Steamed Ribs with Young Ginger and Sour Plum (zi jiang suan mei zheng pai gu)

Why people make this dish

Sour plum is a little wellness gem in Nourilo’s kitchen — its tang gets the mouth watering, which traditionally is said to help wake up the appetite and ease digestion. Paired with sweet-and-sour young ginger and tender pork ribs, the result is a bright, savory plate that makes you want to eat.

Method

1. Rinse the ribs and marinate about 30 minutes with light soy, white pepper and a little cornstarch.
2. Pit and chop the sour plums. Toss them with the young ginger, chopped green and red chili, seasoning and the ribs until well mixed.
3. Steam over water about 12 minutes until just done. Serve.

Nourilo’s Tips

“Emperor” ribs (huang di gu) are the silky, tender cut, ideal for steaming — ask your butcher for the meaty side. If fresh tender plums (xin xin / ren) are available, they can stand in for sour plum, for a fresh, fragrant taste. Sweet-and-sour young ginger is available at Chinese or Asian grocers.