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Steamed Black Bean Pork Spareribs

This recipe works best with St.Louis style ribs, but you will need to have the butcher cut the ribs crosswise into small sections. Once cut down into smaller chunks, these meaty ribs cook quickly in a flavorful sauce. 

Before adding the sauce to the ribs wash them in cold water mixed with cornstarch and pat them dry. The rinsing process cleans out any residue from the bones for a cleaner flavor and better appearance.

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1 ½ - 2lbs St. Louis style pork ribs, cut crosswise into small sections then cut between the bones to make small chunks

Water to cover the ribs

2 tbs cornstarch


4 tbsp black bean garlic sauce

2 tbs oyster sauce

2 tbs soy sauce

2 tbsp cooking wine or dry white wine

1 tsp sugar

2 tbs cornstarch

3 cloves minced garlic

1” piece of fresh ginger, peeled and slivered

1 small red chili, cut into very thin strips, scattered over the ribs and sauce

Sesame oil to drizzle


Heat the oven in the Convection Steam mode 212℉

Place the ribs in a large bowl, add water to cover, and the cornstarch. Agitate with your hands, discard the water and rinse for a minute until the water is clear. Pat the ribs dry and place in a large oven-proof baking dish.

Mix the sauce ingredients together and pour over the ribs.  Scatter the thinly sliced red chilies over the ribs and drizzle a little sesame oil over the top of the ribs. Place the dish in the oven and steam for 20 - 25 minutes until the ribs are tender.

4 Servings


Paul Tang

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BBQ Pulled Turkey

Turkey pieces slowly braised in a homemade BBQ sauce then pulled off the bone and served with cornbread or soft rolls is a delicious easy dish to prepare and a perfect dish for entertaining. This dish can be cooked covered in Convection or uncovered in the Steam oven.

The homemade BBQ sauce is also key to achieving great flavor with this recipe so begin by preparing the BBQ sauce and let it simmer for about 30 minutes. While the sauce is simmering, season the turkey pieces and set them aside to absorb the flavors. Even though the skin is discarded when shredding the turkey, braising the turkey with the skin on does add to the fat content but most importantly it adds great flavor.


Larissa Taboryski


For the BBQ sauce

2 tbsp butter + 1tbs oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

Combine the following ingredients

3/4 cup of apple cider vinegar

¾ cup ketchup

1 Tbsp tomato paste

2 tbsp Worcestershire sauce

2 tbsp dry mustard powder

2 tsp smoked paprika

1 cup water

For the turkey

2 bone-in turkey thighs or a combination of bone-in  leg and thigh or leg and breast

1 tsp smoked paprika

2 tsp Kosher salt

1 tsp pepper

1 Tbsp chipotle chili in adobo sauce (optional)


A large oven-safe pan or Dutch oven is ideal for preparing the sauce then you can just put the turkey pieces into the sauce and transfer the pan to the oven. Otherwise, prepare the sauce in an oven safe casserole, and add the turkey pieces.

Saute the onions in the butter and oil over moderate heat until softened. Stir in the garlic and cook gently for a few minutes then add the remaining sauce ingredients that you have combined. Simmer over a gentle heat for about 30 minutes.

Meanwhile, season the turkey pieces with paprika, salt, and pepper and set aside.

Heat the oven, Convection Bake 325F (163C) or Steam Braising 325F (163C). 

Add the turkey pieces to the BBQ sauce and stir in the Chipotle Chili pepper if using. These peppers add a wonderful touch of smokey heat to the sauce. Place the pan in the oven (covered if using Convection) and cook for 1 ½ - 2 hours until the meat is very tender and easily falls off the bone.

In order to “pull” the turkey remove the pieces from the hot sauce and set aside to cool. Remove the skin, discard the bones and shred the meat by hand or with a fork and knife. Return to the pulled turkey to the sauce and reheat if needed before serving.

Serves 4 - 6

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