Steamed Black Bean Sauce Pork Spareribs

These delicious pork ribs require very little preparation and steam to perfection in 25 minutes in the Steam oven.

This recipe works best with St. Louis style ribs, but you will need to have the butcher cut the ribs crosswise into small sections. Once cut down into smaller chunks, these meaty ribs cook quickly in a flavorful sauce.

 Before adding the sauce to the ribs wash them in cold water mixed with cornstarch and pat them dry. The rinsing process cleans out any residue from the bones for a cleaner flavor and better appearance.

INGREDIENTS

Ribs

1 ½ - 2lbs St. Louis style pork ribs, cut crosswise into small sections then cut between the bones to make small chunks

Water to cover the ribs

2 tbs cornstarch

Sauce

4 tbsp black bean garlic sauce

2 tbs oyster sauce

2 tbs soy sauce

2 tbsp cooking wine or dry white wine

1 tsp sugar

2 tbs cornstarch

3 cloves minced garlic

1” piece of fresh ginger, peeled and slivered

1 small red chili, cut into very thin strips, scattered over the ribs and sauce

Sesame oil to drizzle

PREPARATION

Heat the oven in the Convection Steam mode 212°F.

Place the ribs in a large bowl, add water to cover, and the cornstarch. Agitate with your hands, discard the water and rinse for a minute until the water is clear. Pat the ribs dry and place in a large oven-proof baking dish.

Mix the sauce ingredients together and pour over the ribs. Drizzle a little sesame oil over the top of the ribs just prior to cooking. Place the dish in the oven and steam for 20 - 25 minutes until the ribs are tender.

4 Servings