Steamed Pork Ribs with Fermented Red Bean Curd is the perfect make-ahead Chinese dish for a busy weeknight.  Marinate the ribs the night before, and put them in the refrigerator.When you get home from work, place them into the steamer, fire up the rice cooker, blanch some green veggies, and you have a super-delicious quick and easy meal! Never Steamed Ribs?  While pork ribs are often roasted, grilled, or smoked, Cantonese cooks love to steam them.Steamed pork ribs (zing paai gwat in Cantonese) is a delicious dish—and a quick and easy preparation.

(For tips on your steamer setup, check out our post on How to Steam Food – 3 Ways to Set up a Steamer).Left overnight to marinate, the ribs tenderize and soak up flavor.They also cook in just 20 minutes, as they are small bite-size pieces.  It’s important to note that steamed ribs do not have the fall-apart texture that many Americans are looking for in their grilled, roasted, and smoked ribs.

Rather, the ribs still have some bite to them, which is what we prefer (see Judy’s grilled ribs recipe for more thoughts on this)! They’re juicy, and the cornstarch in the marinade gives the pork a silky texture after cooking.  Most of you have heard of Dim Sum Steamed Spare Ribs with Black Beans.It’s by far the most common and popular version of steamed ribs.Our recipe was one of the first to hit the internet back in 2014, and yes, it tastes just like what you get at dim sum restaurants on the weekend!

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