Pork Short Ribs in Black Bean Sauce

Pork! The other white meat. Once again, the cravings hit me hard and I could not stop thinking about steamed pork ribs - much like (or the same?) dim sum pork ribs. I found the best place to find the short ribs are at your nearest Asian supermarket. The market has them neatly packaged and all you can do is cut in between the bones! I also cheated a bit and bought store bought black bean sauce. :) Hey, cooking does not have to be 100% from scratch all the time!

Ingredients: 
1lb of pork short ribs - cut into one inch cubes - or between the bones
1 tablespoon of black bean sauce - little goes a long way
1 tablespoon of cooking rice wine
1 teaspoon of sugar
2 teaspoons of cornstarch or tapioca flour
1 teaspoon of sesame oil
1/2 cup of sliced ginger

Optional: 5 Thai chili peppers

Short ribs cut into 1" cubes

Step one is adding the first 6 ingredients in a bowl and marinating over night (if possible). To be honest, I did not marinate at all and it still tasted delicious! Can you tell I go with the flow when it comes to cooking? If I have the time or patience I would definitely marinate - it would taste even more delicious!

 

Second step is adding the incorporated ingredients to a round cake pan (unless you have a steamer) and place into a pot (see picture below) and then cover with a lid. 

My make shift steamer :) That's a pyrex glass bowl - those things can go into the oven.

Volia make shift steamer!! You want to make sure that the cake pan is high enough so water does not get in while its steaming. Otherwise you'll get some really bland pork ribs. EW! Cook for thirty minutes or until not pink - make sure to check the water levels periodically. Fill accordingly. Just cover and just let the steam do the cooking!

 

Short Ribs over rice - nomnomnom

Enjoy!

XX

Kathy