Steamed Black Pepper Sauce Pork Ribs (黑椒汁蒸排骨, Hak1 Ziu1 Zap1 Zing1 Paai4 Gwat1)

This is a pretty easy dish to prepare since bottled Lee Kum Kee brand black pepper sauce is used to flavor the pork ribs before steaming. In this case, the ribs were left as a block of 2-3 ribs, but you can also use individual cut ribs. Towards the end of the steaming, the sugar snap peas are added to the plate, making this a one plate recipe.

Enjoy!

Ingredients

1.5 lb.	700 g.	Pork ribs (排骨, paai4 gwat1)
2 Tbs.	30 ml.	Lee Kum Kee brand black pepper sauce (黑椒汁, hak1 ziu1 zap1) or equivalent
½ lb.	250 g.	Sugar snap peas (蜜豆, mat6 dau6)
		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 remove the string from the sugar snap peas by holding the sugar snap pea in one hand and pulling the string the length of the sugar snap peas with the other.
2. Wash the pork ribs. For this dish, the ribs were kept as a block of 2-3 ribs, but individual cut ribs can be used. Marinate the pork for at least one hour with the black pepper sauce. Arrange the pork ribs in the steaming plate.
3. 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 minutes before the end of steaming, add the sugar snap peas to the plate with the pork ribs.
4. At the end of the cooking time, use a plate lifter to remove the plate with the pork ribs from the steamer. Serve with steamed rice.