Monday, December 8, 2008


This is the best entree that my kids and hubby love the most with a bowl of steamed rice.


1-1 1/2 lbs pork spareribs (rib tips)
2 tbsp black bean sauce
1 tbsp Shao Xin cooking rice wine
2 tsp cornstarch
1/2 tsp grated ginger (on microplane grater)
2 cloves garlic, minced
1/4 tsp ground black pepper
1 tsp cooking oil
1 tsp sesame oil
1 tsp sugar
2 tbsp scallion, chopped for garnish


1. Cut the spareribs crosswise into 1"-2" sections. Combine the rest of the ingredients and mix it well.

2. Transfer spareribs and sauce into a shallow, heatproof pan that will fit your wok. Let it marinate at room temperature for 30 minutes.

3. Set steaming rack inside of wok and fill with water almost up to height of the rack. Turn heat to high and when water boiling, turn heat to medium-high. Set pan with spareribs on top of a steaming rack in wok. Steam on med-high heat for 18-20 minutes until ribs are no longer pink.

4. Serve immediately with steamed white rice.

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