Step 1

Cut the 1 lb (~450g) of spareribs into individual pieces. Make sure cut the ribs along the meat part of the spareribs in between two bones. Put the spareribs in a large bowl. Add 1 tablespoon of corn starch, then begin filling the bowl with tap water until the spareribs are fully immersed in water. Use both hands to lightly massage the spareribs and let the starch water draw out any surface blood and grime. Let the spareribs soak in the starch water for about 10 minutes.

Step 2

After 10 minutes, pour out the starch water. Rinse a few times, then fill the bow all the way up with tap water. Let the spareribs soak in water for about 2 hours. Change the water at least twice in between. After the spareribs are done soaking, the water should be clear, and the spareribs should look whitish pink since most of the residual blood will have been drawn out.

Step 3

10 minutes before the spareribs are done soaking, prepare the marinade sauce. Chop the fermented black beans into small pieces. Peel the ginger and garlic cloves. Mince both the ginger and garlic into fine pieces. Put the black beans, ginger, and garlic pieces in a small mixing bowl. Then add 1/2 teaspoon of kosher salt, 1 teaspoon of fish sauce, 1 teaspoon of sugar, and 1 teaspoon of oyster sauce, mixing well. Set aside.

Step 4

Pat the spareribs dry with a paper towel and put them in a medium bowl. Add the marinade sauce prepared in the previous step to the spareribs, mixing thoroughly. Wrap the top of the bowl and store in the refrigerator for at least 30 minutes. You can also store overnight so it's ready the next day.

Step 5

While waiting for the spareribs to marinate, chop the red chili peppers and green onions into small pieces. Set aside separately.

Step 6

When the 30 minutes are up, take the spareribs out. Add the remaining 2 tablespoons of corn starch, using one hand to gently mix the starch with the spareribs. Transfer the spareribs to a plate with some depth, covering the plate with one layer of spareribs. Then evenly drizzle the 1 tablespoon of vegetable oil on top of the spareribs, attempting to cover most of the surface. Sprinkle the fresh red chili peppers on top.

Step 7

In the Instant Pot, add 1 and 1/4 cup of water. Then put the steamer rack in the Instant Pot. Finally put the plate with the spareribs on the steamer rack. Cover the lid, making sure the valve is in the"Sealing" position, and not the "Venting" position. Press the "Steam" button and change the timer to 20 minutes.

Step 8

When the Instant Pot is done cooking, it should switch to the “Keep Warm” mode automatically. You can use a utensil to manually switch the valve to the “Venting” position to let out the steam. (WARNING: Never use your hand to turn the valve as the steam will be hot. ALWAYS follow all safety instructions that come with your particular Instant Pot.) Optionally, if you are not pressed for time, wait until the Instant Pot naturally releases pressure. No matter the method, be sure to wait until the little floater next to the valve drops down, indicating the pressure has been released, before opening the lid.

Step 9

Remove the lid and turn off Instant Pot. Carefully transfer the black bean spareribs out of the Instant Pot. Sprinkle some green onions on top and enjoy!