Steamed Pork Ribs with Dace in Black Bean Sauce is a classic Cantonese home-style dish. The ribs are tender and juicy, absorbing the essence of the black beans and fish oil, while the taro or pumpkin underneath becomes soft and sweet. Steamed in one pot, it’s savory with a subtle fish umami—perfect with steamed rice or as a dim sum treat.
🌴 Ingredients:
· 500g pork ribs (front ribs or short ribs, with thin bones and tender meat)
· 1 can dace with black beans (take 1-2 fish, keep the black beans and oil)
· 200g taro or pumpkin (for the base, absorbs the sauce and cuts the richness)
🌴 Aromatics:
· 4-5 cloves minced garlic (more is better for aroma)
· A small piece of minced ginger
· 3-4 shallots (chopped, for aroma)
· 1 stalk scallion (chopped, for garnish)
· 1-2 small spicy chilies (sliced, optional)
🌴 Seasonings:
· 1/2 tbsp light soy sauce (the canned fish is already salty, so don’t add too much)
· 1 tsp sugar (to enhance flavor)
· 1 tsp cornstarch (for marinating, locks in moisture and tenderizes)
· 1 tsp cooking oil (for marinating, seals in moisture)
· A pinch of white pepper powder
· 30-50ml water (added gradually to the ribs for tenderness)
· Cooking oil, as needed
🌴 Instructions:
- Marinate the Ribs
Chop the ribs into pieces, rinse under running water to remove blood, and pat completely dry with paper towels. Place in a bowl and add the light soy sauce, sugar, and white pepper. Mix well. Add about 30-50ml of water in 3-4 batches, massaging it into the ribs until fully absorbed each time. Finally, add the cornstarch and mix well, then drizzle with 1 tsp of cooking oil to seal in the moisture. Marinate for at least 20 minutes. ⚠️ Note: Adding water in batches, then cornstarch, and sealing with oil is the key to tender, juicy ribs. - Prepare the Canned Fish
Open the can of dace with black beans. Take out 1-2 pieces of dace and tear them into small pieces. Scoop out 1-2 spoons of black beans and the oil from the can. ⚠️ Note: The black bean oil from the can is the soul of this dish—it provides the savory and fish umami. - Prepare the Base
Peel the taro or pumpkin and cut it into thick slices. Arrange them on the bottom of a plate. ⚠️ Note: The base ingredients absorb the juices from the steaming ribs, becoming soft, sweet, and arguably better than the meat itself. - Mix the Ingredients
Place the marinated ribs in a bowl. Add the minced garlic, ginger, shallots, torn dace, black beans, and black bean oil. Add a little more cornstarch and mix well. ⚠️ Note: Be generous with the garlic and shallots for a richer aroma when steamed. - Arrange and Steam
Spread the mixed ribs evenly over the taro or pumpkin, keeping them in a flat layer rather than a thick pile. ⚠️ Note: A flat layer ensures even cooking. - Steam
Bring a pot of water to a boil. Place the plate in the steamer and steam over high heat for 20-25 minutes. If using a pressure cooker, cook for 10 minutes after it comes to pressure. ⚠️ Note: Adjust the time based on the size of the ribs; they’re done when a chopstick easily pierces the meat. - Serve
Turn off the heat, sprinkle with scallion and sliced chilies, and serve hot. The ribs are tender, the black bean flavor is rich, and the taro underneath is soft and sweet, soaked in all the juices. ⚠️ Note: Both the canned fish and soy sauce are salty, so taste before adding extra salt.
💡 More Delicious Recipes:
If you enjoy the savory flavors of Cantonese dim sum, you should also try my [Soy Sauce Chicken Feet] for a classic tea-time snack, or my [Sticky Rice & Pork Shumai] for a hearty and satisfying bite.
Want to explore more classic recipes? Check out my full [Rice, Noodles & Dim Sum] category!
💡 Tips:
Rinse the ribs under running water to remove blood, pat them completely dry, then gradually add water and seal with cornstarch and oil for tender, juicy results. The canned dace with black beans is already salty, so use only 1/2 tbsp of light soy sauce and skip the oyster sauce. The black bean oil from the can is the soul of this dish—mix it in with the beans. Be generous with the garlic and shallots for a richer aroma. The taro or pumpkin at the bottom is the best part—it soaks up all the juices and tastes amazing.
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