Chǐzhī Páigǔ (豉汁排骨)

Name: Chǐzhī Páigǔ
Total time: 107 min
Yield: 4
Cuisine: China
Ingredients: 450 g pork ribs; 1 tsp baking soda; 480 ml water; 1 tbsp cornstarch; 0.5 tsp salt; 1 tbsp vegetable oil; 1 tbsp garlic; 1 tsp ginger; 1 tbsp fermented black beans; to taste fresh chili; 0.5 tbsp light soy sauce; 0.5 tbsp oyster sauce; 0.5 tbsp Shaoxing rice wine; 0.25 tsp white pepper, ground; 0.25 tsp sugar; to taste green onion

China

A light home version of the classic dim sum dish—braised ribs with fermented black beans. The ribs become tender, aromatic, and rich with soy sauce and spices.

Ingredients

450 g pork ribs
1 tsp baking soda
480 ml water
1 tbsp cornstarch
0.5 tsp salt
1 tbsp vegetable oil
1 tbsp garlic
1 tsp ginger
1 tbsp fermented black beans
to taste fresh chili
0.5 tbsp light soy sauce
0.5 tbsp oyster sauce
0.5 tbsp Shaoxing rice wine
0.25 tsp white pepper, ground
0.25 tsp sugar
to taste green onion

Steps

Place the ribs in a large bowl, add the baking soda and water, stir until dissolved, let soak for 30 minutes (up to 2 hours).
Drain the water, rinse the ribs thoroughly under running water and pat dry with paper towels.
Sprinkle the ribs with salt and cornstarch, rub well to coat each piece.
Heat vegetable oil in a wok, sauté garlic, ginger and fermented black beans over low heat until fragrant, then add fresh chili, light soy sauce, oyster sauce, Shaoxing rice wine, ground white pepper and sugar, quickly heat for 10 seconds and remove from heat.
Cool the sauce, pour it over the ribs, mix thoroughly, and let marinate for at least 30 minutes (or overnight in the refrigerator).
Arrange the marinated ribs in a single layer on a plate suitable for steaming.
Bring water to a boil in a steamer, place the plate with ribs on the rack and steam over medium‑high heat for 20 minutes.
Garnish the finished dish with sliced green onion and serve immediately, for example with steamed rice.