Steamed Spare Ribs with Black Bean Sauce

INGREDIENTS

• 500g Pork Ribs
• 15g Fermented black beans
• 4 cloves Garlic
• 1 Thai chili (or any chili)
• 1 tbsp Oyster sauce
• 1 tsp Sugar
• 2 tsp Light soy sauce
• 3 tsp Cornstarch
• 1 tsp Baking soda
• 1 tbsp Shaoxing wine
• ¼ tsp White pepper powder
• 1 stalk Green onions
• 2 tsp White vinegar
• 1 tsp Salt 2 tsp Oil

METHOD

1. Clean and rinse off bone fragments from riblets.
2. Put the riblets into a mixing bowl, add water to cover the riblets, add 1 tsp salt and 2 tsp white vinegar. Mix well. Soak for 30 minutes.
3. Toast fermented black beans in a toaster oven or in a wok for 3 minutes or until aromatic. Do not add oil.
4. Mince 4 cloves of garlic and set aside
5. Wash green onions. Cut into 2-3 sections and smash it with the side of your cleaver. Set aside.
6. Mince chili and set aside.
7. After 30 minutes in the brine, rinse the ribs three times to remove the salt and vinegar. Squeeze the ribs with your hands to remove excess water.
8. Put the riblets into a mixing bowl. Add water to cover all the riblets and add 1 tsp baking soda. Mix well and soak for 2 hours.
9. After 2 hours, rinse off baking soda by running water onto the ribs for 5 minutes squeeze out excess water.
10. Let dry in a colander for 30 minutes or absorb with paper towels.
11. Marinate the riblets with 1 tbsp Oyster sauce, 1 tbsp Shaoxing wine, 2 tsp light soy sauce, 2 tsp cornstarch, 1 tsp sugar, ¼ tsp white pepper powder, minced garlic, fermented black beans and green onions.
12. Use your hand to squeeze the riblets and mix it around to help the riblets absorb all the marinade. Do this for 2-3 minutes.
13. Put everything into a zipper bag and put in the fridge to marinate for at least 3 hours. You may also choose to marinate overnight in the fridge.
14. After the marinating period, pour contents of the zipper bag into a mixing bowl. Discard the green onion and mix again.
15. Add 1 tsp cornstarch and mix well.
16. Add 2 tsp oil and mix well.
17. Put everything onto a steaming plate, top with chopped chilis and steam on high heat for 10-15 minutes or until done.
18. Add green onions for garnish and serve!