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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

Lamb ribs, bone-in, 900 g gross (estimated 450 g raw edible meat; 50% edible-yield assumption)
Light soy sauce, 30 ml (about 32 g)
Shaoxing wine, 15 ml (about 15 g)
Sesame oil, 5 ml (about 4.5 g)
Sugar, 4 g
Salt, 4 g
Ground white pepper, 1.5 g
Ground cumin, 2.6 g
Crushed red pepper flakes, 1 g (or to taste)
Vegetable oil, 15 ml (about 14 g)
Fresh ginger, 5 cm piece (estimated 15 g), julienned
Garlic, 12 g, minced
Green onions, 30 g, thinly sliced
Cornstarch, 8 g
Water, 30 ml (30 g)
Fresh cilantro, optional, estimated 5 g; additional green onion may be used instead

Instructions

1. 1. In a large bowl, combine the soy sauce, Shaoxing wine, sesame oil, sugar, salt, white pepper, cumin, and red pepper flakes to make the marinade.
2. 2. Add the lamb ribs and toss to coat. Cover and refrigerate for at least 1 hour or up to overnight.
3. 3. Stir the cornstarch into the water to make a slurry. Toss the marinated ribs with the slurry and vegetable oil.
4. 4. Arrange the ginger, garlic, and half of the green onions in a shallow heatproof dish suitable for steaming. Place the ribs on top in a single layer or slightly overlapped.
5. 5. Steam over simmering water for 25–35 minutes, until the ribs are tender and cooked through.
6. 6. Carefully remove the dish from the steamer. Discard excess liquid if desired, then garnish with the remaining green onions and optional cilantro (or additional green onion). Serve hot.