Home style steamed spareribs in black bean sa
Yield: 4 Servings S
Ingredients:
- 1 lb Pork spareribs cut -crosswise into 1-inch -strips
- 1 One-inch piece dried -tangerine peel (optional)
- 2 tb Salted black beans
- 1 ts Peeled minced fresh ginger
- 1 tb Minced garlic
- 1/4 ts Salt
- 1 ts Sugar
- 1 tb Each dark and light soy -sauce or:
- 2 tb Light soy sauce
- 1 tb Rice wine
- 1 ts Sesame oil
- 1 sm Red or green chile pepper -sliced (optional)
- 1 Green onion
Instructions:
chopped Cut ribs between the bones into 1-inch pieces. Trim off excess fat. Put ribs into a mixing bowl. Soak the optional tangerine peel in hot water for 10 minutes. Drain finely mince and set aside. Rinse the black beans with warm water; drain. Gently mash the beans ginger garlic salt and sugar into a paste. Stir in the tangerine peel soy sauces wine sesame oil and chile pepper. Pour over the spareribs and mix well. Transfer to a shallow 9-inch heat-proof plate (a glass pie plate is perfect) and refrigerate for at least 30 minutes. Let the plate of ribs come to room temperature. Place in the steamer cover and steam over boiling water (medium-high heat) for 45 minutes. Check water level frequently and replenish with boiling water when needed. Serves 4 as part of a multi entree Chinese meal. Joyce Jue San Francisco Chronicle 10/13/93. Posted by Stephen Ceideburg
