Entree: China – Ningxia – 蒸羊排 ➤ Zhēng yáng pái (Tender lamb ribs steamed with ginger, garlic and regional spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) lamb ribs, bone-in, cut into individual ribs
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (5 ml) sesame oil
- 1 tsp (4 g) sugar
- 3/4 tsp (4 g) salt
- 1/2 tsp (1.5 g) ground white pepper
- 1 tsp (2.6 g) ground cumin
- 1/2 tsp (1 g) crushed red pepper flakes or to taste
- 1 tbsp (15 ml) vegetable oil
- 2-inch (5 cm) piece ginger, julienned
- 4 cloves (12 g) garlic, minced
- 2 stalks (30 g) green onions, thinly sliced
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) water
- Fresh cilantro or additional green onion for garnish

Instructions

1. In a large bowl combine soy sauce, Shaoxing wine, sesame oil, sugar, salt, white pepper, ground cumin, and red pepper flakes to form the marinade.
2. Add the lamb ribs and toss to coat thoroughly; cover and refrigerate for at least 1 hour or up to overnight for deeper flavor.
3. Mix cornstarch with 2 tbsp (30 ml) water to make a slurry; toss the marinated ribs with the slurry and 1 tbsp (15 ml) vegetable oil to help glaze the ribs before steaming.
4. Arrange ginger, minced garlic, and half the sliced green onions in a single layer in a shallow heatproof dish suitable for steaming; place ribs on top in a single layer or slightly overlapped.
5. Steam over a simmering pot of water (or in a steamer basket) for 25–35 minutes, until ribs are tender and juices run clear.
6. Carefully remove ribs, discard excess liquid if desired, and sprinkle with remaining green onion and cilantro before serving hot.