This is the second installment of a mini-series on Pork Ribs. View the first episode here.

Pork ribs with soft bones are best for this dish - the meat is tender and suited for steaming.

The easiest way to get it is to ask your butcher.
Steamed Pork Ribs in Plum Sauce

Ingredients

1 kilo of Pork Ribs (soft boned)

Marinate:
3 tsp of Plum Sauce
1 tsp of black soy bean (optional)
3 tsp of minced garlic
dashes of Chinese Wine
3 tsp of Soy Sauce
1 tsp of sugar
Pepper
2 tsp of corn flour
2 tsp of oil

Diced red chili

Method

1. Marinate the meat for half an hour.
2. Put the dish on the steamer. Make sure the ribs are spread out in one layer for even and effective  steaming.
3. Steam for 20 minutes. 
4. Serve immediately and garnish with coriander leaves.

Done. Fast and easy. Adding black beans ("Tau See") is a variation to this dish, as can be seen in the photo. If you find that there is too much water residue in your dish, just pour out the sauce, cook it further and thicken it with corn starch. Then add the residual sauce back into the ribs and serve.

Depending on the meat you use, sometimes adding some bicarbonate when marinating will help to tenderise the meat. As you can imagine, this dish is easy and convenient to make. Marinate the ribs and then just put the same dish on the steamer. Time it to finish cooking just before dinner starts. You can switch off the flame and leave it in the steamer to keep the dish warm if dinner has not started yet.

I normally use my wok, plate holder, some water of course and the wok cover to get the job done. I have been told that using a bamboo steamer absorbs water better, leaving less water in the dish. I may try using that next.   

Steamed in the steel plate.