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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

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