This steamed spare rib recipe is adapted from the traditional recipe — steamed spare rib with fermented black soybean. It is simple, light, full of subtle flavours
; no cooking oil is needed to prepare this dish.
The spare ribs are prepared in bite-size. More surface area allows the food to take on more flavour; smaller pieces are also faster to cook therefore a tenderer texture.
Get your spare ribs from a local butcher. Ask your butcher to cuts the rack of ribs into 6 cm wide rows, so you can easily separate them along the bones into individual pieces.
As with all steamed dishes, wait until the water is boiling over high heat before putting the spare ribs in the steamer. This is similar to searing and will lock the juice inside the meat. Make sure you have sufficient heat and enough water to keep the water boiling during cooking.
- 500 grams spare ribs, cut into 6 cm pieces
- 2 tbsp soy sauce
- 2 tsp fresh ginger, finely chopped
- 1 tbsp rice wine
- 1 tbsp corn starch
- 1tbsp capsicum, finely chopped
Boil water on high heat. Steam the spare ribs on a plate over the boiling water*, cover with lid. Steam for 15 minutes or until cooked through.
* Use a steamer rack and a large wok or a large frying pan for steaming if you steamer is not big enough to accommodate the plate. If you don’t have a steamer rack, use a small bowl instead to support the plate. Make sure the bowl is heat proof.