Since black bean souce has been in play lately, let's rib it up.

Anything from steamykitchen is good eating - no exception he

http://steamykitchen.com/203-chinese...ean-sauce.html

1-1/2 lbs pork spare rib (rib tips)
2 tablespoons black bean sauce
1 tablespoon Chinese rice wine (or dry sherry)
2 teaspoons cornstarch
1/2 teaspoon grated ginger (on microplane grater)
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1 teaspoon cooking oil
1 teaspoon sesame oil
1 teaspoon sugar
DIRECTIONS:
Cut the spareribs crosswise into 1" - 2" sections. Combine the rest of
the ingredients. Transfer spareribs and sauce into a shallow, heatproof
pan that will fit inside your wok (a pie plate or 9€� cake pan works
great.) Let marinate at room temperature for 30 minutes.

Set steaming rack inside of wok and fill with water almost up to height
of rack. Turn heat to high and when water is boiling, turn heat to
medium-high. Set pan with spareribs on top of a steaming rack in wok.
Steam on med-high heat for 18-20 minutes until ribs are no longer pink.
Make sure that when you are steaming that you don't run out of water in
the wok. Replenish with additional water, if needed.

On Wed, 06 May 2015 10:56:16 -0600, "W. Lohman" > wrote:

>Since black bean souce has been in play lately, let's rib it up.
>
>Anything from steamykitchen is good eating - no exception he
>
>http://steamykitchen.com/203-chinese...ean-sauce.html
>
>1-1/2 lbs pork spare rib (rib tips)
>2 tablespoons black bean sauce
>1 tablespoon Chinese rice wine (or dry sherry)
>2 teaspoons cornstarch
>1/2 teaspoon grated ginger (on microplane grater)
>2 cloves garlic, minced
>1/4 teaspoon ground black pepper
>1 teaspoon cooking oil
>1 teaspoon sesame oil
>1 teaspoon sugar
>DIRECTIONS:
>Cut the spareribs crosswise into 1" - 2" sections. Combine the rest of
>the ingredients. Transfer spareribs and sauce into a shallow, heatproof
>pan that will fit inside your wok (a pie plate or 9” cake pan works
>great.) Let marinate at room temperature for 30 minutes.
>
>Set steaming rack inside of wok and fill with water almost up to height
>of rack. Turn heat to high and when water is boiling, turn heat to
>medium-high. Set pan with spareribs on top of a steaming rack in wok.
>Steam on med-high heat for 18-20 minutes until ribs are no longer pink.
>Make sure that when you are steaming that you don't run out of water in
>the wok. Replenish with additional water, if needed.

I never asked but - is steaming the ribs the way it's usually done??
That wouldn't seem likely to burn off the fat that's often there.

J.

On 5/10/2015 11:56 PM, JRStern wrote:
> On Wed, 06 May 2015 10:56:16 -0600, "W. Lohman" > wrote:
>
>> Since black bean souce has been in play lately, let's rib it up.
>>
>> Anything from steamykitchen is good eating - no exception he
>>
>> http://steamykitchen.com/203-chinese...ean-sauce.html
>>
>> 1-1/2 lbs pork spare rib (rib tips)
>> 2 tablespoons black bean sauce
>> 1 tablespoon Chinese rice wine (or dry sherry)
>> 2 teaspoons cornstarch
>> 1/2 teaspoon grated ginger (on microplane grater)
>> 2 cloves garlic, minced
>> 1/4 teaspoon ground black pepper
>> 1 teaspoon cooking oil
>> 1 teaspoon sesame oil
>> 1 teaspoon sugar
>> DIRECTIONS:
>> Cut the spareribs crosswise into 1" - 2" sections. Combine the rest of
>> the ingredients. Transfer spareribs and sauce into a shallow, heatproof
>> pan that will fit inside your wok (a pie plate or 9” cake pan works
>> great.) Let marinate at room temperature for 30 minutes.
>>
>> Set steaming rack inside of wok and fill with water almost up to height
>> of rack. Turn heat to high and when water is boiling, turn heat to
>> medium-high. Set pan with spareribs on top of a steaming rack in wok.
>> Steam on med-high heat for 18-20 minutes until ribs are no longer pink.
>> Make sure that when you are steaming that you don't run out of water in
>> the wok. Replenish with additional water, if needed.
>
> I never asked but - is steaming the ribs the way it's usually done??
> That wouldn't seem likely to burn off the fat that's often there.
>
> J.
>

Certainly it is done, and more often than you'd think. Restaurants value
time over tradition may times and you can get tender ribs by steaming,
then finishing under the broiler.