Ask your butcher for tail-end ribs! Why do we rinse spare ribs in water?ĭim sum restaurants typically serve spare ribs that are traditionally light in color, unlike the smoky, charred look of American BBQ ribs. Generally, we like steamed dishes to not feel so heavy on the tongue or harsh on the stomach. In a steamed dish like our Spare Ribs with Black Bean Sauce, using fatty ribs may result in an overly greasy, heavy dish. My dad says it's better to select ribs towards the tail-end of the pig, as these tend to be less fatty. That way, they will cook evenly and be in easy-to-eat sizes. Then, cut into small cubes so each piece has a short rib through it. Louis-style ribs, and ask the butcher to cut across the bones for you so you end up with long strips with short rib sections. If they don't sell pre-cut ribs, you can get St. Some grocery stores have pre-cut ribs that are already cut across the bone. Tips for selecting and preparing spare ribs Don't forget that you can scale the recipe up and down!Ĭheck out a quick story summary of our recipe! We also have red chili pepper and green onion for garnish on top.Ĭheck the ingredient list above to see precise amounts, and how to mix them into the spare ribs. Our recipe for black bean sauce calls for salt, sugar, light soy sauce, oyster sauce, Shaoxing wine, garlic, ginger, rehydrated mandarin orange peel, cornstarch, sesame oil, and of course, black beans. We don't recommend using pre-mixed or pre-made black bean sauce because they may include additives and preservatives that you're not familiar with, and making your own is so easy! How to make black bean sauce like a Chinese chef The characters are a reference to the sweet and savory snacks that 10th century teahouses in Guangzhou served to traveling merchants the large international port as part of their journey along the Silk Road.ĭim sum is widely considered a Cantonese delicacy, but it evolved from a wide range of influences, since Guangzhou was and still is a critical multicultural hub for Chinese trade.
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