Steamed Pork Spare Ribs with Black Bean Sauce

Method

Rinse the salted black beans and roughly chop them, then mix with minced garlic, ginger, soy sauce, sesame oil, rice wine, sugar and cornflour to create the sauce. Pat the ribs dry with kitchen paper and toss them thoroughly with the black bean mixture, ensuring each piece is well coated; let rest for 15 minutes to marinate. Arrange the ribs in a single layer on a heatproof plate suitable for steaming, pour over any remaining marinade and the water, then scatter with spring onions and chilli. Steam in a wok or bamboo steamer at a rolling boil for 30-35 minutes until the ribs are tender and cooked through, checking the water level occasionally and topping up if needed. Transfer to a serving plate and drizzle with the cooking liquid, garnishing with fresh spring onion and coriander if desired.