Keto Vietnamese Black Bean Glazed Spareribs
These ribs are simply amazing. Steaming the ribs takes a little bit of a setup, but the process will produce moist and tender meat. The fermented black beans add such a nice bite and the red pepper flakes add a little bit of heat. I also love how the rice wine gives a subtle taste too. Pair this with dark green veggies and cauliflower rice!
How to Make It
Step 1
Cut the pork spareribs into 1 ½” pieces, if it is not cut already. Most places will cut them for you, you only need to ask the butcher. Prepare a large pot of boiling water. Working in small batches, blanch the meat for 1 minute, allowing the water to return to a boil after each batch.
Step 2
Using a slotted spoon, transfer the ribs to an ice water bath to stop the cooking.
Step 3
Drain ribs from ice bath.
Step 4
In a small saute pan, add in oil over medium-high heat. Add the black beans and the garlic and cook for 30 seconds until fragrant. Remove from the heat and let cool slightly. Add in soy sauce, wine, ginger, salt, black pepper and red pepper flakes. Pour mixture over the ribs and let it sit for 45 minutes at room temperature.
Step 5
Prepare a wok with a heatproof bowl upside down in the center. Add in water and bring to a boil. Place ribs in a bowl that is small enough to fit inside the steamer basket. A cake pan will also work, which is what I used. Also make sure that when the steamer is lowered into the wok, the water does not touch the bottom of it.
Step 6
Once water is boiling, place bowl of ribs in steamer and the steamer inside the wok.
Step 7
Cover steamer and steam for 25-30 minutes until ribs are cooked through. Sprinkle with scallions and serve immediately!
Ingredients
- Pork Spareribs
2 pound
- Fermented Salted Black Beans by Orchid
2 tbsp
- Garlic
2 clove
- Soy Sauce
2 tablespoon
- Rice Cooking Wine by Michiu
2 tablespoon
- Ginger
2 tsp
- Kosher Salt
1 teaspoon
- Black Pepper
1 tsp
- Crushed Red Pepper Flakes by 365
½ tsp
- Scallions
1 medium
- Avocado Oil
3 tbsp