Kabocha Steamed Black Bean Spare Ribs

1 kabocha (3-4 lbs.)
1 lb. spare ribs
1 tsp. olive oil
3 tbsp. black bean sauce
½ cup soy sauce
1 tbsp. vinegar
2 tbsp. sugar
1 tbsp. rice wine
2 clove garlic (minced)
½ tsp. pepper
2 tsp. sesame oil
1 tbsp. cornstarch

Combine all sauce ingredients (black bean sauce, soy sauce, vinegar, sugar, rice wine, garlic, pepper, sesame oil, cornstarch) with spareribs in a re-sealable bag and let it marinade for 25 minutes. While meat is marinating, steam whole kabocha for 15 minutes. Cool until manageable. Cut off the top of the kabocha, making a lid. Scrape out and discard all the seeds and fibers. Heat frying pan on medium-high heat. When hot, remove spareribs from bag (save marinade) and stir-fry with 1 tablespoon oil, for about 10 minutes until browned. Stir in marinade, spareribs and pour into cleaned kabocha. Re-steam kabocha and place the kabocha lid next to whole kabocha. Steam for about 20 minutes. Remove the kabocha lid only and continue steaming for another 15 minutes, until the kabocha is tender and spareribs are cooked.

Recipe By:

Chef Joanne Chang

Prep + Cook Time:

40 mins

Serving Size:

8 Servings

As featured in…

Nov. 24, 2011 Coupon Book