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Steamed Black Bean Sauce Pork Spareribs

Steaming

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.

If you are in the mood for dim sum Steamed Black Bean Pork Spareribs are cooked in 20 minutes. It is a flavorful option that to have with green veggies
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Ingredients

Ribs

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

Sauce

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

Preparation

Heat the oven in the Convection Steam mode 212°F.


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.  Drizzle a little sesame oil over the top of the ribs just prior to cooking. Place the dish in the oven and steam for 20 - 25 minutes until the ribs are tender.

4 Servings

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Paul Tang

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Steamed Snap Pea and Asparagus Salad with Radish

In this recipe both the snap peas and asparagus cook for the same amount of time, so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing. 


Paul-Tang1_edited.jpg

Larissa Taboryski

PDF Recipe

Ingredients

2 - cups snap peas, strings removed

1 - bunch asparagus, trimmed and cut into into thirds

4 - medium sized radishes, halved and cut into ½” thick slices

¼ - cup vegetable oil

2 - tbsp rice vinegar or apple cider vinegar

2 - tbsp chopped fresh mint

Preparation

Heat the Combi steam oven in the Steam Mode 212 degrees.


Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.


Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.


Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.


Serves 4 - 6

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