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Hóng Kitchen

Steamed Spare Ribs (Dim Sum Style)

Chinese · Medium · Serves 3–4

Steamed Spare Ribs (Dim Sum Style)
Steamed Spare Ribs (Dim Sum Style)
The dim sum trolley's steaming dish at the black bean record's own trolley seat: the bamboo tier's spare ribs — the douchi marinade's rinsed-and-mashed doctrine the #74 master's whole law — served at the small dish's steam-swirled argument. This record runs the identical doctrine at the trolley's traditional service; the distinction is the dim sum house's finer cut (the 2 cm band-saw's bite-pieces) and the tier's 18-minute steam against the home dish's 20.

Quantities live in the recipe card.

The ribs (the master's shared doctrine)

  • the dim sum house's own cut)

The douchi marinade (the #74 law carried whole)

- The master's laws carried whole: the black beans' rinse (the salt's excess lifted) and the wine-drawn mash (the fermented oils opened) — the #74 record's full doctrine at the dim sum cut's finer argument, and the marinated ribs' 30-minute rest at the tier's approach.
Step 1. The tier's steam — 18 minutes at the rolling patience. The marinated ribs spread to the single crowded layer at the heatproof dish (the master's law), and the dish set to the bamboo tier's rolling 100 °C steam — the 18-minute undisturbed steam to the bone's own yield at the bite-piece's smaller clock (the master's 20 minutes at the finer cut's mercy). Checkpoint — at 18 minutes the rib's biggest piece's bone-end pulls with the meat's easy yield and the dish carries the black beans' dark, savoury broth — the trolley's own doneness at the finer cut's shorter clock.
Step 2. The trolley's service. The chilli's crown over the steaming dish, and the tier's own arrival at the table — the tea at the side, the small dish's steam-swirled argument the dim sum hour's own law. Checkpoint — the eating test: the bite-piece's tender-yield at the bone's small grip, the douchi's fermented savour at every crevice — the #74 master's whole argument at the trolley's own seat, the dim sum house's finer cut the sole distinction. Chef’s Note — the dim sum house's 2 cm cut is the trolley's own economy and the steam's honest arithmetic: the bite-piece's smaller clock (18 minutes against the home dish's 20) delivers the faster tier-turn the trolley's throughput demands, and the bone's smaller grip the chopstick's cleaner argument at the table's tea-hour. The home kitchen's 3 cm cut (the #74 master's measure) runs the same doctrine at the longer patience — the two cuts' one law.
Steamed Spare Ribs (Dim Sum Style)

Steamed Spare Ribs (Dim Sum Style)

Prep: 25 minutes, plus 30 minutes marinating · Cook: 20 minutes · Total: About 1 hour 15 minutes · Serves 3–4

Ingredients

The ribs (the master's shared doctrine)

  • 700 g pork spare ribs, cut to the 2 cm bite-pieces (the butcher's band-saw service — the dim sum house's own cut)
  • 1 tbsp (15 ml) Shaoxing wine, over the rinsed ribs' 10-minute rest

The douchi marinade (the #74 law carried whole)

  • 2 tbsp (25 g) fermented black beans, rinsed 20 seconds and drained
  • 3 cloves garlic and 1 tsp (5 g) ginger, minced with the beans to the rough mash
  • 1 tbsp (15 ml) light soy, 1 tsp (5 ml) dark soy, 1 tbsp (15 g) sugar
  • 1 tsp (5 g) cornstarch, 1 tbsp (15 ml) neutral oil, ¼ tsp (1 g) white pepper
  • 1 red chilli's fine slice, at the trolley's crown

Instructions

  1. The tier's steam — 18 minutes at the rolling patience. The marinated ribs spread to the single crowded layer at the heatproof dish (the master's law), and the dish set to the bamboo tier's rolling 100 °C steam — the 18-minute undisturbed steam to the bone's own yield at the bite-piece's smaller clock (the master's 20 minutes at the finer cut's mercy). Checkpoint — at 18 minutes the rib's biggest piece's bone-end pulls with the meat's easy yield and the dish carries the black beans' dark, savoury broth — the trolley's own doneness at the finer cut's shorter clock.
  2. The trolley's service. The chilli's crown over the steaming dish, and the tier's own arrival at the table — the tea at the side, the small dish's steam-swirled argument the dim sum hour's own law. Checkpoint — the eating test: the bite-piece's tender-yield at the bone's small grip, the douchi's fermented savour at every crevice — the #74 master's whole argument at the trolley's own seat, the dim sum house's finer cut the sole distinction.

Troubleshooting

SymptomCauseFix
Ribs raw at the centreThe dish's piled layerThe single crowded layer — the master's law
Dish over-saltyThe beans unrinsedThe 20-second rinse — the #74 doctrine
Meat dry, the broth thinThe steam's clock over-runThe 18-minute pull at the finer cut

Storage, Make-Ahead & Variations

- The marinated ribs hold 1 day refrigerated (the master's make-ahead law); the steamed dish re-steams 8 minutes to the fair second tier. The #74 record the full doctrine's own home argument — the black bean canon's one law at the two seats.