Pai Gwat Siu Mai

Name: Pai Gwat Siu Mai
Yield: About 3 cups
Cuisine: Chinese
Ingredients: 2½ pounds of spare ribs (net weight after cutting and trimming); 2 teaspoons minced garlic; Pinch of white pepper; ¾ teaspoon baking soda; 2 teaspoons salt; 1 tablespoon white wine; 2 tablespoons fermented black beans, washed; 2 tablespoons sugar; 2 tablespoons fresh red bell peppers, sliced (optional); 2 tablespoons oyster sauce; ¼ to ½ teaspoon hot pepper flakes, or 1 tablespoon of fresh hot pepper, minced; 1 teaspoon sesame oil; 4 tablespoons tapioca flour

Spare Ribs Siu Mai

Preparation info

About
3 cups

Difficulty
Medium

Appears in

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

About

Is there anyone who does not adore Chinese-style spare ribs? Not likely, nor can a Cantonese restaurant be found that doesn’t have spare ribs on the menu. But not these spare ribs. Dim sum-style spare ribs are neither barbecued nor broiled, but are steamed with black beans.

Ingredients

2½ pounds of spare ribs (net weight after cutting and trimming)

Asia
China
Starter

Method

Trim the spare ribs and cut them into 1½-inch cubes.
Add spare rib pieces to the marinade. Mix thoroughly and refrigerate overnight.
Place the spare ribs and the marinade in a heatproof dish and steam for 30 minutes or until done.
Place the spare ribs in a serving dish and garnish with a sprinkling of red pepper slices,