Gordon Lum comes from the family that created Lum’s char siu sauce which is still sold worldwide in stores. We met Gordon through Popo June Tong who was also a guest on our Cooking Hawaiian Style TV show. Gordon’s spare ribs with black bean sauce is made the old, traditional way with lots of love.
Gordon Lum’s Island Spare Ribs w/Black Bean Sauce
- 3.25 lbs. island spare ribs cut into bite sized pieces
Black Bean Sauce:
- 4 Tbsp salted black beans
- 3 cloves garlic
- 4 tsp oyster sauce
- 4 tsp liquor (whiskey, sake, sherry, etc.)
- 4 tsp vegetable oil
- 2 tsp Hawaiian salt
- 1 tsp sugar
- 4 Tbsp corn starch
- 1 stalk green onions
- Rinse the spareribs to remove bone chips etc. then drain.
- Rinse the salted black beans, hand squeeze to remove water and rough chop.
- Peel and finely chop the garlic. Thinly slice the green onions.
- Combine the Black Bean Sauce ingredients into a bowl and mix.
- Add the island spareribs to the bowl and mix. If possible, line or layer the spareribs against the sides of the bowl.
- Add water to the steamer and heat. When the water boils, place the bowl of spareribs into the steamer and steam for 1 hour.
- Remove the bowl from the steamer.
- Some of the steam will have collected in the bowl as a liquid.
- Stir and a gravy will develop.
- Serve with rice.