” Braised Pork Ribs With Fermented Black Bean Sauce “

Today I wanted to use my newly purchased glass cooking vessel, “guaranteed stove top save”
Well, it might have been be save from talking or painting or other such mundane undertakings, but it certainly was not save from exploding into a thousand pieces.
So much for ” guaranteed warranties ” . ( Kind of like the promises of our politician’s ).
Any way, after I cleaned up the mess and calmed Bella down, I proceeded to cook dinner the old fashion way, on the stove top in a rigged metal steamer.

Braised pork ribs with fermented black bean sauce & rice.



Pork ribs,
Soy sauce,
Fermented black bean sauce
Scotch bonnet hot sauce
Sesame oil
Water or unsalted stock

Method :

a steamer (or makeshift steamer)put all ingredients except
half the cilantro you are using in the bottom of the steamer.
Add a wire rack, place ribs on top and cover air tight.
Steam for one hour or until ribs are tender.
Remove ribs and set aside. Strain sauce and brush both sides of ribs.
Put ribs back on rack on a clean baking tray and bake in oven until
nicely glazed, repeatedly adding more sauce as needed.
To serve, nape with remaining sauce and sprinkle with
cilantro and some more chilis.

Bon Appetit !   Life is Good !



  1. That is just the worst when a glass dish explodes like that, it goes everywhere. I was still finding glass a couple of weeks later when that happened to me. Great looking food though, glad it didn’t ruin everything.


  2. Good thing it was before the food was in it:)
    PS I was thinking about your class last night… so I made my Perfectly Steamed Rice from Perky’s Le Cordon Bleu Notebook:) You might find it amusing to read… it may bring back memories from class:) LOL:)
    Great that we can keep in touch:) And happy to hear that Bella was not harmed:)


  3. Hi Luis,
    I usually don’t use recipes, so this might be a new dish. However, I am sure similar dishes have been done in chinese households since fermented bean sauce has been around 🙂


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