Chinese Pork Spare Ribs Black Beans | Dim Sum Thursdays | Wally Cooks Everything

☕️ Buy me a coffee https://bit.ly/49DITyq One of the easiest dim sum menu items to recreate at home, my Steamed Pork Spare Ribs with Black Beans. Follow along with a few simple Chinese restaurant tips and you'll make this popular dim sum steam cart favorite right in your home kitchen. Whether you eat this dim sum style with a cup of hot tea. Or over rice this is one dish that'll put a smile on your face. Please Support My Passion Project 🎥: http://bit.ly/42yMWYg ---------------------------------------- INGREDIENTS: 500g Pork Spare Ribs 1 Teaspoon Chinese Salted Black Beans 3 Large Garlic Cloves 1 Large Chili 1 Teaspoon Baking Soda 1/4 Cup Water 1 Tablespoon Chinese Cooking Wine 1 Tablespoon Light Soy Sauce 1 Tablespoon Oyster Sauce 1 Teaspoon White Sugar 1/2 Teaspoon Ground White Pepper 1 Tablespoon Cornflour (a.k.a. cornstarch) 1 Teaspoon Oil In a large mixing bowl add pork spare ribs with baking soda and water. Rub baking soda solution into all spare rib and let sit for 15 minutes. Rinse spare ribs thoroughly until water runs clear. Then fill bowl with enough water to cover spare ribs and let sit for 20 minutes. Strain pork spare ribs, use paper towels to dry the pork as much as possible. Keep the pork in a strainer to get rid of even moisture. Meanwhile mince the garlic well and add all the seasoning ingredients into a bowl. EXCEPT cornflour and oil. Add spare ribs and mix well for a few minutes. Then add 1 tablespoon cornflour and mix for a few minutes or until pork spare ribs look milky white. Then add teaspoon oil and continue mixing for another minute. Cover and let pork spare ribs marinade in fridge for 30 minutes. Leave overnight in fridge for best results. For better steaming result it is best to use a plate with a flat bottom and a lip that is at least 1 inches high. Spread pork spare ribs on top and sprinkle a teaspoon of salted black beans and sliced chili. Steam on medium heat for 13 minutes and then enjoy! ---------------------------------------- ►Full recipe and ingredient list coming soon on: https://wallycookseverything.com ►If you'd like to support this channel please visit: https://www.buymeacoffee.com/wallycooks it's like Patreon, but better. ---------------------------------------- 🍚Essential Chinese Kitchen Ingredients: Wok: https://amzn.to/3H43i1r (not exactly the same wok I use but close enough) Wok Spatula and Ladle: https://amzn.to/3F492pe Dark Soy Sauce: https://amzn.to/3F4ZWZw Light Soy Sauce: https://amzn.to/3uL824R ("light" does not mean low sodium) Chinese Cooking Wine: https://amzn.to/3BcBHap Oyster Sauce: https://amzn.to/3F50G0K Pure Sesame Oil: https://amzn.to/3Fv28La Cornstarch: https://amzn.to/3UAcei0 Chinese Black Vinegar: https://amzn.to/3iDd943 📹 Video Gear: Main Camera: https://amzn.to/3VsMl52 Camera Clamp: https://amzn.to/3FpQam7 Microphone: https://amzn.to/3Up8sbr Affiliate disclaimer: Every item you purchase through my Amazon links I might earn a small commission. At no extra cost to you. Plus it will help support this channel. ---------------------------------------- 📱Social: Facebook:   / wallycookseverything   Instagram:   / wallycookseverything   Twitter:   / wallycooks