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Chinese Steamed Pork Ribs with Black Bean Sauce Recipe – Plate Of The Day
Chinese Food Food Recipes

Chinese Steamed Pork Ribs with Black Bean Sauce Recipe

February 24, 2006

Chinese Steamed Pork Ribs with Black Bean Sauce Recipe

Chinese Steamed Pork Ribs with Black Bean Sauce Recipe

Here’s a nifty recipe for homemade black bean sauce. It’s originally from my Dad and slightly modified to help speed the tenderizing process of the meat. Once you prepare the black bean sauce you can use it to cook a variety of meats such as fish, chicken, beef ribs, etc. I particularly like using this sauce with pork ribs since the fat from the ribs add the extra juicy flavor you want in black bean sauce.

black bean sauce recipeBlack Bean Sauce Recipe Ingredients

  • 2 tablespoons of dried fermented black beans. I like the Yang Jiang Brand of black beans
  • 2-3 tablespoons of olive oil
  • 2-3 tablespoons of minced garlic
  • chinese pork ribs with black bean sauce recipe

  • 2-3 tablespoons of minced ginger
  • 1 teaspoon of soy sauce
  • 1/4 cup of water
  • 1/4 cup of dark beer or brandy
  • 1/2 teaspoon of finely sliced orange zest
  • 2 tablespoons of corn starch
  • Optional – sliced jalepeno peppers to taste

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Add all ingredients into a large stainless steel bowl. Using a wooden spoon or fork, gently smash the dried beans a few times slightly to release their flavor. Allow the beans to soak for 5-10 minutes. This sauce may be stored in an airtight container in the freezer or may be used immediately.

chinese steamed pork ribs with black bean sauce recipeChinese Steamed Pork Ribs with Black Bean Sauce Recipe
1)Add 2 lbs of individually sliced Pork short ribs to the prepared black bean sauce.
2)Allow to marinate overnight or at least 2 hours in the fridge.
3)After marinating, you may either cook by steaming or freeze for a later date.

I like to use a steam boiler to cook the ribs although frying over a pan is also another option. Enjoy!

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2 Comments

  • Reply sherry August 12, 2006 at 3:21 pm

    yummy. my mom makes this all the time using fresh pork short ribs from chinatown. i love the sauce over my white rice! i hate when i get a piece of bone though when i’m eating…i think it’s from the butcher chopping the pork ribs into small pieces

  • Reply Ed lau August 25, 2006 at 3:21 am

    Dont let the butcher chop the ribs, do it yourself. They use an english type of cleaver thats too fat, use a chinese cleaver its thin and will make a cleaner cut. No pieces of bone

  • Leave a Reply to sherry Cancel Reply