Spareribs In Black Bean Sauce Food
SPARERIBS IN BLACK BEAN SAUCE
Asian inspired tender pork ribs loaded with fresh ginger, scallions, water chestnuts, garlic, and black beans. For extra crunch & color you can add pea pods, broccoli, red peppers.
Provided by Rita1652
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Mash beans, ginger and garlic.
- Heat peanut oil in wok or frying pan.
- Salt and pepper ribs and sauté in oil. Drain excess fat and turn ribs frequently. Add black bean mixture when ribs are lightly browned. Mix well. Add stock, stir and cover. Reduce heat when mixture begins to boil and cook 25-30 minutes. Dissolve cornstarch in water to thicken. Add soy sauce, sugar, scallions, water chestnut and cornstarch to ribs and mix well.
- Continue cooking 1-2 minutes.
- Just before serving, add sesame seed oil and mix. Top with seeds.
STEAMED BLACK BEAN SPARERIBS
Steamed black bean spareribs (si zap zing pai gwat in Cantonese) are popular at dim sum restaurants but they are a dinnertime go-to in my family. With just a little marinating and simple steaming you have a tasty dish that is easy to round out with rice or noodles and blanched or stir-fried vegetables. (You can prepare them while the ribs cook.) Fermented black beans are the primary flavoring agent here, providing a unique savory saltiness. Pork sparerib tips come from the ends of spareribs that are butchered to yield St. Louis ribs. The ones sold in Asian markets tend to be about 1 inch thick, while the ones at many grocery stores are about 2 inches thick. If you use thinner rib tips, reduce the steaming to 15 minutes. If you can only find whole spareribs, ask the butcher to cut them crosswise into 2-inch-thick pieces.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- If the sparerib tips come in a slab, cut them into individual ribs.
- Toss together the ribs, light soy sauce, fermented black beans, cooking wine, sugar, sesame oil, garlic, 1 teaspoon salt and 1/8 teaspoon white pepper in a large bowl. Let marinate at room temperature for at least 30 minutes and up to 2 hours.
- When the ribs are almost ready, prepare a steamer setup with a rack in a large pot or wok (see Cook's Note). Add enough water to the pot so it reaches just below the rack, cover the pot and bring to a boil.
- Add the cornstarch and oil to the ribs and mix well. Place the ribs in a single layer on a large heatproof rimmed plate or shallow bowl that fits inside the pot. Sprinkle the ribs with the chiles.
- Place the plate on the rack in the pot, cover and steam until the ribs are opaque on the exterior and cooked through, 25 to 28 minutes (see Cook's Note). Garnish with the scallions and carefully remove the plate from the pot using tongs or oven mitts.
STEAMED SPARERIBS WITH BLACK BEAN SAUCE
I have prepared this recipe from the Frugal Gourmet's "Cooking Three Ancient Cuisines" for many years. I have adapted the recipe a bit for my own tastes, of course. Look for the black beans in plastic bags in an asian market or health food store. These are not the canned black beans used in southwest cuisine, they are fermented soy beans leftover from making soy sauce. I serve this as one course in a chinese meal. It simplifies things when you don't have too many stir fry dishes to prepare at the same time.
Provided by Skypoodle
Categories Pork
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Blanch the spareribs in boiling water for 3 minutes then drain.
- Brown the spareribs in a wok and transfer to a large bowl.
- Add all of the rest of the ingredients except the bellpepper and green onions to bowl.
- Mix well then add the pepper and onion.
- Place in a steaming dish and steam for 90 minutes.
Nutrition Facts : Calories 421.4, Fat 29.1, SaturatedFat 10.5, Cholesterol 88.5, Sodium 775.6, Carbohydrate 8.7, Fiber 0.8, Sugar 2.1, Protein 21.2
SPARERIBS WITH TANGERINE-BLACK BEAN GLAZE
Little spareribs with "oriental" glazes were quite popular in the fifties. The sweet lacquers were composed primarily of ketchup, soy sauce and ginger, and they were nice complements to the rich meat. Forty years of progress at the supermarket have given us access to many more Asian ingredients, not to mention a taste for zestier fare. The glazes today tend to be like this one-complexly flavored and definitely more authentic.
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Position rack in center of oven; preheat to 400°F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in heavy-duty foil; set on rimmed baking sheet. Bake ribs 45 minutes. Cool slightly. Unwrap; drain juices. Cut racks into 3-rib sections.
- Mix ketchup and next 8 ingredients in large bowl to blend.
- Line same baking sheet with foil. Dip ribs into sauce. Place ribs, meaty side up, on sheet. Roast 15 minutes. Dip into sauce again. Roast until meat is very tender and ribs are glazed, about 15 minutes. Sprinkle sesame seeds over ribs; roast 10 minutes longer. Cut into individual ribs.
- *Available at Asian markets and in the Asian foods section of some supermarkets.
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