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Dou Chi Pai Gu
Steamed Spare Ribs with Fermented Black Beans
Tender, succulent Cantonese-style steamed spare ribs coated in a savory and aromatic sauce made with fermented black beans, garlic, and a hint of chili. A classic dim sum favorite.
๐ง ์ฌ๋ฃ
- 500 g Pork spare ribs(Cut into 1.5 to 2-inch pieces. Ask your butcher to do this, or chop them yourself.)
- 2 tbsp Fermented black beans (Dou Chi)(Rinse briefly under cold water to remove excess salt and drain well.)
- 4 cloves Garlic(Minced.)
- 1 Red chili(Finely sliced. Remove seeds for less heat, or omit if preferred.)
- 1 tbsp Soy sauce(Use regular or light soy sauce.)
- 1 tbsp Cornstarch(To help tenderize the ribs and thicken the sauce.)
- 1 tbsp Shaoxing wine(Or dry sherry as a substitute.)
- 1 tsp Sugar(To balance the flavors.)
- 1 tsp Sesame oil(Optional, for added aroma.)
- 1 tbsp Water(To help create the marinade.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the black bean paste: Rinse the fermented black beans briefly under cold water and drain. In a small bowl, lightly mash the rinsed black beans with the minced garlic using the back of a spoon or a fork until a coarse paste forms. This releases their flavor.
โฑ๏ธ 5 minutes - 2
Marinate the ribs: In a medium bowl, combine the chopped spare ribs with the black bean and garlic paste. Add the soy sauce, cornstarch, Shaoxing wine, sugar, and optional sesame oil. Mix thoroughly with your hands, ensuring each piece of rib is evenly coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes.
โฑ๏ธ 15-20 minutes (includes marinating time) - 3
Arrange for steaming: Select a heatproof shallow dish that is wide enough to hold the ribs in a single layer, but fits inside your steamer. Arrange the marinated ribs in the dish, ensuring they are not overcrowded. Scatter the sliced red chili over the top of the ribs.
โฑ๏ธ 3 minutes - 4
Steam the ribs: Fill a wok or a large pot with about 2 inches of water and bring it to a rolling boil over high heat. Carefully place the dish with the ribs onto a steaming rack or trivet inside the wok/pot, ensuring the water level is below the dish. Cover tightly with a lid. Steam for 25 to 30 minutes, or until the ribs are tender and cooked through. The meat should easily pull away from the bone.
โฑ๏ธ 25-30 minutes - 5
Serve: Carefully remove the dish from the steamer. The sauce should have thickened slightly and coated the ribs. Serve hot as part of a dim sum meal or with steamed rice.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor the best results, use pork spare ribs cut into small, bite-sized pieces (about 1.5-2 inches). If you can't find them pre-cut, ask your butcher or carefully chop them yourself.
- โRinsing the fermented black beans is crucial to reduce their saltiness, which can otherwise overpower the dish.
- โEnsure your steamer is hot before placing the ribs in. A vigorous steam is key to tenderizing the meat quickly.
- โYou can add a tablespoon of water to the marinade if it seems too dry, to help distribute the ingredients evenly.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add slices of bitter melon or chunks of pumpkin to the dish before steaming for added flavor and texture.
- Garnish with chopped scallions or cilantro before serving.