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Steamed Black Bean Spareribs recipe?

  • m

Does anyone have a recipe for steamed black bean spareribs? I am talking about the type you eat at dim sum restaurants. They are different compared to when you order "family style". Usually its oily but oh so delicious!

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  1. Here's a link to Joyce Jue's version.

    Link: http://homecooking.about.com/library/...

    7 Replies
    1. re: Melanie Wong

      That's pretty close to the way I make steamed spare ribs, except I don't use the tangerine peel, and I like to mince up a serrano or jalapeno pepper in the mix. I also toss the rib pieces with some cornstarch before pouring the bean mixture over them.

      1. re: ricepad

        I'd encourage you to try it with the tangerine peel. That's the secret ingredient.

        1. re: Melanie Wong

          My aunt has been telling me the same thing, but I never remember to get tangerine peel when I'm shopping. Can I make my own from...uh...tangerine peels? Or is there an 'Ancient Chinese Secret" to prepping them?

          1. re: ricepad

            You can make you own. But you need to the right one. I believe in California it is called the honey tangerine.

            Carefully make a cross on top of the tangerine and peel back carefully. Then find a dry place and hang it up to dry completely. The store in a dry place in a jar and/or metal box or plastic bag. Keep forever. A friend got some for us from China and it was better than local tangerine. It was not the drying process but the sweetest of the tangerine.

            You can buy the ready dry in most Chinatown's.

            Really adds a lot of favor.

          2. re: Melanie Wong

            Wow. Thanks for taking the extra step of opining on the tangerine thing. I had already decided to make it this weekend without the tangerine.

            1. re: Melanie Wong

              Wow. Thanks for taking the extra step of opining on the tangerine thing. I had already decided to make it this weekend without the tangerine.

          3. re: Melanie Wong

            Melanie,
            Does her version taste similar to the dim sum version? Does it have the same "oily" consistency?

          4. I have a theory and will try it out this weekend if at all possible.

            1. I may not be able to get around to it this weekend, but I will try very soon. My feeling is that tangerine peel has no role in the d/s version, rather it's the balance between the black beans and soy. Oy!