Dim Sum–Style Steamed Pork Ribs With Fermented Black Beans

In a large bowl, cover the ribs with cold water and set in the sink. Wash the ribs, roughly swirling and squeezing them like you’re wringing out clothes (if the bones are very sharp, use gloves). When the water gets very cloudy, drain and replace it. Repeat this process until the water is mostly clear even after thoroughly agitating and squeezing the ribs, about 5 minutes. (This should take at least 5 to 6 changes of water.) Drain. Serious Eats / Andrew Valantine For the Brine: In a large bowl, stir together the water, baking soda, and salt until the solids are fully dissolved. Add the ribs and let stand at least 30 minutes at room temperature or, for more tender results, transfer to a sealed container and refrigerate for up to 12 hours. Serious Eats / Andrew Valantine Drain ribs, firmly squeezing the meat to expel excess liquid. Line a large rimmed baking sheet with a clean kitchen towel or a few layers of paper towels. Spread the ribs on top in a single layer and roll up the towel, pressing to remove excess moisture. Alternatively, you can spread the drained ribs in a salad spinner basket and spin it to remove excess moisture. Transfer ribs to a large bowl. Serious Eats / Andrew Valantine For the Marinade: Add the salt, wine, douchi, sesame oil, sugar, and white pepper to the ribs and toss to incorporate, massaging the meat until it is thoroughly coated in marinade. Proceed immediately to next step, or, for best results, let marinate for at least 30 minutes at room temperature or up to 12 hours in the fridge. Serious Eats / Andrew Valantine To Cook: Add cornstarch to ribs and marinade, tossing to combine. If there is any dry cornstarch remaining in the bowl, add water 1 teaspoon at a time, tossing thoroughly until no dry starch remains. Add the oil and jalapeño and toss to combine. Serious Eats / Andrew Valantine In a wok or saucepan, bring 2 inches of water to a boil over high heat. Place a large bamboo steamer or steaming rack above the water. Transfer the ribs to a heatproof plate large enough to hold them in a single layer (if necessary, cook in batches or stacked bamboo steamers). Set the plate in the steamer, cover, and steam over high heat until ribs are cooked through and tender, about 15 minutes. Pork can be served immediately with steamed white rice, or you can reduce heat to low and hold it in the steamer for up to 45 minutes until you’re ready to serve it (make sure to replenish the water if it starts to run low). Serious Eats / Andrew Valantine