Comments on: Chinese Steamed Spareribs with Black Bean Sauce http://steamykitchen.com/203-chinese-steamed-spareribs-with-black-bean-sauce.html Recipes that are fast, fresh and simple for tonight's dinner Sat, 21 Nov 2009 00:17:03 -0500 http://wordpress.org/?v=2.8.5 hourly 1 By: Blog To Find Out More About aroma rice cooker and steamer | I LOVE MY KITCHEN http://steamykitchen.com/203-chinese-steamed-spareribs-with-black-bean-sauce.html/comment-page-2#comment-79332 Blog To Find Out More About aroma rice cooker and steamer | I LOVE MY KITCHEN Thu, 09 Apr 2009 06:22:30 +0000 http://steamykitchen.com/blog/2007/11/12/chinese-steamed-spareribs-with-black-bean-sauce/#comment-79332 [...] Chinese Steamed Spareribs with Black Bean Sauce [...] [...] Chinese Steamed Spareribs with Black Bean Sauce [...]

]]> By: Deb http://steamykitchen.com/203-chinese-steamed-spareribs-with-black-bean-sauce.html/comment-page-2#comment-68787 Deb Sat, 31 Jan 2009 02:53:24 +0000 http://steamykitchen.com/blog/2007/11/12/chinese-steamed-spareribs-with-black-bean-sauce/#comment-68787 Just made this recipe, but with chicken wings! Wonderful, wonderful succulent sauce! Really incredible nuances of flavor here. I'll be reheating it tomorrow for the CNY dinner, and I'm guessing that the flavors will be even better! Thanks Jaden, for your inspiration! Just made this recipe, but with chicken wings! Wonderful, wonderful succulent sauce! Really incredible nuances of flavor here. I’ll be reheating it tomorrow for the CNY dinner, and I’m guessing that the flavors will be even better! Thanks Jaden, for your inspiration!

]]> By: Sam F. http://steamykitchen.com/203-chinese-steamed-spareribs-with-black-bean-sauce.html/comment-page-2#comment-67697 Sam F. Wed, 21 Jan 2009 19:31:51 +0000 http://steamykitchen.com/blog/2007/11/12/chinese-steamed-spareribs-with-black-bean-sauce/#comment-67697 Thanks! I use the same set-up when making a Moroccan steamed lamb dish, so I understand what you mean. Thanks for the recipe, I can't wait to try it! Sam Thanks! I use the same set-up when making a Moroccan steamed lamb dish, so I understand what you mean.

Thanks for the recipe, I can’t wait to try it!

Sam

]]> By: SteamyKitchen http://steamykitchen.com/203-chinese-steamed-spareribs-with-black-bean-sauce.html/comment-page-2#comment-67607 SteamyKitchen Tue, 20 Jan 2009 21:50:38 +0000 http://steamykitchen.com/blog/2007/11/12/chinese-steamed-spareribs-with-black-bean-sauce/#comment-67607 All your juices will fall down the holes of the metal fan steamer. Just get a pot big enough to hold a shallow bowl. Then find something to prop the bowl up. I use 3 shot glasses! All your juices will fall down the holes of the metal fan steamer. Just get a pot big enough to hold a shallow bowl. Then find something to prop the bowl up. I use 3 shot glasses!

]]> By: Sam F. http://steamykitchen.com/203-chinese-steamed-spareribs-with-black-bean-sauce.html/comment-page-2#comment-67602 Sam F. Tue, 20 Jan 2009 20:54:17 +0000 http://steamykitchen.com/blog/2007/11/12/chinese-steamed-spareribs-with-black-bean-sauce/#comment-67602 Hi Jaden, I know that this post is a couple years old, but hopefully you still read the comments! I don't (to my great shame) have a wok or a nice Asian steamer. Would doing this in a pot with a metal fan-style steamer do the trick? How would it affect the recipe? Thanks for the great looking recipe! Sam Hi Jaden,

I know that this post is a couple years old, but hopefully you still read the comments!

I don’t (to my great shame) have a wok or a nice Asian steamer. Would doing this in a pot with a metal fan-style steamer do the trick? How would it affect the recipe?

Thanks for the great looking recipe!
Sam

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