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Add a photoServings: 4
Ingredients
- 1 lb Pork spareribs, cut crosswise into 1-inch strips
- 1 x One-inch piece dry tangerine peel (optional)
- 2 Tbsp. Salted black beans
- 1 tsp Peeled, chopped fresh ginger
- 1 Tbsp. Chopped garlic
- 1/4 tsp Salt
- 1 tsp Sugar
- 1 Tbsp. Each, dark and light soy sauce or possibly:
- 2 Tbsp. Light soy sauce
- 1 Tbsp. Rice wine
- 1 tsp Sesame oil
- 1 sm Red or possibly green chile pepper, sliced (optional)
- 1 x Green onion, minced
Directions
- Cut ribs between the bones into 1-inch pcs. Trim off excess fat. Put ribs into a mixing bowl.
- Soak the optional tangerine peel in warm water for 10 min. Drain, finely mince and set aside.
- Rinse the black beans with hot water; drain. Gently mash the beans, ginger, garlic, salt and sugar into a paste. Stir in the tangerine peel, soy sauces, wine sesame oil and chile pepper. Pour over the spareribs and mix well. Transfer to a shallow, 9-inch, heat-proof plate (a glass pie plate is perfect) and chill for at least 30 min.
- Let the plate of ribs come to room temperature. Place in the steamer, cover and steam over boiling water (medium-high heat) for 45 min. Check water level frequently and replenish with boiling water when needed.
- Serves 4 as part of a multi entree Chinese meal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 4 servings | |
| Calories 269 | |
| Calories from Fat 178 | 66% |
| Total Fat 19.81g | 25% |
| Saturated Fat 6.16g | 25% |
| Trans Fat 0.18g | |
| Cholesterol 64mg | 21% |
| Sodium 787mg | 33% |
| Potassium 324mg | 9% |
| Total Carbs 6.74g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.46g | 1% |
| Protein 14.44g | 23% |
