Steamed Ribs With Black Beans... And Miso Too

If you are a dim sum fan, most likely you've had steamed ribs with black beans. But why have a restaurant small dish of it (cause there's never enough to go around) when you can make a large plate to feed the entire family, and at any meal of the day. I also have a quick miso-marinated version for a super delish and easy way to get addictive ribs on the table. The fun and also frustrating part is cleaning the meat off the little bones. Taught steamed ribs at my seniors' cooking class alongside Pork Rib Soup with Pickled Mustard Greens. Two pork recipes...

... As a prelude homage to Chinese New Year cause it's the Year of The Pig!

Testing the steamed ribs recipe from home the night before my seniors' Chinese cooking class. 

 The spread along with the soup ingredients in class.

Some use hydrated tangerine peel but I like to use fresh orange peel. 

Steamed Ribs in Black Bean Sauce 
Serves 4 

1-1/2 lb. pork side or back riblets, cut into individual mini bone sections 

Marinade: 
1 Tbsp. light soy sauce 
1 tsp. sesame oil 
2 Tbsp. Chinese cooking wine 
1-1/2 Tbsp. sugar 
Dashes of ground white pepper 
1/2 tsp. chicken seasoning 
1 Tbsp. cornstarch 
3 Tbsp. fermented black bean sauce (brand Lee Kum Kee) 
6 cloves garlic, minced 
3 slices ginger, thinly slivered 
1 to 2 red chilies, sliced (optional) 
1 small piece fresh orange peel, thinly sliced then chopped (optional) 
2 green onions, green parts only, chopped 

Marinate ribs with the marinate ingredients, adding cornstarch last for 20 minutes in steaming dish. Pour out excess marinade. 

Marinating in a bit of cornstarch helps smooth out the gritty taste of pork.

Prepping the aromatics for the ribs- garlic, ginger, green onions, red chilies and orange peel.

Note the pickled mustard greens in the bowl chopped for the soup.

Mix black bean sauce, garlic, ginger, chilies and orange peel (both optional) with the ribs. Sprinkle all over with green onions. Steam on rack in skillet, covered with 3 inches water on high heat for 15 minutes or until done. Serve hot.

One plate with chilies and orange peel, the other without.

I love this savoury and tangy pork ribs soup with pickled mustard greens which also appears on Vietnamese tables. It is a great starter to an Asian meal whetting the palate with the sour notes of tomato and pickle-ly mustard greens and with the finishing topping of aromatic sautéed green onions. My family loves this sour soup, nibbling clean the meat off the little riblets and I'm sure it'll be a hit with yours!

Marinating ribs in fish sauce, sugar and soy sauce overnight in a bag for my cooking class.

Pork Rib Soup with Pickled Mustard Greens

Such rave reviews from the seniors. They absolutely adored the tanginess! Double thumbs up!

I love sharing and introducing useful kitchen gadgets, like this hot plate-lifting contraption.

Such a useful tool to remove hot plates from the steamer.

Steam about 15 minutes and ready to eat!

My mom taught me this quick and dirty ribs recipe inspired by umami Japanese miso.

Steamed Miso-Marinated Pork Ribs
Serves 4

Marinate for an hour, 1-1/2 lb. chopped pork riblets in 3 Tbsp. miso (I use red miso), 2 Tbsp. mirin, 2 Tbsp. sake/Chinese cooking wine, 1 tsp. light soy sauce, 2 minced garlic cloves and 2 Tbsp. chopped green onions on steaming plate.

Steam on a rack in a covered skillet with 3 inches water on high heat for 15 minutes or until done. Serve hot.

I shared the dish on a social post and my childhood school mate and fitness pal Kevin Chan picked it up. He made a version for his family using white miso and sliced hydrated dried shiitake mushrooms. Looks comforting and divine.

Photo Credit: Kevin Chan

Full Recipe:

Steamed Ribs in Black Bean Sauce
Serves 4

1-1/2 lb. pork side or back riblets, cut into individual mini bone sections

Marinade:
1 Tbsp. light soy sauce
1 tsp. sesame oil
2 Tbsp. Chinese cooking wine
1-1/2 Tbsp. sugar
Dashes of ground white pepper
1/2 tsp. chicken seasoning
1 Tbsp. cornstarch
3 Tbsp. fermented black bean sauce (brand Lee Kum Kee)
6 cloves garlic, minced
3 slices ginger, thinly slivered
1 to 2 red chilies, sliced (optional)
1 small piece fresh orange peel, thinly sliced then chopped (optional)
2 green onions, green parts only, chopped

Marinate ribs with the marinate ingredients, adding cornstarch last for 20 minutes in steaming dish. Pour out excess marinade. Mix black bean sauce, garlic, ginger, chilies and orange peel (both optional) with the ribs. Sprinkle all over with green onions. Steam on rack in skillet, covered with 3 inches water on high heat for 15 minutes or until done. Serve hot.