I’ve been on a recipe-writing and testing streak! But I’m NEVER going to ever finish a cookbook if I keep publishing all the recipes on the blog! I mean, who the heck would want to buy my cookbook if all my recipes are available on SteamyKitchen.com…for free?
DUH! Well, damn it…. I’d better make a career out of cooking on TV cuz I think a cookbook will certainly take Fuh.Ev.Uh.
When I eat dim sum, there are certain dishes that I always order - Cha Siu Bow (bbq’d steamed buns), Fung Jow (steamed chicken feet), Ha Gow (steamed shrimp dumplings) and Pai Gwut (steamed spareribs with black bean sauce.) If you are lucky enough to live near a large Asian supermarket that has a meat section, the pork rib tips are easy to find. You can also ask, beg, bribe your butcher to cut normal ribs cross-wise to get small 1-1/2″ riblets. If you live in the southeast part of the U.S. and have a chain supermarket called “Publix” - look for a package called “rib tips.”
Traditionally, whole black beans are used in this dish. However, they are hard to find outside of Chinese markets. I’ve substituted with jarred black bean sauce - which you can normally find in any supermarket ethnic section. This recipe only took about 5 minutes to prepare and 20-30 minutes to steam….continued….
