Wash pork ribs then pat dry with kitchen paper. Marinate them with light and dark soy sauce, rice wine, corn starch, ground Sichuan pepper and ginger for at least half an hour or overnight in the fridge.
Put fermented bean curd and sesame oil into a bowl. Mash it into a smooth paste with a fork. Coat marinated ribs with the paste.
Peel and deseed butternut squash. Cut into slices (about ¼ inch thick). Evenly place them onto a deep plate. Then top with ribs (avoid overlapping). Sprinkle spring onion over.
Place the plate into a steamer filled with water. Bring water to a boil then turn down the heat to low. Steam for 40 mins or so. Check water lever half way through. Add more if needed.
Steamed pork ribs with butternut squash (南瓜蒸排骨) by Red House Spice