Steamed spareribs with black beans
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Steamed spareribs with black beans
Last updated 6/12/2012 1:24:53 AM. Recipe ID 58606. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Steamed spareribs with black beans
 Categories: Oriental, Meats
      Yield: 4 Servings
  1 1/2 lb Pork spareribs
      1 ts Salt
    1/2 c  Chicken stock
      1 tb Light soy sauce
      1 ts Sesame oil
      1 ts Finely chopped ginger root
  1 1/2 tb Chinese fermented blk. beans
           -(coarsely chopped)
      2 ts Finely chopped garlic
    1/2 ts Salt
      1 ts Sugar
      1 tb Rice wine or dry sherry
  ASK YOUR BUTCHER to cut the spareribs into individual ribs and then
  into 2-inch segments, or do it yourself with a cleaver or a sharp,
  heavy knife. Rub the spareribs with salt and let them sit in a bowl
  for about 20-to-25 minutes. Fill a large saucepan with water and
  bring it to a boil. Turn the heat to low, add the spareribs and
  simmer them for 10 minutes. Drain them and discard the water. Mix the
  other ingredients together in a large bowl and stir in the spareribs,
  coating them well with the mixture. Transfer the mixture to a deep
  plate or dish. Set up a steamer or put a rack into a wok or large
  deep pot. Pour in 2 inches of water. Bring the water to a boil, and
  then reduce the heat. Lower the plate of spareribs carefully into the
  steamer or onto the rack. Cover it with a lid and steam gently for 1
  hour or until the spareribs are very tender. Remember to keep a
  careful watch on the water level, and replenish it with hot water
  when necessary. Skim off any surface fat, and serve. You can make
  this dish ahead of time and reheat the ribs by steaming for 20
  minutes or until they are hot.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 58606 (Apr 03, 2005)

[an error occurred while processing this directive]