Steamed Pork Ribs With Sour Plum Recipe

Picture this: succulent, flavor-packed pork ribs that have soaked up all the deliciousness of tangy sour plums and the umami punch of fermented black beans—it’s not just a dish, it’s an experience! Let’s dive into the world of irresistible aromas and tender bites with this steamed pork ribs recipe that’s about to become your new favorite obsession.

I savor the tender, bite-sized pork ribs that soak in the umami-rich sauces of light soy and oyster. The vibrant tang from dried sour plums adds to the delicate balance of flavors.

Shaoxing wine and sesame oil bring together the garlic and ginger for an aromatic pork rib that’s as masterfully cooked as any dish in a Chinese banquet.

Steamed Pork Ribs With Sour Plum Recipe Ingredients

• Pork Ribs: Rich in protein, providing essential amino acids.
• Dried Sour Plums: Adds tangy, sour flavor and aids digestion.
• Light Soy Sauce: Brings a salty umami taste, low in calories.
• Oyster Sauce: Savory and slightly sweet, enhances depth of flavor.
• Shaoxing Wine: Adds complexity and aroma, slightly sweet.
• Sesame Oil: Provides nutty aroma, contains healthy fats.
• Fermented Black Beans: Rich in umami, adds a savory depth.

Steamed Pork Ribs With Sour Plum Recipe Ingredient Quantities

• 500g pork ribs, cut into bite-sized pieces
• 2 dried sour plums, chopped
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 small knob of ginger, sliced
• A pinch of white pepper
• 1 tablespoon fermented black beans, rinsed and roughly chopped
• 1 red chili, sliced (optional)
• 2 sprigs of spring onion, chopped, for garnish

How to Make this Steamed Pork Ribs With Sour Plum Recipe

1. In a mixing bowl, combine the rib portions with light soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, sesame oil, minced garlic, sliced ginger, white pepper, chopped sour plums, and fermented black beans. Mix well to ensure the ribs are evenly coated.

2. Plastic wrap should cover the bowl, and then the ribs should go into the fridge for a half hour to an hour, with no less than 30 minutes of stay time, and no more than an hour, to ensure the ribs get the proper marination. Do not set the temperature of the refrigerator any higher than 38°F for the next part. Allow the ribs to soak in the flavors.

3. Fill a steamer with water and heat it to a boil over medium-high heat.

4. After marinating, the ribs go to a shallow, heatproof dish that fits in the steamer basket.

5. If you’re using red chili, sprinkle the sliced chili over the top of the marinated ribs to give them even more heat and flavor.

6. Place the dish with the ribs in the steamer basket, being careful to take the ribs’ tenderness into account. They have been simmered and are now very close to falling off the bone.

7. Reduce the heat to medium, equip the steamer with its lid, and apply steam to the ribs for a duration of approximately 45 to 60 minutes, or until they achieve the dual state of tenderness and doneness.

8. From time to time, check the water level in the steamer and add boiling water if necessary to ensure that it can steam continuously.

9. After cooking, take the dish out of the steamer with care. Allow the ribs to sit for a few moments before serving.

10. Finely chop the spring onions and use them to garnish the pork ribs after they have been boiled and then steamed (in that order) until tender. They also happen to be deliciously savory and slightly sweet when served hot—preferably right off the plate and onto the waiting mouth.

Steamed Pork Ribs With Sour Plum Recipe Equipment Needed

1. Mixing bowl
2. Plastic wrap
3. Refrigerator
4. Steamer with lid
5. Heatproof shallow dish
6. Knife
7. Cutting board
8. Measuring spoons
9. Stove or cooktop
10. Tongs or heat-resistant gloves (for handling hot dishes)
11. Spoon or spatula (for mixing and serving)

FAQ

• Can I use fresh plums instead of dried sour plums?You can use fresh sour plums when available; however, the flavor won’t be quite the same. You might have to adjust the sugar to get it to taste like it should.
• Is there a substitute for Shaoxing wine?A good substitute for Shaoxing wine is dry sherry. If you are avoiding alcohol, use chicken broth; however, the flavor will not be the same.
• Can I make this dish without the fermented black beans?The fermented black beans lend a distinct taste, but if you can’t find them, feel free to leave them out.

  A dash of soy sauce or a bit of miso will add the same umami boost. And neither will make your dish taste like Asian food.

  Both are foods of many, and Asian is but one flavor of fermented black beans.

• How do I know when the pork ribs are fully cooked?Pork ribs must be tender and must not have any pinkness inside. To achieve this, it seems adequate to steam them for 20-30 minutes, but if the quality of the meat or the cooking method varies, times can change. Also, rib size makes a difference, as do steaming method and efficiency.
• Is it necessary to use a steamer basket?Using a steaming rack in a large pot with a tight-fitting lid isn’t the only substitute for a steamer basket; it is also an excellent option. According to the experts at Serious Eats, both methods of steaming—using a rack versus using a basket—are effective.
• How can I make the dish spicier?If you want to increase the heat, think about incorporating more sliced chili or a splash of chili oil into the marinade or the finished dish.

Steamed Pork Ribs With Sour Plum Recipe Substitutions and Variations

Tamari can be used in place of light soy sauce to provide a gluten-free alternative.
Mushroom stir-fry sauce is a vegetarian alternative and can be used in place of oyster sauce.
If you can’t find Shaoxing wine, you can substitute it with dry sherry or mirin.
Arrowroot powder or potato starch can replace cornstarch.
A tablespoon of lemon juice or rice vinegar can be substituted for dried sour plums to add tanginess.

Pro Tips

1. Marination Tip For even deeper flavor, you can marinate the ribs overnight in the refrigerator. Just make sure they’re well-covered to avoid drying out, and the flavors will permeate the meat even more thoroughly.

2. Ginger and Garlic Infusion Crush the garlic slightly before mincing to release more flavor. For the ginger, instead of just slicing, you can also gently bruise the pieces to extract more of its essence during steaming.

3. Degreasing Option After steaming and before garnishing, let the ribs rest for a few minutes. If desired, use a spoon to skim off some of the excess fat that may have emerged during cooking for a leaner dish.

4. Steaming Setup Ensure that the steamer basket is not overfilled. The steam should be able to circulate around the dish freely to cook the ribs evenly. Arrange the ribs in a single layer for the best results.

5. Flavor Boost If you like your dishes with a bit more umami, consider adding a little extra chopped fermented black bean sauce after steaming, or even a dash of fish sauce during the marination phase for a more complex flavor profile.