Steamed Spare Ribs With Rice Powder
40m prep 1h 10m cook 1h ready
Pork spare ribs are marinated, coated in five-spice rice powder, and steamed until tender. Served over sweet potato slices that absorb the savory juices.
Ingredients
- 680 g pork spare ribs sweet-and-sour cut
- 44.4 ml soy sauce
- 29.6 ml Shaoxing wine or dry Marsala wine
- 29.6 ml water
- 4.93 ml fresh ginger minced
- 2 green onions cut into 2-inch segments
- 2 clove garlic crushed or minced
- 1 medium sweet potato peeled and sliced into ½-inch-thick rounds
- 1 rice powder
Nutrition (per serving, estimated)
Estimated based off 9 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 217 mg
- Iron: 16.2 mg
- Magnesium: 90.2 mg
- Phosphorus: 555 mg
- Potassium: 1191 mg
- Zinc: 4.79 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 44.4 ml soy sauce
- 29.6 ml Shaoxing wine or dry Marsala wine
- 29.6 ml water
- 1 rice powder
Prepare
- 680 g pork spare ribs, sweet-and-sour cut
- Mince 4.93 ml fresh ginger
- 2 green onions, cut into 2-inch segments
- 2 clove garlic, crushed or minced
- 1 medium sweet potato, peeled and sliced into ½-inch-thick rounds
Let's Cook
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Step 1.
Cut the spare ribs into individual segments, cutting between the bones. In a large bowl, combine 3 tablespoons soy sauce, 2 tablespoons Shaoxing wine or dry Marsala wine, 2 tablespoons water, 1 teaspoon minced fresh ginger, 2 green onions cut into 2-inch segments, and 2 cloves crushed or minced garlic. Add the ribs and stir to coat evenly. Cover the bowl and refrigerate for at least 30 minutes or up to overnight.
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Step 2.
While the ribs marinate, set up a steamer with enough water to steam for at least 1 hour. Peel 1 medium sweet potato and slice into ½-inch-thick rounds. Arrange the sweet potato slices in a single layer in a steam-proof dish, such as a pie plate.
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Step 3.
After marinating, drain the ribs (discard the marinade). In the same bowl, add the rice powder (about 2 ounces) to the ribs and mix well to coat each piece thoroughly. Place the coated ribs on top of the sweet potato slices in the dish.
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Step 4.
Place the dish in the steamer and steam over high heat for at least 1 hour and 10 minutes. Check the ribs for tenderness by piercing with a fork; if not tender enough, continue steaming for 10 to 15 minutes more and check again. Repeat as needed. Serve immediately with stir-fried greens on the side, if desired.
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