DONABE BLACK BEAN SPARERIBS WITH RICE
After a long day of running errands in Chinatown with my parents, they would treat my siblings and me to a clay pot of black bean spareribs with rice. The rice soaked in all the flavors of the delicious spareribs; my favorite part was always the crispy rice that formed on the bottom of the clay pot, almost like the socarrat on paella. Once the small but extremely hot clay pot arrived at the table, my dad would drizzle in the sweet soy sauce and a sizzling sound would tell us it was time to dig in. This recipe gives the same flavors, sizzle and warmth of that dish from years ago, but is scaled for a large donabe, so it can be enjoyed as a family.
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 4 servings
Number Of Ingredients 26
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.)
STEAMED BLACK BEAN SPARERIBS
Steamed black bean spareribs (si zap zing pai gwat in Cantonese) are popular at dim sum restaurants but they are a dinnertime go-to in my family. With just a little marinating and simple steaming you have a tasty dish that is easy to round out with rice or noodles and blanched or stir-fried vegetables. (You can prepare them while the ribs cook.) Fermented black beans are the primary flavoring agent here, providing a unique savory saltiness. Pork sparerib tips come from the ends of spareribs that are butchered to yield St. Louis ribs. The ones sold in Asian markets tend to be about 1 inch thick, while the ones at many grocery stores are about 2 inches thick. If you use thinner rib tips, reduce the steaming to 15 minutes. If you can only find whole spareribs, ask the butcher to cut them crosswise into 2-inch-thick pieces.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
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.
SPARERIBS WITH SALTED BLACK BEANS
Number Of Ingredients 16
Steps:
- Trim fat and remove membranes from pork ribs cut between each rib to separate. Mix 1 teaspoon sugar, 2 teaspoons light soy sauce and the egg in large bowl stir in ribs. Let stand 10 minutes toss with 3 tablespoons cornstarch. Cover and refrigerate 20 minutes.Place beans in bowl cover with warm water. Stir beans about 2 minutes to remove excess salt. Remove beans from water drain well.Cut green onions diagonally into 1-inch pieces. Cut bell pepper into 1-inch squares. Mix 2 tablespoons cornstarch, 1/2 cup broth, 1 teaspoon sugar and 2 teaspoons dark soy sauce.Heat vegetable oil (1 1/2 inches) in wok to 350°. Fry ribs, six or seven at a time, 5 minutes or until golden brown. Remove ribs drain oil from wok, reserving 3 tablespoons. Heat wok until very hot. Add 3 tablespoons reserved vegetable oil tilt wok to coat side. Add garlic, gingerroot and beans stir-fry 15 seconds. Add ribs, green onions, bell pepper and 1/2 cup broth. Cover and cook 2 minutes. Stir in cornstarch mixture cook and stir 15 seconds or until thickened.4 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SPARERIBS IN BLACK BEAN SAUCE
Asian inspired tender pork ribs loaded with fresh ginger, scallions, water chestnuts, garlic, and black beans. For extra crunch & color you can add pea pods, broccoli, red peppers.
Provided by Rita1652
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
STEAMED SPARERIBS WITH BLACK BEAN SAUCE
I have prepared this recipe from the Frugal Gourmet's "Cooking Three Ancient Cuisines" for many years. I have adapted the recipe a bit for my own tastes, of course. Look for the black beans in plastic bags in an asian market or health food store. These are not the canned black beans used in southwest cuisine, they are fermented soy beans leftover from making soy sauce. I serve this as one course in a chinese meal. It simplifies things when you don't have too many stir fry dishes to prepare at the same time.
Provided by Skypoodle
Categories Pork
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Blanch the spareribs in boiling water for 3 minutes then drain.
- Brown the spareribs in a wok and transfer to a large bowl.
- Add all of the rest of the ingredients except the bellpepper and green onions to bowl.
- Mix well then add the pepper and onion.
- Place in a steaming dish and steam for 90 minutes.
Nutrition Facts : Calories 421.4, Fat 29.1, SaturatedFat 10.5, Cholesterol 88.5, Sodium 775.6, Carbohydrate 8.7, Fiber 0.8, Sugar 2.1, Protein 21.2
SPARERIBS WITH TANGERINE-BLACK BEAN GLAZE
Little spareribs with "oriental" glazes were quite popular in the fifties. The sweet lacquers were composed primarily of ketchup, soy sauce and ginger, and they were nice complements to the rich meat. Forty years of progress at the supermarket have given us access to many more Asian ingredients, not to mention a taste for zestier fare. The glazes today tend to be like this one-complexly flavored and definitely more authentic.
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Position rack in center of oven; preheat to 400°F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in heavy-duty foil; set on rimmed baking sheet. Bake ribs 45 minutes. Cool slightly. Unwrap; drain juices. Cut racks into 3-rib sections.
- Mix ketchup and next 8 ingredients in large bowl to blend.
- Line same baking sheet with foil. Dip ribs into sauce. Place ribs, meaty side up, on sheet. Roast 15 minutes. Dip into sauce again. Roast until meat is very tender and ribs are glazed, about 15 minutes. Sprinkle sesame seeds over ribs; roast 10 minutes longer. Cut into individual ribs.
- *Available at Asian markets and in the Asian foods section of some supermarkets.
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