Steamed Baby Back Ribs with Plum Sauce 梅子蒸排骨

After making the Pearl Shrimp Balls, I somehow have an urge to make more dishes by steaming. My household loves meat, especially my two teenagers. They seem as if they could not function properly without having meat for a single day. In order to satisfy their appetites, I have to come up with different meat dishes. Steamed spareribs with black bean and garlic sauce is a common dish we often have, but today I tried to make it with a different sauce. This plum sauce adds complexity and depth to the taste and it goes perfectly with rice.





上次做完珍珠蝦丸之後,忽然間想做多些蒸的餸菜。我家無肉不歡,尤其是我兩個仔女,是食肉獸。為了要滿足他們的食慾,我會攪盡腦汁想出不同的菜式,蒜頭豆豉蒸排骨食得多,今日試吓用梅子醬,食落另有一番風味,餸飯一流!

Ingredients:

1 lb baby back ribs, cross cut 一磅細排骨,切細粒
3-4 pieces pickled plums, seeds removed and mashed 三至四位酸梅,去核,搗碎
1-2 tbsp plum sauce 一至二茶匙 蘇/酸梅醬
1 tsp cornstarch 一茶匙玉米粉
1/2 tsp baking soda mix with 2 tsp water 半茶匙梳打粉,用二茶匙水開勻
1 tsp cooking wine一茶匙 酒
1/2 tsp salt 半茶匙鹽

1)  Cut ribs into small cubes, each piece with a segment of bone still attached. Add baking soda mixed with water to tenderize them for 20 minutes. Rinse well and blot dry with paper towel.

2)  Marinate with salt, wine, plum sauce, mesh plum and cornstarch for about 30 minutes.

3)  Steam with high heat for 15-20 minutes. Garnish with green onion (optional). Serve warm.

Note: it is important to mix the baking soda with water first before adding to the ribs.

排骨切細粒,梳打粉用水開好,倒入排骨內醃廿分鐘,之後用水冲洗,再抹乾。酸梅去核搗碎後加入排骨,再加入其餘醃料,醃三十分鐘。大火蒸約十五至二十分鐘便成。

注意事項：梳打粉一定要用水調勻才可放入排骨內醃。