Cantonese Dim Sum Steamed Spareribs with Black Bean Sauce

In a large bowl, soak the spareribs in cold water for 10 minutes to remove excess blood. Drain and pat dry with paper towels.

In a small bowl, mix together the mashed fermented black beans, minced garlic, minced ginger, soy sauce, oyster sauce, sesame oil, sugar, Shaoxing wine, cornstarch, and water to make the marinade.

Add the spareribs to the marinade and mix well. Cover and refrigerate for at least 30 minutes, or overnight for better flavor.

Prepare a steamer by filling the bottom with water and bringing to a boil. Line a bamboo steamer basket with parchment paper or cabbage leaves.

Arrange the marinated spareribs in a single layer in the steamer basket. Sprinkle with sliced red chili if using.

Place the steamer basket over the boiling water, cover, and steam over high heat for 15-20 minutes, until the ribs are cooked through and tender.

Carefully remove the steamer basket and garnish with chopped green onion. Serve hot as part of a dim sum spread.