Steamed Pork Ribs with Fermented Black Beans

Steps

1. 1
   Do not blanch the ribs. Instead, rinse them under water about two times to remove the blood, so the ribs won't have the odd taste that blanching can cause. This rinsing also lets the meat absorb a bit of moisture.
2. 2
   After rinsing, soak the ribs in lightly salted water so the meat absorbs moisture and becomes tender and juicy. If you have time, soak for at least 30 minutes for an even more tender result.
3. 3
   Prepare minced garlic and fermented black beans in a bowl. Heat oil until hot and pour it directly over the garlic and beans to release their aroma—this method is easier to control than stir-frying, avoiding burnt or under-fragrant garlic.
4. 4
   While the oil is still hot, stir in white pepper, sugar, and soy sauce to make a seasoning sauce, adjusting with extra salt if needed based on taste.
5. 5
   Drain the soaking water from the ribs, then pour the prepared sauce over them. Mix well with a spoon so every piece of rib is evenly coated.
6. 6
   For deeper flavor, let the ribs rest for about 10 minutes, or refrigerate overnight for the best result. If you're in a hurry, you can skip resting and move straight to the next step.
7. 7
   Add potato starch depending on how sticky the ribs are—roughly two level spoonfuls per catty of ribs—and mix well so each piece is evenly coated.
8. 8
   Arrange the ribs in a single layer on a plate, avoiding stacking as much as possible so steam can reach each piece evenly (the meat will shrink slightly during steaming, so it's fine if it's a little snug).
9. 9
   Place the plate of ribs into a rice cooker/steamer, cover, and steam for about 30 minutes. You can also add potato chunks alongside to steam together as a side dish.
10. 10
    Once steamed, transfer the ribs to a larger serving plate if desired, and garnish with blanched broccoli or cauliflower around the edges. Your fragrant, tender steamed pork ribs with fermented black beans are ready to serve.