Steamed Spare Ribs with Black Bean

• 2 lb pork spare ribs, cut into 1-inch pieces
• 1 tbsp fermented black beans, rinsed and lightly mashed
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1/2 tsp sugar
• 1 tbsp cornstarch
• 1 tbsp neutral oil
• 3 cloves garlic, finely minced
• 1 tsp fresh ginger, finely minced
• 2 scallions, thinly sliced
• 1 fresh red chili, thinly sliced
• 1/4 tsp white pepper

1. 1

   Rinse the spare ribs under cold water and drain well — this removes bone dust and surface blood that would otherwise cloud the finished sauce. Pat dry with paper towels.

2. 2

   In a bowl, mash the fermented black beans lightly with the back of a spoon — you want them broken open, not pulverized, so their umami releases into the marinade without disappearing entirely.

3. 3

   Add the soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper, minced garlic, and ginger to the black beans. Stir to combine, then add the ribs and toss until every piece is coated. Let this sit for 20 minutes — the cornstarch goes in after, not now, or it'll turn gummy during the marination.

4. 4

   Add the cornstarch and oil to the marinated ribs and mix thoroughly. The oil coats the starch so the ribs steam tender instead of sticking into a clumpy mass — skip it and you'll get a starchy film nobody wants.

5. 5

   Spread the ribs in a single layer in a heatproof dish that fits inside your steamer. Overlapping is the enemy here; crowded ribs steam unevenly and the ones on the bottom turn out grey and wet while the top ones dry out.

6. 6

   Set up your wok or pot for steaming: water at a rolling boil, steamer rack in, dish on top, lid on. Steam at high heat for 25 minutes — don't peek every five minutes, you're letting all the steam escape and dropping the temperature.

7. 7

   At 25 minutes, check one of the thicker pieces — it should pull apart with slight resistance but not be tough. If it's still tight, give it another 5 minutes. The pooled juices at the bottom of the dish should be dark, slightly glossy, and thin — not a thick cornstarch gravy.

8. 8

   Scatter the sliced scallions and chili over the top right before serving so they stay bright and crisp — toss them on during steaming and they'll wilt into nothing.

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