Delicious Oven-Baked Shunde Style Steamed Pork Ribs: A Recipe for International Students in the USA

If you’ve ever tasted the succulent Shunde Style Steamed Pork Ribs from Guangdong, you know how deliciously addictive they can be! While I adored the flavors during my trip, I was determined to recreate this dish back in the USA. My first attempts in the kitchen were met with a bit of fear—what if I ruined my pot? However, after experimenting with an oven-baked version, I found a way to capture at least 90% of its perfection. So, whether you’re an international student looking for a taste of home or simply a culinary adventurer, here’s my American version of the recipe! 🌟

Ingredients You’ll Need:

• Short ribs (look for smaller pieces)
• Douchi (fermented black soybeans) – the star ingredient available at Asian supermarkets or online
• Shredded ginger
• Minced garlic

Step-by-Step Cooking Instructions:

Step 1: Clean the Ribs

First and foremost, it’s crucial to wash the ribs thoroughly to eliminate any gamey taste. Since finding super fresh ribs like those in local Chinese markets can be challenging in the US, rinsing is key. So, cut the ribs into smaller sections, soak them in water for at least an hour (changing the water halfway through), which helps remove any blood. Next, mix them with some flour, rub them down, and rinse once more. This ensures the ribs are clean and free from odd smells.

Step 2: Marinate the Ribs

Once the ribs are cleaned, use kitchen paper to pat them completely dry. This step is essential! Next, finely chop the douchi and garlic. Heat some oil in a pan until hot, then add the douchi and garlic to infuse the oil with flavor. Pour this mixture over the ribs and add soy sauce, oyster sauce, cooking wine, a pinch of salt (douchi is salty by itself), a spoonful of sugar, and a bit of cornstarch. Massage the marinade into the ribs until they are well-coated.

Step 3: Marinate

Let the ribs marinate for at least 4 hours. If possible, allow them to sit overnight in the refrigerator for the best flavor infusion!

Step 4: Prepare for Baking

Line a baking tray with aluminum foil, or use a shallow cast iron dish like I did. I happened to have some yam at home, so I layered slices of yam on the bottom of the dish before adding the marinated ribs on top. The yam absorbs the delicious juices and fat, enhancing the dish’s flavor immensely!

Step 5: Oven Baking

Preheat your oven to 430°F (220°C) and bake the ribs for 15 minutes. After that, increase the temperature to 440°F and broil for an additional 5 minutes. To mimic the steaming effect, I recommend placing a separate baking tray filled with water underneath the ribs. This helps maintain moisture in the oven, ensuring that the ribs are crisp on the outside but juicy and tender on the inside. They’ll smell heavenly as they bake!

Serve and Enjoy!

Once your ribs are beautifully cooked, take them out of the oven, sprinkle some fresh ginger and chopped scallions on top, and enjoy this aromatic delight! You won’t be able to get enough—it truly is irresistibly delicious! ✨

Conclusion

This Oven-Baked Shunde Style Steamed Pork Ribs recipe captures the essence of the original while fitting perfectly into the American kitchen setup. It’s a warm reminder of home for international students or anyone craving authentic flavors. Give it a try—you might just find yourself hooked! 🍖✨