Spareribs With Salted Black Beans Recipes

Steps:

• Using scissors or a knife, cut the strips of spareribs between each bone into about 1 1/2-inch pieces and add them to a large bowl. Sprinkle 2 tablespoons salt all over the riblets and cover with cold water. Let soak for 30 minutes.
• Pour the riblets along with the water into a colander and rinse with cold water. Shake out the excess water and place the colander directly back in the bowl to allow any remaining water to drain out.
• Whisk the fermented black beans, cornstarch, dark soy sauce, light soy sauce, Shaoxing wine, sugar, sesame oil, white pepper, garlic, ginger, Fresno chile and 1 tablespoon of the vegetable oil in a medium bowl until combined. Add the riblets to the mixture and toss well until everything is fully coated. Marinate, refrigerated, for 1 1/2 hours, then remove from the refrigerator and marinate at room temperature for an additional 30 minutes.
• Put the rice in a medium bowl and cover with water; drain. Repeat until the water runs clear, 6 to 8 times; drain well in a fine-mesh sieve.
• Meanwhile, fill a large donabe with 2 1/2 cups water and bring to a boil over medium heat. Reduce to a simmer over medium-low heat, add the rice and smooth it into an even layer with a rubber spatula. Cover and cook until most of the water has been absorbed but some is still visible between the grains, 3 to 5 minutes; the rice will still be raw. Drizzle the remaining 2 tablespoons vegetable oil mainly along the sides of the donabe and a little in the middle. This will help create the crust on the bottom. Using tongs or chopsticks, arrange the riblets in an even layer on top of the rice (try not to include the liquid from the marinade). It is okay if the riblets touch the rim of the donabe. Cover and continue to cook over medium low until the riblets and rice are completely cooked through, 15 to 20 minutes.
• Carefully transfer the donabe to a trivet and let sit for 10 minutes. Use caution when removing the lid as the steam can burn. Top with cilantro or scallions and drizzle with Sweet Soy Sauce.
• Heat the oil in a small saucepan over medium heat. Add the scallions, ginger and garlic and cook until golden brown, about 2 minutes. Add the sugar, light and dark soy sauces, sesame oil, white pepper and 1/4 cup water and simmer until the garlic and ginger coins have softened, 3 to 5 minutes. Remove from the heat and let sit for 15 minutes. Strain through a fine-mesh strainer and transfer to a small bowl until ready to serve. (The sauce can be made ahead and stored in the refrigerator for up to 3 days.)

Steps:

• If the sparerib tips come in a slab, cut them into individual ribs.
• Toss together the ribs, light soy sauce, fermented black beans, cooking wine, sugar, sesame oil, garlic, 1 teaspoon salt and 1/8 teaspoon white pepper in a large bowl. Let marinate at room temperature for at least 30 minutes and up to 2 hours.
• When the ribs are almost ready, prepare a steamer setup with a rack in a large pot or wok (see Cook's Note). Add enough water to the pot so it reaches just below the rack, cover the pot and bring to a boil.
• Add the cornstarch and oil to the ribs and mix well. Place the ribs in a single layer on a large heatproof rimmed plate or shallow bowl that fits inside the pot. Sprinkle the ribs with the chiles.
• Place the plate on the rack in the pot, cover and steam until the ribs are opaque on the exterior and cooked through, 25 to 28 minutes (see Cook's Note). Garnish with the scallions and carefully remove the plate from the pot using tongs or oven mitts.

Steps:

• Mash beans, ginger and garlic.
• Heat peanut oil in wok or frying pan.
• Salt and pepper ribs and sauté in oil. Drain excess fat and turn ribs frequently. Add black bean mixture when ribs are lightly browned. Mix well. Add stock, stir and cover. Reduce heat when mixture begins to boil and cook 25-30 minutes. Dissolve cornstarch in water to thicken. Add soy sauce, sugar, scallions, water chestnut and cornstarch to ribs and mix well.
• Continue cooking 1-2 minutes.
• Just before serving, add sesame seed oil and mix. Top with seeds.