughen' and depending on the saltiness of your Black Bean Paste, adjust accordingly how much to put in.

Just experiment abit to get the taste you prefer!

I hope you enjoy this as much as I do.

Bon appetit!

600gm Spare Ribs (blanched briefly in boiling water)

1 tbsp Black Bean Paste
2 cloves Garlic (peeled, grated)
1 thumb-sized Ginger (grated)
1 tbsp cooking wine
1 tbsp Sugar
1 tbsp Corn Flour
1 tbsp light Soya Sauce
1 tbsp dark Soya Sauce

2 Chilli Padi (seeds removed, cut with scissors )

1) Marinade the Spare Ribs and leave to chill in the fridge for 2 hours
2) Heat up some water in a wok or steamer
3) Steam the Spare Ribs for about 15 minutes
4) Check on the water level periodically so it does not dry up
5) Serve