Sunday, January 21, 2007

Black Bean Pork Ribs

Hadn't had these for a long time. Used to get these at Dim Sum places, but there isn't a good dim sum place in the Dallas anymore, or at least not a clean one. Khim taught me how to make these some time ago. This time around, I used ginger juice instead of ginger strips.

1 1/2 lbs baby back pork ribs, cut into individual ribs
1 Tbsp ginger juice (grate ginger and squeeze out the juice)
2 tsp Chinese cooking wine
2 tsp salted black beans
1/2 tsp salt
1 1/2 Tbsp sugar
1 1/2 Tbsp corn starch

Rub salt all over pork ribs, and then rinse with water, pat dry, and put ribs in a big bowl. Add ginger juice, Chinese cooking wine, salted black beans, 1/2 tsp salt, sugar, and corn starch to ribs, mix very well with your hands. Let marinade for 45 minutes.

Heat up your steamer. Place ribs in a flat bowl, steam at high heat for 30-40 minutes.

Serve with noodles or rice.

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