The steamed ribs should be steamed for 20-40 minutes.

Generally steamed pork ribs alone, pork ribs are relatively easy to cook, with an ordinary steamer only need to steam for 15 minutes can be cooked, if the pork ribs with taro and other food together, and taro belongs to the more difficult to cook food, coupled with steamed food portion is also relatively more, it is necessary to extend the steaming time, about 25-30 minutes to steam to be soft and cooked through, don't steam for a long time, or else the The meat will become dry and hard old firewood chewing.

Generally steamed 300-500 grams of sectioned ribs, in the steamer after the water boiled need to be steamed for another 10-15 minutes to be cooked through; if you use a pressure cooker to steam the ribs, from the start of the pot timing, 10 minutes can be steamed, and this steamed ribs easy to separate the bones and meat, meat tender and juicy delicious.

How to determine the ribs have been steamed

1, look at the color. Raw ribs, whether they are steamed directly or after marinating and then steamed, will show a pink meat color or bright red color when the meat is raw. Then after steaming, the meat begins to become cooked, then its color will change, no longer the bright red meat, will begin to white, if it is put inside the sauce, the color will become deeper and darker. So through the color you can judge whether the ribs are steamed or not.

2, poke with chopsticks. After the ribs have been steamed for a while, uncover the pot and poke the surface of the ribs with chopsticks. If the meat can be easily poked by the chopsticks, and can be poked deeper, then it means the ribs are cooked. If the chopsticks do not move, or can only poke to the surface and can not poke deeper, it means that the ribs are not fully steamed, and need to be steamed for a while.

3, according to the time to judge. Ribs generally steamed 30-40 minutes or so can be steamed. So you can actually judge whether it is cooked or not, if the amount of ribs is not too big, and can be completely flat in the pot when, then half an hour or so basically can determine that it is cooked. If the time is too short don't even bother to look at it, it must not be cooked, it must be time in place, the meat can be steamed.