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Steamed Chilli and Blackbean Spareribs

Recipe by Tobie Puttock from Tobie & Matt: Asia

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As you can probably imagine, these spare ribs end up dark and sticky with plenty of spice and real depth of flavour. It’s a tough ask for wine, and you really need something with both weight and muscle to match. Think red and zoom in on examples with sweet fruit and spice character - one of the many great value blends of Grenache, Shiraz and Mourvedre would be spot on. Watch out for great examples from Torbreck, Penfolds, Jacobs Creek, and Chapoutier.

Ingredients

500 g pork spare ribs chopped into bite sized pieces
2 tablespoons Soy sauce
2 tablespoons salted black beans rinsed in cold water
1 Splash Sesame Oil
1 Pinch of Salt
1 tablespoon Sugar
1 tablespoon chinese Rice wine
1-2 small Red chilli's finely sliced
1 tablespoon freshly chopped Ginger
3 Cloves Garlic peeled and finely chopped
2 tablespoons Oyster sauce
1 small handful coriander leaf washed and finely chopped

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Method

Place the chopped spare ribs into a Chinese steamer over some boiling water and steam for about 25-30 minutes. Once they are soft and tender remove from the heat.
Pop the black beans into a mixing bowl and use a fork to mash them a little, add the salt, sugar, rice wine, chilli, ginger, garlic and oyster sauce.
Heat a wok or large pan on a high heat, add about two tablespoons of sesame oil to the wok and when hot add the steamed spareribs, use a wooden spoon to stir the ribs so they brown on all sides. Splash in the soy sauce and continue to stir.
After about a minute add the remaining ingredients and continue to cook until the sauce has reduced and is coating they ribs so they are lovely and sticky.
Serve immediately with steamed rice and bok choy.

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Recipe Rating

What do you think?

Meenz February 2010

Definately going to try this soon and get back!! Looks and sounds good and simple too!!

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Judy102 December 2009

Going to try this in the next few days.Love chilli's, ginger and garlic in any dish. Comes from spending 2 yrs in Borneo.(Kalimantan).Will do the dish and get back with a 1 out of 10 rating.

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Gingersnaps April 2009

Great idea. Blackbean sauce on ribs. That has to be tried. I like the darkness of this sauce, i am assuming it is very rich in flavour. Will get back to this and comment later.

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