Steamed spare ribs with vegetables in black bean sauce
A steamed spare ribs and vegetables with black bean sauce recipe to make your own dim sum-inspired one-dish meal gluten-free and fuzz-free.
Servings: 2 people
Calories: 723kcal
Ingredients
- 1 lb Pork spare ribs cut across the bones and cubed
- 1 Sweet bell pepper cored and cubed
- 1 cup Eggplant cubed
Black bean marinade
- 1 tbsp Dried preserved black beans
- 1/4 cup Water or stock for deeper flavor
- 1 tbsp Cooking oil or sesame oil for extra flavor
- 1 tsp Garlic powder
- 1/4 tsp Ground black pepper or white pepper powder
- 1 tbsp Cornstarch or arrowroot starch
Instructions
- In a mixing bowl, mix preserved black beans and water. Set aside for 20 minutes until water turns brown like soy sauce
- With a fork, lightly crush the soaked black beans to release flavor
- Add cooking oil, garlic powder, ground black pepper to soaked black beans and water and mix well
- Add cubed pork ribs into marinade mix and stir until well mixed
- Add cornstarch to the pork ribs and mix until well-coated on all sides. Set aside to marinade for at least 30 minutes
- Spread cubed eggplant and sweet bell pepper pieces in a steamer-safe dish. I used a 9-inch glass pie dish
- Place marinated pork ribs into the dish in-between the vegetables. Then pour the remaining marinade evenly over the vegetables
- Steam on high heat for 15-20 minutes depending on the size of pork rib pieces. Meat should appear shrunk with bone sticking out on both ends when cooked
- Serve as is or with your favorite rice