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PaiChongchitnant
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In a mortar and pestle, pound garlic and ginger into a fine paste; alternatively finely grate or mince them and transfer into a small bowl.
Add soy sauce, Chinese cooking wine, sugar, white pepper, toasted sesame oil, and rinsed black beans; stir to combine.
Place pork ribs into a zip-top bag and pour the marinade into it. Squeeze out as much as as possible, then squish the pork around to coat all pieces evenly. It will not look like much marinade, but trust me, this is all you need! Marinate for at least 30 minutes and up to 1 day.
Transfer pork into a mixing bowl and add cornstarch and toss until evenly distributed.
Transfer the pork into a heat-resistant bowl that can go into your steamer (a wider bowl is better). Steam pork over boiling water for 30-45 minutes or until the ribs are fork tender but not falling off the bones (the size I have in the videos took about 40 minutes.)
About 5 minutes before ribs are done, throw in some diced red bell peppers or jalapenos and let them steam with the ribs.
When ribs are done, sprinkle green onions on top and close the lid for about 1 minute to steam green onions slightly.
Carefully remove the plate from the steamer (use oven mitts!) and serve. They can be enjoyed on their own or with some some rice!