Steamed Red Fermented Bean Curd Pork Baby Back Ribs (南乳蒸排骨, Naam4 Jyu5 Zing1 Paai4 Gwat1)

Here’s another easy to prepare pork rib recipe using red fermented bean curd and steaming takes only 30 minutes to finish the dish. Serve with some vegetables and rice, and dinner is served!

Enjoy!

Ingredients

1.5 lb.	700 g.	Pork baby back ribs (排骨, paai4 gwat1), cut into individual ribs
2-4	2-4	Cakes red fermented bean curd (南乳, naam4 jyu5)
1 slice	1 slice	Ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
1 Tbs.	15 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
		Water for steaming

 

Equipment

12 in.	30 cm.	Steamer (or larger)
9 in.	23 cm.	Plate or bowl for steaming
		Plate lifter

 

Instructions

1. Wash and cut the pork baby back ribs into individual pieces. The number of ribs that will fit into a plate will depend upon the size of ribs and the plate or bowl used for steaming. For a 9-inch (23 cm.) plate, approximately 5-8 ribs (about ½ a rack of baby back ribs) can be used.
2. Make the sauce in a small bowl: mix together the red fermented bean curd, crushed garlic and ginger, and Shaoxing rice wine or dry sherry. You want to make a paste, so you can reduce the amount of Shaoxing rice wine before the mixture becomes too liquid. The number of red fermented bean curd cakes to use depends upon personal taste, use more if you want a stronger flavor.
3. Apply the sauce to the ribs and coat every surface with the paste. Arrange the pork baby back ribs in the steaming plate.
4. Add water to the steamer and cover. Bring the water in the steamer to a vigorous boil before adding the pork baby back ribs and steam on high heat for 5 minutes. Reduce the heat to medium to medium-low and steam for another 25 minutes.
5. At the end of the cooking time, use a plate lifter to remove the plate with the pork baby back ribs from the steamer. Serve with steamed rice.