I showed H how to make this dish and I have to say, his version is better than mine! Maybe he’s adding extra ingredients?
We prefer side ribs as they are meatier and depending on what slab you pick, they can be less fatty (regular spareribs have more fat). We always double the amount so we have leftovers.
The cooking time will depend on your preference; we like spareribs to be “fall-off-the-bone” tender.
Steamed Spareribs with Black Bean Sauce
- 2 – 3 lbs spareribs (preferably side) – ask the butcher to cut into small strips
- 2 tbsp cornstarch
- 2 tbsp Lee Kum Kee Black Bean Sauce
- 1-2 tsp light soya sauce
- ½ tbsp honey
- A few small slivers of fresh ginger
- Place a large metal colander in the sink (on hold)
- Trim as much fat from the spareribs as you can, and cut each strip into bite-sized pieces
- Bring a large stockpot of water to a boil over high heat
- Gently add sparerib pieces (this is only to clean the gunk off the spareribs)
- When the water reaches a boil again, empty contents slowly into the metal colander, and then rinse the spareribs well with cold water
- Rinse and dry the stockpot (on hold)
- Allow a few minutes for the spareribs to dry out and then place back into the stockpot
- Add the remaining ingredients and combine well
- Place in a large heat proof bowl and steam over medium to medium high heat for 1 to 1-1/2 hours, until tender. Have a full kettle of boiling water ready and check the water level of your steamer often
- After the spareribs are cooked, you can skim any extra oil off with a spoon
- We like to serve this dish with stir-fried Chinese vegetables and steamed rice