Skip to content

Sea Breeze Ribs

Sea Breeze Ribs 01

I have long been thinking of using fermented shrimp paste with steamed ribs for a dim sum style appetizer and, when I was trying to decide on a suitable vegetable to include, it hit me that a seaweed of some sort might prove interesting.  For this dish I have used a Filipino style Bagoong  rather than Belacan/Terasi , or a Chinese style Shrimp Paste and, for the seaweed, I used a pre-cut dried Wakame. I really wasn’t sure whether the combination would end up being excellent or awful but, as it turned out, the curious ‘low-tide’ fragrance of the ribs (hence the name) was pretty darned good… [

The Ingredients

  • 1/2lb Pork Ribs in 1” sections;
  • 1 Tbsp. Bagoong (or other fermented shrimp paste);
  • 1 Tbsp. Sugar;
  • 2 tbsp. Rice Wine;
  • 2 Tbsp. dried (shredded) Wakame;
  • 2 tsp. Cornstarch;
  • 1 Tbsp. chopped Red Chili.

 

Sea Breeze Ribs 02

If you like, before doing anything else, you can quickly parboil the ribs in salted water for a couple of minutes. This is not critical but it can improve the appearance of the finished dish, especially if you have freshly cut larger ribs into small sections yourself. Parboiling helps prevent blood leaching from the cut sections of bone and leaving dark discolorations.

Sea Breeze Ribs 03

Mix together the Bagoong, sugar and rice wine in a large bowl to make a smooth paste, and then stir in the ribs until coated. Let this sit for at least an hour or so to marinate.

Sea Breeze Ribs 04

Soak the Wakame in water to cover for about 10 minutes until reconstituted and then drain and squeeze dry.

Sea Breeze Ribs 05

Toss the ribs with the cornstarch to coat them and then toss again with the seaweed and chili.

Sea Breeze Ribs 06

Finally, transfer the ribs to a suitable serving dish and steam over high heat for 30 minutes. Serve while piping hot.

 

 

 

 

3 Comments Post a comment
  1. Interesting surf & turf 🙂

    March 4, 2016
  2. How tender were they? I’ve never steamed ribs before, only braised, boiled or baked. I’m curious if it significantly shortens the cook time.

    March 4, 2016
    • I like my ribs cooked to just before the meat is actually falling off the bone (ie: slightly less ‘well-done’ than many other people like them). 30 minutes was just about right for me, if you like REALLY tender, go for 40 minutes or longer. As a general rule, I would say that steaming does use somewhat less time than other methods but that’s not a tested proposition… just my general impression. BTW … if you look at other steamed ribs I have done, you will see that I often like to fry or deep-fry quickly first to get some nice browning… that tends to cut the steaming time a little. Either way, you would have to steam for a REALLY REALLY long time to overcook so you have plenty of ‘wiggle’ room 🙂

      March 4, 2016

Comments, thoughts or suggestions most welcome...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Meet & Eats

The food that I've had the pleasure of meeting and eating.

Uncle Grumpy's Playroom

Current events, humor, science, religion, satire

Food Travel Lover

走过的地方 尝过的美食 留下的回忆

The Odd Pantry

Essays on food

Reputable Sources

Organizing ferments since 2013

that Other Cooking Blog

. food . photo . sous vide .

REMCooks

My Virtual Cookbook to Share My Love and Joy of Food and Cooking One Recipe at a Time

lola rugula

my journey of cooking, gardening, preserving and more

Yummy Lummy

I cook, photograph and eat food with the occasional restaurant review!

Eye Of the Beholder

A pair of eternally curious eyes and a camera...Life is beautiful.

gluten free zen

Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living

Clayton's Kitchen

Big flavors and fun cooking from a cubbyhole kitchen

Bunny Eats Design

Happy things, tasty food and good design

DENTIST CHEF

Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen

Mad Dog TV Dinners

Guess what's coming to dinner?

Chefsopinion

Real Food & Real Opinions

Bento Days

Making bentos for kids

Garden to Wok

Fresh and tasty!

Bam's Kitchen

Healthy World Cuisine

Trang Quynh

everyone is special in their own way :)

Farm to Table Asian Secrets

Full-Flavored Recipes for Every Season

HolyPrettyApple

If people say that life is too short to drink bad wine, it means also that life is too short to eat crappy food!

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

The Unorthodox Epicure

Confessions of an Aspiring Food Snob

The 好吃 Challenge

1 girl, 273 days, 100 recipes

Rabbitcancook

a recipe sharing and bento blog

benleeirene

Just another WordPress.com site

The Food Nazi

Never try to eat more than you can lift

Expat Chef in Barcelona

From my kitchen to yours

Keeping Up With the Holsbys

a journey into my head and my pantry

Nurul's Culinary Adventures

I Love Food, the Universe and Everything!!

FOOD FOR THOUGHT

home-cooking recipes, restaurant reviews, International cuisine ,

Naked Vegan Cooking

Body-positive Vegan Goodness

Bites of Food History

Sharing my Experimental Archaeology of Food

Stefan's Gourmet Blog

Cooking, food, wine

FOODTRAIL

A Journey About Food, Recipes And Destinations

bcfoodieblogger

Fresh, exciting and adventurous food journey

One Man's Meat

Multi-award winning food blog, written in Dublin, Ireland.

%d bloggers like this: