Ingredients:
300g pork ribs
15 fermented black beans
A small amount of ginger and garlic
“Buy a rack of spare ribs and ask the butcher to chop them into small pieces. Add a little flour and a teaspoon of salt, then scrub and massage the ribs for three minutes. Finally, rinse thoroughly with clean water. The purpose of this step is to remove blood and impurities.”
“After removing the ribs, pat them dry with paper towels or a clean kitchen cloth. If you don’t dry them thoroughly, they won’t absorb the marinade properly.”
The crucial marinating step:
Ingredients:
- 3 cloves garlic, minced
- 15 fermented black beans, minced
- 2g salt
- 10g oyster sauce
- 10g light soy sauce
- 5g dark soy sauce
- 1g white pepper
- 2g sugar
- 2g MSG (optional)
- 4 small slices of ginger
Instructions:
Mix the ribs with all the ingredients above. Massage and toss vigorously for 3 minutes until the ribs are evenly coated with the seasoning.
“Add a spoonful of cornstarch and massage the ribs for three minutes. This step helps to make the meat tender and silky.”
“Add a spoonful of neutral-flavored oil and mix well. Seal with the oil and refrigerate for 20 minutes. This step prevents the coating from separating during steaming and ensures even heating. I am using olive oil here, but you can also use rice bran oil, blended vegetable oil, or sunflower oil. Do not use rapeseed (canola) oil or peanut oil, as their strong flavors may overpower the dish.”
“Select an old, well-worn cast iron pot for this; since this is a true ‘dry steam’ method, you wouldn’t want to risk damaging a new pot. Arrange the ribs on a sturdy plate and place it on a rack inside the pot. Do not add any water.“
“Drizzle a spoonful of Chinese white liquor (Baijiu) around the edges of the ribs.”
“Turn the heat to maximum and steam for 11 minutes. The moisture within the ribs cooks the meat; once all the water has evaporated, the super-heated plate sears the bottom of the ribs into a crispy crust, while the smoke in the pot infuses them with a smoky aroma. This process results in ribs that are tender and juicy on the inside, with a fragrant, charred exterior and a subtle hint of smokiness.”
“There you have it. The plate must be sturdy; if it cracks, that’s a reasonable risk given the extreme heat.”
