Ingredients:
- 20 pcs of spare ribs (ask your butcher for the part for steaming and request to chop into smaller pcs)
- 1 tsp salt
- 1 tbsp bicarbonate soda
- 2 tbsp miso paste
- 8 pcs of fermented black beans, rinsed to remove salt and slightly chopped
- 1 tbsp sesame oil
- some chopped garlic
- some chopped ginger
- 1 tbsp corn flour
- some pepper
- some cut chilli
- some coriander
Steps:
- Rinse spare ribs and soak with 1 tsp of salt to remove excess blood water for abt 10 min.
- Wash away salt water.
- Add 1 tbsp of bicarbonate soda to ribs and add just enough water to cover the ribs for abt 15 min. This step is important as it will tenderise the ribs to give the smooth and soft texture.
- Rinse the ribs to remove the bicarbonate soda. Must rinse thoroughly else will leave a bitter taste.
- Marinate the ribs with the miso paste, fermented black beans, chopped garlic and ginger, sesame oil, pepper and flour for at least 4 hours.
- Steam for 12 mins and garnish with chilli and coriander before serving.
The miso and black beans already have some saltiness so I skip adding any soy sauce and salt to the spare ribs for marinating.
Enjoy!
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