Steaming Succulent Pork Ribs: A Step-By-Step Guide

Steamed pork ribs are a popular dim sum dish, often served in small portions inside bamboo steamers. They are known for their complex flavours – savoury, aromatic, garlicky, and earthy – as well as their tender and juicy texture. The dish is typically made with pork ribs, fermented black beans, and a variety of seasonings and spices. The process of making steamed pork ribs involves tenderising and marinating the meat, before steaming it until it is cooked through. This dish can be served as a main course or appetiser, and goes well with steamed rice.

How to tenderise pork ribs

To tenderise pork ribs, you can use a few different methods. Firstly, cutting the ribs into bite-sized pieces will help them cook more evenly and quickly, resulting in juicier meat. You can also use a tenderising agent like baking soda or cornstarch. For the baking soda method, mix 1 teaspoon of kansui or baked baking soda (baked at 200F for an hour) with the ribs and let it sit for 1-2 hours. Then, rinse the ribs 3 times with water before marinating. Alternatively, you can use cornstarch or potato starch to velvet the ribs, which will result in super soft and tender meat. Simply add it to the ribs after marinating and before steaming.

Another way to ensure tender ribs is to not overcook them. Depending on the size of your ribs and the heat level, steaming for 10-20 minutes should be enough. You can also check if the ribs are ready by looking at the colour; they should be opaque and cooked through.

How to steam pork ribs

Ingredients

• Spare ribs
• Oyster sauce
• Soy sauce
• Shaoxing wine (or rice cooking wine or dry sherry)
• Sesame oil
• Salt
• Sugar
• White pepper
• Cornstarch or potato starch
• Green onion
• Garlic
• Fermented black beans
• Chilli peppers (optional)
• Ginger (optional)

Method

• Cut the pork ribs into bite-sized pieces.
• Marinate the ribs. For a simple marinade, mix the ribs with sugar, salt, Shaoxing wine, sesame oil, and white pepper. For a more complex marinade, fry garlic, ginger, and fermented black beans in oil, then add light soy sauce, oyster sauce, Shaoxing wine, white pepper, and sugar. Allow the mixture to cool, then gently massage it onto the ribs. Leave to marinate for at least 30 minutes, or overnight in the fridge.
• Prepare a steamer by bringing water to a boil.
• Place the ribs on a heatproof plate or bowl for steaming. For a simple dish, sprinkle long hot green and red peppers, and fermented black beans over the top. For a more complex dish, drizzle oil over the ribs.
• Place the plate or bowl into the steamer, cover, and steam for 10-20 minutes, or until the ribs are cooked through.
• Garnish with scallions or green onions and serve immediately with steamed rice.

How to choose the right type of spare ribs

When choosing the right type of spare ribs, there are several factors to consider. Firstly, identify the type of pork ribs you require for your recipe. The four main types of pork ribs are:

• Baby back ribs (also known as back ribs or loin ribs)
• Spare ribs (also known as side ribs)
• St. Louis ribs
• Country-style ribs

Baby back ribs are taken from the upper rib cage, connected to the backbone, and have a natural curve. Spare ribs, on the other hand, are from the lower section of the rib cage, closer to the breastbone, and have larger bones and more meat between them. St. Louis ribs are spare ribs with the cartilage and extra bones removed, resulting in a more appealing cut of meat. Country-style ribs, despite their name, are not actually ribs at all but are instead cut from the pork shoulder and are very meaty.

Once you've identified the type of rib your recipe calls for, there are several other factors to consider when choosing the right spare ribs:

• Colour: Look for ribs that have a pinkish-red colour, with some marbling (fat) in the meat. Avoid meat that is pale or has dark spots on the fat.
• Weight: A slab of spare ribs typically weighs between 2.5 and 3.5 pounds, with at least 11 bones per slab.
• Bone Count: Remember that about half the weight of the slab is bone. A slab with more bones will yield less meat.
• Storage: Fresh spare ribs can be stored in the fridge for up to 3 days or frozen for up to 6 months.
• Butcher: If you need the ribs cut into smaller pieces, ask your butcher to cut them lengthwise into strips.

How to make a marinade for pork ribs

To make a marinade for pork ribs, you will need a combination of ingredients that will add flavour and help tenderise the meat. The marinade is key to achieving tender and juicy steamed pork ribs.

Firstly, you will need to cut your ribs into bite-sized pieces. This will make them easier to eat and quicker to cook.

Next, you will need to gather your marinade ingredients. The key ingredients for a classic Chinese spare rib marinade are soy sauce, sugar, salt, oyster sauce, sesame oil, garlic, and fermented black beans.

Fermented black beans are made from soybeans that have been fermented and seasoned with salt. They have a strong, savoury,section=Tasty-Treats-and-Foodie-Trends&te;, salty taste and are used to add depth of flavour to dishes. You can find them in Asian grocery stores. Before using fermented black beans, it is recommended to rinse them with water to remove any excess salt.

In addition to the key ingredients, you may also want to include some aromatics such as ginger, fresh chilli, and scallions.

To make the marinade, begin by frying your garlic and ginger in a little oil until fragrant. Then, add your fermented black beans, soy sauce, oyster sauce, rice wine, white pepper, salt, and sugar. Allow the mixture to simmer briefly before removing from the heat. Once the marinade has cooled down, gently massage it onto your ribs.

For best results, leave the ribs to marinate overnight in the fridge. If you are short on time, you can leave the ribs to marinate for a minimum of 30 minutes.

Finally, before steaming your ribs, it is recommended to add some cornstarch or potato starch to the marinade. This will help to thicken the sauce and allow it to coat the ribs more effectively.

How to serve steamed pork ribs

Steamed pork ribs are a classic Cantonese dim sum dish. They are typically served in small portions inside bamboo steamers, but can also be served as a main course. Here are some tips on how to serve steamed pork ribs:

• Choose the right type of ribs: When buying spare ribs, look for the "A type" spare ribs, which are usually narrower and smaller. Ask your butcher to cut them lengthwise into 1-inch strips. You can then cut these into bite-sized pieces at home.
• Tenderize the meat: Most restaurants use kansui (potassium carbonate and sodium carbonate) to tenderize the meat. Alternatively, you can use baked baking soda. Mix 1 teaspoon of kansui or baked baking soda with the cut spare ribs and let it sit for 1-2 hours. Then, rinse the ribs 3 times with water before marinating.
• Marinate the ribs: The key seasonings for authentic and classic steamed pork ribs are soy sauce, sugar, salt, oyster sauce, sesame oil, garlic, and fermented black beans. Marinate the ribs for at least 30 minutes, or overnight for a richer taste.
• Steam the ribs: Use a steamer, metal or bamboo basket, or a wire rack in a wok to steam the ribs. Bring water to a boil and then place the ribs in the steamer. Steam for 10-20 minutes, depending on the size of the ribs.
• Serve with rice or noodles: Steamed pork ribs are typically served with rice, either as a dim sum dish or as a main course. They can also be served with noodles.
• Garnish: Sprinkle finely chopped scallions or green onions over the steamed ribs before serving.
• Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, steam for a few minutes until heated through.

Some additional tips:

• Don't overcook the ribs: Steamed pork ribs should be juicy and tender. Overcooking will make them tough and rubbery.
• Use a single layer: Spread the ribs in a single layer on the plate or bowl before steaming. This helps them cook more evenly and quickly.
• Make a makeshift steamer: If you don't have a steamer, you can create a makeshift one by placing a pair of wooden chopsticks crisscrossed at the bottom of a wok or pan.

Frequently asked questions