Thursday 27 August
We know that spareribs are the usual Chinese dim sum offering, but we prefer country ribs, which are meatier, and present the savory Chinese flavors just as well.
Start with 1 1⁄2 lbs country-style boneless pork ribs.
Cut the pork into individual "ribs" ca. 1" x 1" in section.
In a sturdy freezer bag, set in a bowl for safety, stir the following marinade ingredients until combined:
2 garlic cloves, crushed
1⁄4 cup hoisin sauce
1⁄4 cup brown sugar
1⁄4 cup soy sauce
1 tablespoon fresh ginger, peeled, grated
1 teaspoon black bean garlic sauce
a drizzle of rice vinegar.
Add the pork ribs to the bag, stir around, squeeze air out, and seal. Marinate ribs (overnight if possible).
The next evening, arrange ribs in single layer in foil-lined shallow pan, and steam-roast at 350º in the combi-oven until cooked through, only about 15 minutes.
In the meantime, thicken and warm the remaining marinade by cutting off one tip of the bag, squeezing contents into a microwave-safe container, and nuking for a minute or two.
Brush over top of steamed ribs and broil at 400º for 2 minutes. Turn and baste again; broil another 2 minutes.
Plate the ribs, pouring the juices onto the plate.
On the side, we served our garden-grown bok choi, stir-fried, steamed for a minute with chicken broth, and anointed with sesame oil.
Not at all Chinese, except in being fresh, flavorful, and delicious.