Steamed Pork Spareribs with Tausi

Method

1. Have the butcher cut the ribs; do not try to chop hard bones with a light kitchen knife. Remove loose bone fragments with damp paper towel. Pat dry. Mash about half the tausi lightly, leaving the rest whole for texture.
2. Combine ribs, tausi, garlic, soy sauce, wine or stock, sugar, white pepper and water. Mix well, then add cornstarch and sesame oil and toss again. Cover and refrigerate for 1 hour. Longer marinating is not a substitute for adequate steaming.
3. Fill a steamer with sufficient water and bring to a boil. Choose a shallow heatproof plate with a rim to retain juices. Spread ribs mostly in one layer; use two plates in separate batches rather than making a tall mound.
4. Place the plate on the rack, cover and steam steadily for 35–50 minutes. Start checking at 35 minutes. Add boiling water to the steamer base as needed without pouring it over the meat. Keep the plate level when opening the lid.
5. Check a meaty piece away from bone with a thermometer: aim for at least 74°C for this thoroughly cooked steamed preparation. Also test tenderness with a skewer; the meat should yield easily, not remain rubbery. Larger or meatier pieces may need additional time.
6. Stir the ribs gently through their juices and scatter with spring onion. If the sauce is unusually thin, let the uncovered hot plate stand for 2 minutes before serving; do not add dry cornstarch directly to finished ribs. The juices are meant for spooning over rice.
7. Use oven gloves to lift the hot plate and serve at once. Refrigerate leftovers in a shallow container within 2 hours and use within 3 days. Steam again until the centre reaches 74°C, adding a tablespoon of water if the juices have gelled.