1-1/2 lbs pork sparerib, cut into 1" ribs by the butcher (or sweet n' sour style pork spareribs)
2 tbsp black bean sauce
1 tbsp Chinese rice wine
2 tsp cornstarch
1/2 tsp grated ginger
2 cloves garlic, minced
1/4 tsp ground black pepper
1 tsp cooking oil
1 tsp sesame oil
1 tsp sugar
Cut the ribs between each bone so that they are separated into individual ribs. Combine all ingredients in a large bowl and add spareribs, tossing to coat. Let marinate for at least 1/2 an hour (I let mine marinate for 4 hours).
Using a large stove-top steamer (or a bamboo steamer basket), place the marinated ribs into the basket and set over boiling water. Steam on medium high heat for 18-20 minutes or until no longer pink. My steamer is small, so I steamed half of the ribs at a time so they could be arranged in the basket in a single layer. After the first batch finished I placed them in the oven at 200 degrees and steamed the second batch.
