I spent my first trimester avoiding Chinese food like the Plague, which is odd because that’s usually what we eat in our home. I’ve had a horrible time experimenting with pastas and casseroles – they never seem to turn out the way I want. It seemed like the only things I wanted to eat were pizza, cheeseburgers, spaghetti, etc. I guess the baby’s pretty American. Well, I’m so thankful that my stomach is returning back to normal and I can finally cook Chinese again.
I had to make something quick tonight. Black bean pork spareribs are so easy because you just mix all the ingredients in a bowl, let it sit for a bit, then steam it (you can even use the same bowl, so you don’t have to wash so many dishes!)
I found the recipe originally at the below link, but if you’re Asian, then I’d say to use your intuition instead of measuring all the ingredients. I usually also add some garlic chili paste to make it a bit spicy.
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
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.