This recipe for Steamed Garlic Ribs with Taro combines three of my favorite ingredients: juicy pork ribs, sweet garlic, and buttery taro.
If you’ve never tried taro, now’s the time! Some people (Sarah) say that the taro is the star of the dish, which I can definitely understand.
It is similar to a potato, but with a creamier texture and more buttery flavor. You can’t go wrong with perfectly cooked taro, but when it’s steamed in a heavenly sauce of pork juices and garlic, it reaches a new level!
Speaking of steamed Chinese ribs
If you’ve heard of steamed Chinese ribs, your first thought would probably go to the famous steamed pork ribs with fermented black beans you find at dim sum.
You might also think about Steamed Beef Ribs with Black Pepper, which is a lesser-known but also delicious choice from the dim sum cart.
But not all steamed rib dishes are related to dim sum. You can find a plate of steamed ribs like this on Cantonese tables, which serves as a hearty addition to a meal.
Steaming proteins with garlic is a favorite Cantonese technique. You’ll see the same idea in our Steamed Scallops with Garlic recipe. Steaming with lots of garlic creates a burst of garlic flavor that is also smooth and sweet. Try one of these recipes for the first time and I’m sure you’ll be hooked!
How to serve this recipe (and a Chinese meal in general)
Some of you have emailed or commented wondering how to create a Chinese menu or how to serve a Chinese meal. It’s understandably a little confusing, as Chinese meals often don’t fit the mold of a Western-style platter, with proteins, starches and vegetables on the side.
Regardless of whether they are served at home or in a restaurant, Chinese meals are almost always served family style. (The exception might be, for example, a bowl of noodle soup, intended for one individual.)
You cook or order a lot of dishes, all with a variety of flavors and textures. It’s always better to have more people and lots of dishes to share.
If you’re serving a larger crowd, this plate of steamed garlic short ribs could be one of many dishes on the table. The meal might include a soup, a couple of vegetable dishes, a fish or shellfish dish, some tofu, etc. If you’re cooking just for your family or a smaller group, you can follow the Western formula of proteins, starches and vegetables. .
All you need are these ribs, a side of steamed rice, and a stir-fried vegetable on the side. Make stir-fried bok choy, stir-fried pea tips, simple garlic broccoli, or a sum of blanched yu choy. You could also steam some broccoli, forgoing any sauce and simply pouring the rib sauce over it.
Enjoy this recipe, folks, I know we did!
Recipe instructions
Place the short rib pieces, light rice wine, light soy sauce, sugar, salt, oyster sauce, sesame oil and white pepper in a bowl. Toss to coat the ribs evenly. Cover and marinate in the refrigerator overnight for best results.
We highly recommend marinating overnight (marinating for less time will result in less tender ribs). However, if you have less time, let marinate for at least 1 hour or at least 2 hours for meatier ribs.
Add the cornstarch and water to the marinated ribs. Mix well until there is no stagnant liquid at the bottom of the bowl.
Heat a pan over low heat. Add the oil and garlic. Stir occasionally until the garlic becomes slightly translucent. It should be fragrant but not browned: about 4-5 minutes. (Garlic becomes bitter if overly browned or burned in hot oil.)
Place the taro cubes in a single layer over a large shallow heatproof bowl.
Place the marinated ribs on top of the taro. Then spread the garlic and oil evenly over the top of the chops.
Next, bring some water to a boil in a metal steamer or wok with a metal steamer rack placed on the bottom. (Learn more about setting up a steamer.) Place the heatproof bowl with the ribs in the steamer. Cover and steam for 20 to 25 minutes, or until the ribs are opaque and the taro is cooked through.
Garnish with chopped shallots if desired and serve the steamed garlic chops over rice with your favorite stir-fried veggies on the side!
Steamed Chinese garlic ribs with taro
This recipe for Steamed Garlic Ribs with Taro combines three of our favorite ingredients: juicy pork ribs, sweet garlic, and buttery taro.
serve: 4
Preparation: 15 minutes
Cooked: 30 minutes
Total: 12 hours 45 minutes
Instructions
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Place the short rib pieces, light rice wine, light soy sauce, sugar, salt, oyster sauce, sesame oil and white pepper in a bowl. Toss until the ribs are evenly coated. Cover and marinate in the refrigerator overnight for best results.
-
We highly recommend marinating overnight (marinating for less time will result in less tender ribs). However, if you are short on time, let marinate for at least 1 hour or at least 2 hours for meatier ribs.
-
Add the cornstarch and water to the marinated ribs and mix well until no liquid remains at the bottom of the bowl.
-
Heat a pan over low heat. Add the oil and garlic and stir occasionally until the garlic is slightly translucent and fragrant but not browned (about 4-5 minutes). (Garlic becomes bitter if overly browned or burned in hot oil.)
-
Place the taro cubes in a single layer over a large shallow heatproof bowl. Place the marinated ribs on top of the taro. Then spread the garlic and oil evenly over the top of the chops.
-
Next, bring some water to a boil in a metal steamer or wok with a metal steamer rack placed on the bottom. (Learn more about setting up a steamer.) Place the heatproof bowl with the ribs in the steamer, cover and steam for 20 to 25 minutes or until the ribs are opaque and the taro is cooked.
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Garnish with chopped shallots if desired and serve over rice with your favorite stir-fried veggies on the side.
nutritional values
Calories: 362kcal (18%) Carbohydrates: 16G (5%) Protein: 14G (28%) Fat: 26G (40%) Saturated fats: 7G (35%) Polyunsaturated fats: 5G Monounsaturated fat: 11G Trans fats: 1G Cholesterol: 64mg (21%) Sodium: 694mg (29%) Potassium: 453mg (13%) Fiber: 2G (8%) Sugar: 1G (1%) Vitamin A: 42UI (1%) C vitamin: 4mg (5%) Soccer: 42mg (4%) Iron: 1mg (6%)
