Steamed Chinese pork ribs

Ingredients:

• 900 g of meaty pork ribs, removed from the brisket, approximately 5 cm thick.
• 1.5 tbsp light soy sauce
• 1 tbsp Chinese fermented douchi beans, rinsed and chopped
• 1 tbsp. l. shaoxing wine
• 1.5 tsp sugar
• 0.5 tsp. dark sesame oil
• 2 cloves garlic, crushed
• 2 tablespoons cornstarch
• 1 tbsp. neutral vegetable oil
• 1 small red chili, such as a Fresno (or small bell pepper), thinly sliced
• 1 green onion, thinly sliced ​​diagonally

Preparation:

1. If you have rib slices, cut them between the bones into individual ribs.
2. In a large bowl, combine the ribs, soy sauce, fermented black beans, wine, sugar, sesame oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon white pepper. Marinate at room temperature for at least 30 minutes and up to 2 hours.
3. When the ribs are almost done, place a rack in a large pot or wok. Add water to the pot, making sure it doesn't touch the rack, cover the pot, and bring to a boil.
4. Add cornstarch and oil to the ribs and mix thoroughly. Place the ribs in a single layer on a large ovenproof plate or a shallow bowl that fits inside the pot. Sprinkle the ribs with chili powder.
5. Place the plate on the rack in the pot, cover, and steam until tender, 25-28 minutes. Sprinkle with green onions and carefully remove the plate from the pot using tongs or an oven mitt.
   
   
   This recipe doesn't require a steamer basket, although you can certainly use one if you have one. You just need a saucepan large enough to accommodate the rack and a large ovenproof plate or shallow bowl with enough space around the perimeter for steam to circulate. Check the water level in the saucepan periodically, adding more if necessary.