Last Updated on December 2, 2024 by Simon Fan
I love cooking pork ribs and have introduced my favorite recipes featuring them on this blog, such as Wuxi spare ribs, steamed glutinous rice and pork ribs in lotus leaf, as well as white Asian radish and pork rib soup. Today, I’m adding another one to the list: steamed pork ribs with scallion oil.
It’s a breeze to make this dish. First, mix the ribs with a marinade that includes soy sauce, Shaoxing wine, garlic, ginger, and potato starch. Next, cook them in a steamer until juicy and tender. Finally, pour scallion oil—one of my favorite flavor boosters—on top to instantly elevate this simple dish into something special.
By the way, you can use the same method to cook chicken breasts or thighs. Simply cut them into bite size and follow the steps below.
Steamed pork ribs with scallion oil
Serves 2
Ingredients
1lb (450 g) pork ribs, cut through the bones by your butcher into 1-inch (2.5 cm) slabs
Marinade
2 tablespoons soy sauce
1 teaspoon grated ginger
2 garlic cloves, minced
1 teaspoon Shaoxing wine
1 teaspoon potato starch or cornstarch
1 teaspoon sugar
⅛ teaspoon salt
⅛ teaspoon ground white pepper
2 teaspoons vegetable oil
1 or 2 scallions, thinly sliced
Directions
- Cut the pork ribs through the meat between each bone, creating small pieces. Soak them in water for 10 minutes to remove the blood, then drain well. In a bowl, mix them with the ingredients for the marinade and let marinate for at least 30 minutes.
- Place the ribs on a heatproof plate that fits into a steamer, or two plates into a two-tier steamer. Steam over high heat until the ribs are cooked through (the meat should be tender with a bit of bounce and chew), about 15 minutes.
- Heat the oil in a small saucepan over high heat until very hot, then remove it from the heat and mix in the scallions. Pour the mixture on top of the ribs and serve right away.
