This recipe is a classic Cantonese-style steamed pork dish
using pork ribs and fermented bean curd, with a notable twist to the recipe –
using the whole pork baby back rib instead of using cut 1- to 2-inch rib pieces.
Marinating the ribs is also not usually done in the classic recipe, so feel
free to omit this step if you’re in a hurry to make and eat this dish!
The number of pork ribs used in this recipe is governed by the
size of the plate than can be placed into the steamer. You want to have one
layer of individual ribs in the plate with the topping. The baby back rib is
the right size to fit into the steamer plate for cooking and for eating. You
can of course use cut ribs (just pile them in the plate!) in this recipe
instead of whole baby back ribs, but normal pork ribs are not recommended since
they would be too big to fit into the steaming plate and to eat.
For this recipe, ½ of the baby back pork rib rack was used, about
7 ribs. The whole rack was cut into individual ribs, marinated, and then used
in two recipes. The first being, Pork Baby Back Ribs with Black Bean and Garlic,
whose recipe can be found here, and this recipe. Both recipes are classic
Cantonese steamed dishes except for the use of the whole baby back rib.
Enjoy!