Tag: Rib

Dim Sum: Steamed Sparerib in Black Bean Sauce

Steamed Rib with Black Beans 2017-07 1

Steamed pork Ribs, especially with Black Beans, is something I cook regularly at home but it is also a regular on dim sum menus everywhere. I most commonly prepare this as an entrée sized dish but a small plate of two or three makes a lovely snack at any time…

Generally, small sections of pork rib are dusted in flour after being lightly seasoned and then steamed with Chinese Salted Black Beans along with soy sauce, or rice wine, so that a nice light sauce is produced. Chilli can be included, as well as sugar, and the flour thickens things very nicely.

What was different about the ones I ate in in Vancouver’s New Town Restaurant recently (and pictured above) was the addition of a slice of Chinese Preserved Sausage. This added a unique umami depth and obviated the need for any additional sugar or other sweetener. I have not come across this before but I will be incorporating it in my own preparations in the future for sure…

Barbecued Beef Rack

Barbecued Beef Rack 1

I was planning to do a Korean meal using some flanken-cut ribs I have in the freezer but then I saw an entire rack of beef ribs in our local grocery store. I have often seen individual ribs for sale, but this is the first time I recall seeing them in a rack locally and I thought they would work very nicely for what I had in mind. The marinade I settled on is typically Korean, featuring lots of garlic, ginger and soy but, rather than the Asian pear that is sometimes used as a tenderizer, I am using some canned pineapple instead… Continue reading “Barbecued Beef Rack”

Firepot Rib and Corn Soup

Firepot Rib and Corn Soup 01

My Firepot Stock, although somewhat depleted, is now almost three months old and is still very nicely fresh and flavorful. As I have done most of the experiments I planned for the basic project, and, since the stockpot takes up a heck of a lot of space in my fridge, I have decided that I am going to not replenish it any further but, rather, use up what I have left for soups and sauces.

The inspiration for today’s soup comes, funnily enough, from one of my Chinese cookery books. I say ‘funnily enough’ because there is nothing in the original recipe that one would normally identify as Chinese, being simply pork rib, sweet corn and potato boiled in water with no other seasoning than salt. That recipe uses quite a bit of pork, with the result that quite a nice stock can be formed just using water, but, here, I am just making a small amount and will use my Firepot Stock as a rich and ready-made flavor base… Continue reading “Firepot Rib and Corn Soup”

Experiment: Oven ‘Barbecued’ Beef Ribs

 I am not a huge fan of beef ribs, usually. I often find them too fatty… especially the short rib cut.  However, these nice long, lean ones you see above are the ‘Prime Rib’ variety and, since they don’t appear in our stores very often, I just had to grab a few for supper.

Lately, I have been having a bit of a hankering for barbecue but, sadly, ‘tis not yet the season here in the North and, since my last cookout fiasco, I need to buy a new barbecue unit before I can do the real thing once again. Accordingly, I decided to cook these ribs in the oven with a nice barbecue rub made right here in my kitchen…  Continue reading “Experiment: Oven ‘Barbecued’ Beef Ribs”