But back to the point, the steamed spare ribs are super tasty. At home we just eat over rice. Super yummy. Super easy.
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Top layer of steamed spare ribs all ready to eat |
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Steamer on wok: water barely touches the bottom of the steamer |
Ingredients
Spare Ribs (niblets) | 2 lbs | |
Black Fungus | 1/2 cup | |
Garlic | 10 gloves, ground | |
Ginger (fresh, grated) | 1/2 tsp | |
Cooking Wine Vinegar | 4 tbsp | |
Dark Soy Sauce | 2 tbsp | |
Canola | 1 tbsp | |
Sesame Oil | 1 tbsp | |
Black Pepper | 1 tbsp, freshly ground | |
Chili Peppers | 1 pepper, sliced | |
Preparation:
- If the spare ribs are in strips, cut exactly between each bone so each piece has a 'rib'
- Wash ribs in vinegar and salt solution (sit for 5 minutes) and rinse
- In a marinating dish (preferably with a lid), add all other ingredients
- Add ribs, lock dish and shake to coat every rib well
- set in fridge (closed) to marinate, preferably overnight
- In a bamboo steamer (or regular steamer, if you don't have bamboo) place parchment down on each level.
- Spread marinated ribs out evenly on each level of steamer
- In a small bowl, add the black fungus and boiling water. Let sit for 10 minutes
- In a wok, heat enough water (just to touch the bottom of the steamer) to a boil
- Drain fungus and sprinkle on top of ribs
- (optional) sprinkle on sliced chilis
- When pot comes to a boil, place steamer on top of pot
- Steam for 20 minutes and serve