steamed

One of our favorite occasional indulgences is Chinese dim sum, and one of my favorite dim sum dishes is spare ribs with black beans. In Asia, black beans (douchi) aren’t the same black beans you get at Chipotle; they’re actually a fermented and salted version of soy beans. This recipe is basically my take on this dish but without the beans.

Part of this dish’s unique taste is the combination of sweet and salty with a subtle fermented twinge – in order to pull this signature fermented taste off, I added dashes of oyster sauce and fish sauce, and it came out beautifully.

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