Dim Sum Style - Steamed Black Bean Pork Ribs

Since moving away from Edmonton and a few great dim sum restaurants (Jumbo, Cha For Tea to name just 2) I have had to resort to making my own dim sum again.  It is easy enough but when I want dim sum I like to be able to yell at the family to "Get your coats on, I'm hungry!" and jump in the car. Now when I desire dim sum, some advance planning is required, it's delicious, but planning has never been my strong suit. Anyway, here's my version of black bean pork ribs.

This is a common dish and a million similar recipes exist in the food blogosphere, so here is my addition to the recipe box.

1 pound pork ribs, sweet and sour cut (about 1" pieces)

1 Tbsp dry sherry or sake

2 tsp sugar
1 tsp salt
1 tsp sesame oil
1/2 tsp white pepper
2 Tbsp cornstarch
1 Tbsp water
2 Tbsp minced hot pepper (green or red, or both!)
2 Tbsp fermented black beans - rinsed, drained, set aside

Mix all ingredients together and place in a container with a tight-fitting lid.  Refrigerate for 4 hours, overnight is best however.

Once ribs have marinated sufficiently, place into a heatproof bowl the correct size to allow it to fit into a steamer.

Bring 1 quart of water to a boil, then place the steamer rack over the water then place the rib mixture.

Steam for 10 minutes, give the ribs a stir then cover and steam for an additional 10 minutes.

The ribs are ready when they are opaque and a thickened sauce has developed.  If any pink remains steam for an additional 10 minutes. I will often steam them for 40 minutes, stirring every 10 minutes to get them very tender.

Serve in the steaming bowl or transfer to smaller dim sum size plates for service.
I love the ribs over steamed jasmine rice or fried noodles. Yummy!