Steamed Pork Ribs with Black Bean Sauce
This classic Cantonese dish features succulent pork ribs steamed until tender, infused with the savory and pungent flavors of fermented black beans, garlic, and ginger. It's a popular dim sum item, perfect as an appetizer or a flavorful main course.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 396 kcal
Allergen information: may contain gluten, molluscs, sesame, soy, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gpork spareribs, cut into 1-inch (2.5 cm) pieces
sauce
- 1 tbspfermented black beans, rinsed and lightly mashed
- 2 clovegarlic, minced
- 1 tbspginger, grated
- 1 tbspsoy sauce
- 1 tbspoyster sauce
- 1 tbspshaoxing wine
- 1 tspsesame oil
- 0.25 tspwhite pepper
- 1 tbspcorn starch
- 0.5 tspsugar
garnish
- 1 pcsred chili, thinly sliced(optional)
- 1 pcsscallion, chopped(optional)
Equipment
heatproof plate · tongs · large pot or wok · steamer · large bowl
The method
Step by step
- 1
Blanch the pork spareribs in rapidly boiling water for 2-3 minutes to remove impurities, then drain and rinse under cold water.
About 5 min
Cook’s note: Blanching ensures cleaner flavor and texture.
- 2
In a medium bowl, combine the fermented black beans, garlic, ginger, soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, corn starch, and sugar.
About 2 min
- 3
Add the blanched pork spareribs to the bowl with the sauce mixture and toss well to ensure all pieces are evenly coated.
About 2 min
Cook’s note: Use your hands for thorough mixing.
- 4
Cover the bowl and marinate the ribs in the refrigerator for at least 15 minutes, or up to 2 hours for deeper flavor.
About 15 min
Cook’s note: The longer the marinade, the more flavorful the ribs will be.
- 5
Arrange the marinated ribs in a single layer on a heatproof plate that fits inside your steamer.
About 1 min
Cook’s note: Avoid overcrowding the plate to ensure even cooking.
- 6
Fill a large pot or wok with water, bring it to a rolling boil, then place the plate of ribs on a steaming rack inside.
About 5 min
Cook’s note: Ensure the water level is below the plate to prevent the ribs from becoming watery.
- 7
Cover the steamer tightly and steam the ribs for 15-20 minutes, or until they are tender and cooked through.
About 20 min
Cook’s note: Cooking time may vary based on rib thickness; check for tenderness with a fork.
- 8
Carefully remove the plate from the steamer.
About 1 min
Cook’s note: Use oven mitts or tongs as the plate will be very hot.
- 9
Garnish with sliced red chili and chopped scallion, if using, before serving immediately.
About 1 min
Cook’s note: Serve with steamed rice for a complete meal.
Per serving
Nutrition
- Calories
- 396.2kcal
- Protein
- 30.6g
- Carbs
- 4.8g
- Fat
- 27.5g
- Fibre
- 0.3g
- Sugar
- 1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover steamed pork ribs in an airtight container in the refrigerator.
Reheat gently in a steamer or microwave until warmed through.
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