I've been craving steamed spareribs for a while now, in fact I have the ribs in the freezer but not really had the time to experiment on this dish. This is a popular item on most dimsum carts, and since I haven't had dimsum in about two years (or has it been three?), I think it's time for me to experiment.
A week ago, I mentioned to Veggie Girl my craving for it, and she briefly gave me an idea on how to make it. Basing it solely on what I remember from my dimsum experience, all I know is that it has spare ribs and black beans in it. Wow, that's really helpful. So I called my cousin and we brainstormed on what might be the ingredients in it and how to make it. I will admit it did not come out the same as those from the dimsum carts but I am happy with the way it turned out. The sauce is light and not overpowering, yet it looks appetizing. The good thing is, my husband liked it too. -GG-
1 1/2 lbs. spare ribs cut into small pieces (about 1 1/2 inches) across the bone
3 tablespoons soy sauce
3 tablespoons water
1 teaspoon sesame oil
1 clove garlic (minced)
1 teaspoon brown sugar
1 teaspoon ginger powder
1 tablespoon black beans
1 stalk green onion (chopped in thin rounds, save half for garnish)
1. Combine all ingredients. Place everything in a steamable container. I used an aluminum pie tin (which I had saved from Marie Callender's).
2. Place about 1/2 inch to 1 inch of water in a pan. Place the pie tin in a pan and steam on medium heat for about 25 minutes or until the pork is cooked.
3. Serve over a bowl of rice. Spoon some juice over rice. Garnish with green onion.
|Some black beans come in cans, but this was what was available at my local Chinese market, 99 Ranch.|
|I used one stalk of green onion and one clove of garlic.|
|Here they are combined together. I used my bare hands to incorporate everything together.|
|Look at the juices that it generated. It is yummy.|