Steamed Pork Ribs with Black Bean Sauce is one of the most classic dim sum dishes in Cantonese cuisine. The ribs are steamed until tender and fall-off-the-bone, coated in a rich, savory black bean sauce. Every bite is a perfect blend of meaty juices and umami flavor—perfect with rice or as a dim sum treat.
🌴 Ingredients:
· 500g pork spare ribs (cut into small pieces)
🌴 Aromatics:
· 1.5 tbsp fermented black beans (about 20g, chopped, the soul of the dish)
· 4-5 cloves minced garlic
· A small piece of minced ginger
· 1 stalk chopped scallion (for garnish)
· A little diced red bell pepper (for color)
· 1 tbsp cornstarch (about 10g)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 20ml)
· 1 tbsp oyster sauce (about 10ml)
· 1 tsp sugar (about 5g, to enhance flavor)
· 1 tbsp cooking wine (about 10ml)
· 1 tbsp sesame oil (about 10ml)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Marinate the Ribs
Wash and drain the ribs. Add the minced ginger, garlic, chopped black beans, light soy sauce, oyster sauce, sugar, cooking wine, sesame oil, white pepper, and salt. Mix well and marinate for 30 minutes. ⚠️ Note: Marinate long enough, or the ribs will be bland inside. I’ve tried marinating for only 10 minutes, and the flavor didn’t penetrate. - Coat with Cornstarch
Add the cornstarch and a little cooking oil to the marinated ribs. Mix well to coat each piece with a thin layer of starch. ⚠️ Note: The cornstarch locks in moisture for a more tender result. I’ve tried it without, and the ribs turned out a bit dry. - Steam the Ribs
Spread the ribs on a plate in a single layer; don’t stack them. Once the water is boiling, steam over high heat for 15-20 minutes until cooked through and tender. ⚠️ Note: Adjust the time based on the size of the ribs; they’re done when a chopstick easily pierces the meat. I’ve tried steaming too long, and the meat shriveled. - Serve
Remove the steamed ribs and sprinkle with scallion and diced red pepper. Serve hot. ⚠️ Note: Add the scallion at the very end to keep it green and fragrant.
💡 Tips:
The key to Steamed Pork Ribs with Black Bean Sauce is “tender ribs, rich black bean flavor.” Marinate the ribs long enough, and coat them with cornstarch to lock in moisture. Spread them in a single layer when steaming. Steam over high heat for 15 minutes.
If you enjoy this savory and tender dim sum dish, you should also try my Steamed Pork with Rice Flour. For more classic main dishes, check out my Main Dishes category.
❤️ Click the homepage for more delicious recipes!