Hi , another fav of mine ! Another winner ….keep those dim sum videos coming please. This looks yummm and way more than any portion size at dim sum restaurant. Already sent this to at least 5 friends and family to save their money , make it at home instead. I could eat this for dinner with some gai-lan . Thank you Wally !!
Hi Berniece, yes, gai-lan is what my mother usually pair these pork spare ribs with. Matter of fact when I made them I also made a plate of gai-lan for my little girl also 😆
Dimsum pork ribs, I thought it would take a lot of steaming time, but at 15minutes, I’d absolutely be making this, looks so tender and juicy❤️i just hope there’s tausi at the Asian store!
Actually I steam mine for around 13 minutes. But even if go past a couple minutes steaming should still be fine. The bones on spare ribs absorb most of the heat. Also depends on how hot your flame is. It's always good idea to test one before time is up. Cause undercook you can fix. Overcook it and well it'll probably still taste good 😬 I suppose.
Please deliver some to me here in Germany 😋😋 This is one of my favourite dim sum dishes from Hong Kong. So yummy and easy! Didn't know that trick with the baking soda. Thanks for the tip. Will definitely try it out 👍🏻
I 100% agree that Dim Sum has become too expensive. Where I'm at in Philadelphia, PA Spanish Tapas are the same way - I didn't find that to be the case in Barcelona! With that said, this is a great video and I'll be making this as soon as I can get my hands on some spare ribs. Thanks Wally!
I actually have those fermented beans and didn't know what to do with them.. I just knew I wanted some 🤦♀️ as I do many Asian items in my pantry..Pickled Mustard is another one... not sure how to cook with them but I like to just snack on them,after I soak them in water of coarse lol... I do have that much sence.. and I can smell it from right here in Ohio 😋👌... you're quite a cook Wally !!)
Dim sum prices have crept up over the years. During pandemic-lockdown, I finally started learning how to cook Chinese food, properly, at home. Thank you for your TH-cam channel. 😋😋🙏 Happy Mid-Autumn Festival. Enjoy your moon cake 🥮
@@WallyCooksEverything, I’m adept at watching a lot of cooking videos and having a go at some. I couldn’t believe I could produce the right taste! In the past, I was very good at critiquing, less so at cooking 😂, then “discovered” TH-cam during the pandemic. Your channel has inspired me to learn. Thank you. I must admit, Chinese food entails a lot of prep. Chop, chop, chop, slice, slice, marinade, marinade, season… Hope all is good with you Wally.
I had this at a restaurant just the other day and from what I can tell it's not much different from yours. But they do have pumpkin cubes in theirs which I really like. If I want to add the pumpkin to your recipe, do I add it directly to the marinate from the beginning or when it's time to steam? Thanks in advance.
Hey John, how’s it going? My mom does that but she uses taro. I’m used to the dim sum restaurants in NYC and they don’t add it. My mom just drops it in before steaming. Which makes sense you don’t want the pumpkin to absorb marinade or else everything taste same 🙏
@@WallyCooksEverything hey, Wally. I had both the taro and pumpkin but prefer the pumpkin more. Thanks for the advice and will give it a try this weekend. Thanks again.
You can, but it won't be the same. There's just something about meat with bones 😂 If you want to try I recommend a pork butt or shoulder cut. Don't use a pork cut that is too lean. Thank you for watching and commenting 🙏
Hey Michael, how's it going? You can if you want to. I usually dice it when I don't have enough black beans, but since bought new jar I just left them whole 👍
Thanks for sharing your recipe. Is the baking soda effective in removing the gaminess? I tried soaking in salt solution but the end result was not tasty as desired.
Hello great questions 👍 So for Chinese cooking we use vinegar mixed with water for taking out gaminess. Chinese cooking wine will work to cover up the taste but won’t remove it.
@@WallyCooksEverything Thanks for the suggestion, Wally. I tried soaking in rice vinegar after boiling in shaoxing wine with ginger solution for several minutes and seems to be an effective method. Gaminess is much less pronounced than boiling alone. I prefer the clean savoury taste.👍
Your recipe is the closest I've had to restaurant flavor ribs n black bean, however, I am very confused about one factor which is ( imho) critical to the success of this dish and which ( unless I missed it or you covered it elsewhere) and that is - the precise cut of meat for true restaurant style spare ribs. After many attempts and much research, I have discovered that you must use , and this is important, spare rib tips. I will elaborate, The spare rib is the lower part of the ribs ( the upper part -near the backbone are often called baby back ribs) are the spare ribs- but heres where it gets tricky- at the very end of the ribs ( near the belly) are what is called the rib tips. To make this more clear it is the section of the ribs which is REMOVED ,to make the ribs " St Lois style ribs" it is very different than the other sections of ribs- fattier-- more cartilidge than actual bone -not a lot of meat ( sounds bad but one more thing- TASTIER! After all they are almost at the belly. Bad news- good luck getting some I live in a "foodie city" and they are nowhere to be found- even my Asian grocers and butchers dont have them and you really need them- dont be confused by " riblets" These are not rib tips ( thought they are often mislabeled as such these are simply ribs ( baby back or St Loius) that have been sliced across the bones to make little strips of rib- the tips can be chopped up with a Kitchen Knife - I used an axe to cut my " riblets labeled rib tips ) and destroyed my choppin block. This is too long already but why doesnt anyone talk about this- is it a secret? do they not want people to give up because they're difficult ( not impossible- more on that next) to get? I have found a reliable source for high quality rib tips- I'm not going to say becasuse I'm not affiliated and I dont want to slant my comment to look like a sales pitch- it doesnt take a geniusto find them on line Ireceived mine in a few days abundantly packed with ice ( I then understood the $20 shipping charge- oka gonna leave it there- hope to hear back from Wally- really do love your recipes Thank you!!
Hey how's it going? Thanking you for sharing your thoughts. Honestly I wouldn't be too worried about the cut of spare ribs Chinese restaurants use. There are no standards. One dim sum restaurant can use a certain cut and the dim sum restaurant opposite from that one could be using a different cut 😆
So now I'm really starting to think it's a conspiracy! LOL! Really appreciate you getting back to me but I'm guessing you know as well as I do, that to get those traditional classic fatty cartilidge chewy little nuggets you need to use rib tips, first of all any other part of the rib is too big even if you destroy your chopping block chopping them down the smaller pieces- the bone itself is too big foe the right outcomeit's likely you've had these in more places than I have, nonetheless evryrime I have had them in a chinese restaurant they were made with rib tips ( thers no confusing them with other rib parts. After numerous fails with big rib chunks ( sure the sauce flavor is there but the exxremely unctious soft fatty meat bits were not. Sorry, sticking to my guns on this one- For me- its ribtips only for this dish- ( next I'll try them for salt and pepper ribs- not sure yet if they are the rigght choice for that but the ones you made did look suspiciously small and un-bone-y LOL! @@WallyCooksEverything
Okay, last time beating on this horse, but just happpened across Lam Thai doing this recipe and guess what he used? Yup! Rib tips, He doesnt speak english and I couldnt find a translator so I dont know if he was describing them but they were clearly rib tips- you could see the lack of solid bones and the cartilidge pieces- now that I think about it, when I buy pork belly from aisian grocer it often has cartilidge in it, now I know why ,because the rib tips are right nesxt to the belly- okay sorry to be ornery but this dish with any other ribs just isnt what i want
Hello 🙏 it's one teaspoon. Plus I also noted a correction on edit. You might've missed it. Feel free to add more if you wish though. My grandmother liked going overboard with it.
Yeah so it's not exactly a Thursday... but here you go and enjoy!
👍🏻❤😘
Definitely a family favorite! Thanks for sharing this great recipe.
I cooked yesterday for dinner.its good
Hi , another fav of mine ! Another winner ….keep those dim sum videos coming please. This looks yummm and way more than any portion size at dim sum restaurant. Already sent this to at least 5 friends and family to save their money , make it at home instead. I could eat this for dinner with some gai-lan .
Thank you Wally !!
Hi Berniece, yes, gai-lan is what my mother usually pair these pork spare ribs with. Matter of fact when I made them I also made a plate of gai-lan for my little girl also 😆
DIM SUM THURSDAYS? lets go!! i look forward to more of these! edit: just finished watching ur video. they look GREAT
Thank you K C 👍
im hungry!! this looks deliciousss. thank you for sharing Wally ❤
Thanks for the recipe Wally. Made it a few times now and it certainly reminds me of the dim sum flavours
Dimsum pork ribs, I thought it would take a lot of steaming time, but at 15minutes, I’d absolutely be making this, looks so tender and juicy❤️i just hope there’s tausi at the Asian store!
Actually I steam mine for around 13 minutes. But even if go past a couple minutes steaming should still be fine. The bones on spare ribs absorb most of the heat. Also depends on how hot your flame is. It's always good idea to test one before time is up. Cause undercook you can fix. Overcook it and well it'll probably still taste good 😬 I suppose.
Looks tasty! Thanks for sharing 👍
Looks good delicious we’ll try it t y for sharing 🙏🙏❤️💕🕊❤️🙏🙏
Please deliver some to me here in Germany 😋😋
This is one of my favourite dim sum dishes from Hong Kong. So yummy and easy! Didn't know that trick with the baking soda. Thanks for the tip. Will definitely try it out 👍🏻
I 100% agree that Dim Sum has become too expensive. Where I'm at in Philadelphia, PA Spanish Tapas are the same way - I didn't find that to be the case in Barcelona! With that said, this is a great video and I'll be making this as soon as I can get my hands on some spare ribs. Thanks Wally!
I actually have those fermented beans and didn't know what to do with them.. I just knew I wanted some 🤦♀️ as I do many Asian items in my pantry..Pickled Mustard is another one... not sure how to cook with them but I like to just snack on them,after I soak them in water of coarse lol... I do have that much sence.. and I can smell it from right here in Ohio 😋👌... you're quite a cook Wally !!)
I too love pickled mustard 😀 usually just add pickled mustard to my ramen, but yeah when I want a bit of salty snack I will munch on them 😆
Thank you for sharing your recipes are amazing , awesome delicious I like it and my employer loves it very very much 🎈🎈🎈
Glad you like them! I hope your employer gives you a raise 😆
Yes absolutely😂thank you
Never knew this was that easy… def need to make someday! 🍖🤤
My Man Wally!!! Keep up the great work! I can smell that PAI GWUT from here!!!
Thanks Steve!
Hey Wally, this is my favorite! Yesterday ordered this for take out in SoFlo.....delish
How's it going bro? 😀 It's also really easy to make give it a try 👍
Dim sum prices have crept up over the years. During pandemic-lockdown, I finally started learning how to cook Chinese food, properly, at home. Thank you for your TH-cam channel. 😋😋🙏
Happy Mid-Autumn Festival. Enjoy your moon cake 🥮
What’s up Simon, Happy Mid Autumn Festival to you and your family 😃 Something tells me you are adept at cooking already bro ✌️
@@WallyCooksEverything, I’m adept at watching a lot of cooking videos and having a go at some. I couldn’t believe I could produce the right taste! In the past, I was very good at critiquing, less so at cooking 😂, then “discovered” TH-cam during the pandemic. Your channel has inspired me to learn. Thank you.
I must admit, Chinese food entails a lot of prep. Chop, chop, chop, slice, slice, marinade, marinade, season…
Hope all is good with you Wally.
Just checking out some of your older stuff, Wally! Cheers! =)
Nooo bro my older stuff are more terrible than my newer stuff lol. I’m considering re-doing a bunch.
@@WallyCooksEverything Same here! hahahaha
I steam my for 3 hrs. It melts in your mouth.
💜👍💜👍🐦🐦🐦🐦🐦. Many thanks for the video👍👍💜💜
Thank you
God i love ur videos.
I had this at a restaurant just the other day and from what I can tell it's not much different from yours.
But they do have pumpkin cubes in theirs which I really like. If I want to add the pumpkin to your recipe, do I add it directly to the marinate from the beginning or when it's time to steam? Thanks in advance.
Hey John, how’s it going? My mom does that but she uses taro. I’m used to the dim sum restaurants in NYC and they don’t add it. My mom just drops it in before steaming. Which makes sense you don’t want the pumpkin to absorb marinade or else everything taste same 🙏
@@WallyCooksEverything hey, Wally. I had both the taro and pumpkin but prefer the pumpkin more. Thanks for the advice and will give it a try this weekend. Thanks again.
It is now over $6 a tiny plate!
Can I use pork meat instead of ribs? And if I use the meat, how long should I steam?
You can, but it won't be the same. There's just something about meat with bones 😂 If you want to try I recommend a pork butt or shoulder cut. Don't use a pork cut that is too lean. Thank you for watching and commenting 🙏
Do I need to dice up the black beans or just add them in?
Hey Michael, how's it going? You can if you want to. I usually dice it when I don't have enough black beans, but since bought new jar I just left them whole 👍
Thanks for sharing your recipe.
Is the baking soda effective in removing the gaminess? I tried soaking in salt solution but the end result was not tasty as desired.
Hello great questions 👍 So for Chinese cooking we use vinegar mixed with water for taking out gaminess. Chinese cooking wine will work to cover up the taste but won’t remove it.
@@WallyCooksEverything Thanks for the suggestion, Wally. I tried soaking in rice vinegar after boiling in shaoxing wine with ginger solution for several minutes and seems to be an effective method. Gaminess is much less pronounced than boiling alone. I prefer the clean savoury taste.👍
Your recipe is the closest I've had to restaurant flavor ribs n black bean, however, I am very confused about one factor which is ( imho) critical to the success of this dish and which ( unless I missed it or you covered it elsewhere) and that is - the precise cut of meat for true restaurant style spare ribs. After many attempts and much research, I have discovered that you must use , and this is important, spare rib tips. I will elaborate, The spare rib is the lower part of the ribs ( the upper part -near the backbone are often called baby back ribs) are the spare ribs- but heres where it gets tricky- at the very end of the ribs ( near the belly) are what is called the rib tips. To make this more clear it is the section of the ribs which is REMOVED ,to make the ribs " St Lois style ribs" it is very different than the other sections of ribs- fattier-- more cartilidge than actual bone -not a lot of meat ( sounds bad but one more thing- TASTIER! After all they are almost at the belly. Bad news- good luck getting some I live in a "foodie city" and they are nowhere to be found- even my Asian grocers and butchers dont have them and you really need them- dont be confused by " riblets" These are not rib tips ( thought they are often mislabeled as such these are simply ribs ( baby back or St Loius) that have been sliced across the bones to make little strips of rib- the tips can be chopped up with a Kitchen Knife - I used an axe to cut my " riblets labeled rib tips ) and destroyed my choppin block. This is too long already but why doesnt anyone talk about this- is it a secret? do they not want people to give up because they're difficult ( not impossible- more on that next) to get? I have found a reliable source for high quality rib tips- I'm not going to say becasuse I'm not affiliated and I dont want to slant my comment to look like a sales pitch- it doesnt take a geniusto find them on line Ireceived mine in a few days abundantly packed with ice ( I then understood the $20 shipping charge- oka gonna leave it there- hope to hear back from Wally- really do love your recipes Thank you!!
Hey how's it going? Thanking you for sharing your thoughts. Honestly I wouldn't be too worried about the cut of spare ribs Chinese restaurants use. There are no standards. One dim sum restaurant can use a certain cut and the dim sum restaurant opposite from that one could be using a different cut 😆
So now I'm really starting to think it's a conspiracy! LOL! Really appreciate you getting back to me but I'm guessing you know as well as I do, that to get those traditional classic fatty cartilidge chewy little nuggets you need to use rib tips, first of all any other part of the rib is too big even if you destroy your chopping block chopping them down the smaller pieces- the bone itself is too big foe the right outcomeit's likely you've had these in more places than I have, nonetheless evryrime I have had them in a chinese restaurant they were made with rib tips ( thers no confusing them with other rib parts. After numerous fails with big rib chunks ( sure the sauce flavor is there but the exxremely unctious soft fatty meat bits were not. Sorry, sticking to my guns on this one- For me- its ribtips only for this dish- ( next I'll try them for salt and pepper ribs- not sure yet if they are the rigght choice for that but the ones you made did look suspiciously small and un-bone-y LOL! @@WallyCooksEverything
Okay, last time beating on this horse, but just happpened across Lam Thai doing this recipe and guess what he used? Yup! Rib tips, He doesnt speak english and I couldnt find a translator so I dont know if he was describing them but they were clearly rib tips- you could see the lack of solid bones and the cartilidge pieces- now that I think about it, when I buy pork belly from aisian grocer it often has cartilidge in it, now I know why ,because the rib tips are right nesxt to the belly- okay sorry to be ornery but this dish with any other ribs just isnt what i want
Hmmm, fyi, your written recipe says 1 tsp black beans but in the video you say 1 tablespoon. I'm assuming tablespoon is correct.
Hello 🙏 it's one teaspoon. Plus I also noted a correction on edit. You might've missed it. Feel free to add more if you wish though. My grandmother liked going overboard with it.
@@WallyCooksEverything Thanks for clarifying
My ribs were still raw after 13 mins. Need between 18-20 mins
Everyone's kitchen setup is different. So yes cook until your ribs are not raw.
No ginger?
Wow! New sub here! I recently made Baby Back Ribs on my page too and *your dish looks amazing!* Hope to stay connected! 😀
How’s it going Chef? 👍😃 love your channel you’ve got yourself a new subscribe.
Taking what you did, but no halving the recipe, I’m quadrupling it. I got 800 lbs of people (5 person family) to feed
Definitely save you a lot more money than going for dim sum at restaurant 😄
Thank you.