😊 Dad's JUICY Taro Steamed Spare Ribs (芋頭蒸排骨)!

black bean sauce

🥗Healthier: miso paste

💰Cheaper: soy sauce

Miso provides umami flavor while being lower in sodium.

spare ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner and cheaper while still being flavorful.

Wash the fermented black beans with warm water 3 times, then soak them in water for at least 5 minutes.

Prepare the spare ribs by peeling off the membrane to make them less tough. Rinse the ribs under water and cut them into individual pieces.

Make the marinade by mixing together 2 tbsp of cornstarch, 1/2 tsp of salt, 1 tsp of sugar, 1 tbsp of oyster sauce, 1 tbsp of light soy sauce, 1/2 tsp of dark soy sauce, 1 tsp of baking soda, 1 tbsp of cooking wine, 2 tbsp of water, and 1/4 tsp of white pepper.

Smash and mince one slice of ginger and two cloves of garlic, then add them to the marinade along with the soaked fermented black beans.

Mix the marinade with the spare ribs and let it marinate for half an hour to an hour.

Prepare the taro by cutting it into about 1 lb, peeling the skin, and washing it. Cut the taro into 1-2 inch cubes.

Layer the marinated spare ribs in a steaming dish and place the taro cubes on top.

Fill a steamer pot with water and bring it to a boil over high heat.

Once boiling, place the steaming dish with ribs and taro in the steamer, cover, and steam for 30-40 minutes until the ribs are tender and the taro is cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens