Cantonese Ribs with Black Bean Sauce Recipe (Dim Sum Style)

By Souped Up Recipes · 45 min

Ingredients

Instructions

1. Cut the ribs between the bones into bite-size pieces. Rub them with salt, cornstarch, crushed ice and Chinese cooking wine, and leave for 8 minutes.
2. Rinse the ribs under cold running water for a few minutes, until no starch remains. Drain them very well.
3. Pat the ribs dry with paper towels as much as you can.
4. In a bowl, mix the soy sauce, oyster sauce, half a tablespoon of Chinese cooking wine, salt, baking soda, sugar, white pepper, orange peel, 1 tbsp of the minced garlic and 2 tsp of the minced ginger. Mix the marinade into the ribs.
5. Add 2 tbsp of cornstarch to the ribs and mix thoroughly. Set aside.
6. In a pot, fry the fermented black soybean, the remaining garlic and ginger in 2 tbsp of oil for a couple of minutes, until the edges turn slightly golden. Turn off the heat and let it cool.
7. Pour the aromatics and oil over the ribs and stir well. Refrigerate for at least 1 hour, or overnight.
8. Arrange the ribs on a plate and steam over high heat for 30 minutes, keeping enough water in the pot so it does not boil dry.
9. Sprinkle with diced scallion before serving.

Summarized from Souped Up Recipes's video. Watch it for the details.

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