If you love steamed pork ribs in the little bamboo baskets in your local Chinese restaurants that sell dim sums, you might love this to pieces. Instead of steaming those succulent ribs with soy sauce and preserved bean paste, we did a little twist, Indonesian-style. We ground generous amount of chilies, shallots and garlic with preserved beans (taoco). The paste (or rather, salted whole soy beans) was used to marinade the ribs and sprinkle freshly squeezed lime juice on top of everything. Pop them into preheated steamer. Serve with steamed rice.
Gotta try it to believe how simple it is.
Wash pork ribs and rid them from extra visible fat.
Grind chilies, shallot and garlic in a mortar and pestle.
It is best when the spices are not too fine. I did mine really coarse.
Add salted soy beans (taoco) into the mortar and grind everything together.
The paste is done when all the salted beans are ground and mixed well with chilies and the rest of the ingredients.
Preheat steamer in advance.
Combine ribs and chili paste in a heatproof plate (or bowl). Squeeze lime juice on top of everything. Sprinkle sugar and soy sauce.
Distribute paste to cover all ribs evenly. Arrange tomato pieces on the ribs.
Place plate in hot steamer.
Steam for 30 minutes till cooked and juicy. Remove from heat and serve with steamed rice.
Steamed Spicy Pork Ribs
10 Thai bird's eye chilies
4 red chilies
1 tomatoes, quartered
400 g pork ribs, cut into medium sizes
1 tbsp sugar
1 tbsp soy sauce
Juice of 1 lime
Preheat steamer on stove top.
Grind garlic, shallot, chilies and salted soy beans to coarse paste.
Combine ribs, chili paste, sugar, soy sauce and lime juice in a heatproof plate.
Place plate in hot steamer and steam for 20-30 minutes.
Remove from heat and serve with steamed rice.