Steamed Pork Ribs with Fermented Black Beans

Name: Steamed Pork Ribs with Fermented Black Beans
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps dried fermented black beans, smashed with a cleaver or the bottom of a pan; 2 Tbsps chopped fresh cilantro leaves; 1 sliced jalapeño; 1 teaspoon kosher salt; 907 grams pork ribs, cut crosswise by your butcher into 1-inch slices; 1 teaspoons corn or potato starch mixed with 2 tablespoons water; 2 Tbsps rice wine; 1 teaspoons sesame oil; 1 teaspoon soy sauce

Need a gluten free and dairy free main course? Steamed Pork Ribs with Fermented Black Beans could be an amazing recipe to try. One serving contains 458 calories, 45g of protein, and 27g of fat. This recipe serves 4. Head to the store and pick up cilantro leaves, potato starch, soy sauce, and a few other things to make it today. To use up the soy sauce you could follow this main course with the Lemon Cornmeal Cakes with Lapsang Souchong Chocolate Sauce as a dessert.

Instructions

Cut the ribs in between the bones to yield rough 1-inch chunks. At least four hours before cooking, toss the ribs with the salt, black beans, and soy sauce. The ribs may be salted and stored in the refrigerator for up to two days.

Ingredients you will need

Black Beans

Soy Sauce

Ribs

Salt

When ready to cook, place the ribs on a shallow bowl that can fit inside your steamer.

Ingredients you will need

Ribs

Equipment you will use

Bowl

Add the rice wine and sesame oil and mix well.

Ingredients you will need

Sesame Oil

Rice Wine

Spread ribs into as close to a single layer as possible. Steam over medium-high heat, flipping and stirring occasionally, until just cooked through, about 45 minutes. Very carefully remove the ribs from the steamer, pouring the cooking liquid into a small saucepan. You should have about 1/2 cup of pork broth.

Ingredients you will need

Pork Broth

Spread

Ribs

Equipment you will use

Sauce Pan

Whisk the cornstarch slurry into the broth, then heat over medium high heat, stirring occasionally until glossy and thickened, about 2 minutes.

Ingredients you will need

Corn Starch

Broth

Equipment you will use

Whisk

Add the thickened broth back to the pork ribs.

Ingredients you will need

Pork Ribs

Broth

Add the slices of jalapenos and stir to incorporate the jalapenos with the sauce.

Ingredients you will need

Jalapeno Pepper

Sauce

Garnish with cilantro.

Ingredients you will need

Cilantro

Serve hot. Leftovers may be microwaved or re-steamed over low heat.

Equipment

Bowl

Sauce Pan

Whisk

Ingredients

Servings:

3Tbsps

dried fermented black beans, smashed with a cleaver or the bottom of a pan 2Tbsps

chopped fresh cilantro leaves 1

sliced jalapeño 1teaspoon

kosher salt 907grams

pork ribs, cut crosswise by your butcher into 1-inch slices 1teaspoons

corn or potato starch mixed with 2 tablespoons water 2Tbsps

rice wine 1teaspoons

sesame oil 1teaspoon

soy sauce

Recommended wine: Pinot Noir, Shiraz, Zinfandel

Pinot Noir, Shiraz, and Zinfandel are great choices for Pork Ribs. Pork ribs and other barbecued porks with sweet-and-spicy sauces work well with these red wines. The Concha y Toro Marques de Casa Concha Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.